You can do beef stew in the oven, if you don't want to have to watch it:Beef Stew Recipe | Martha Stewart
Recipes.
- Thread starter Sigmund
- Start date
-
This message board permanently closed on June 30th, 2020 at 4PM EDT and is no longer accepting new members.
We make ours a little different:Mexican Lasagna
Prep Time: 30 MinutesReady In: 2 Hours
Cook Time: 1 Hour 30 MinutesServings: 12
Buy or make a couple of cups of enchilada sauce (we make ours with tomato sauce/paste, cumin, oregano, garlic, & chili powder). Dip corn tortillas into the sauce and place into the bottom of a 9X13 pan (the size tortilla we use takes about 6 to cover the bottom). Top with a layer of unfried 'refried' beans (we make ours with a couple of cans of rinsed black beans put through the food processor with garlic, cumin, chili powder, salt, and olive oil--whatever makes your beans taste 'right' to you), a little poured on enchilada sauce and sprinkle with cheese (cheddar, cheddar jack). Another layer of dipped corn tortillas, a layer of thick cheese sauce made with cotija cheese (or a cup of plain greek yogurt or sour cream, stabilized with 2 T flour, and egg, and some cotija) , maybe some veggies (if you're so inclined), another layer of dipped tortillas and pour on any sauce that's left, then a nice cheese layer. Maybe sprinkle on chopped olives and green onions, if you're feeling fancy, cover with foil, and bake at 325 for about 25 mins. Serve with taco fixins (sour cream, salsa, guacamole, whatever). Really good, really cheap, really filling. Great the second (and third-lol) day.
Last edited:
I have so many favorite recipes and such ... for now, here are a few hints I have learned over the years, mostly from my mother-in-law, a wonderful cook.
1. If you make soup and feel that it needs something, but you're not sure what, put in a splash of rice vinegar (AKA rice wine vinegar).
2. Fish sauce (which is actually completely a liquid) smells revolting, but a splash of it will improve nearly any savory dish. It adds a compelling umame flavor.
3. When making chicken stew/and dumplings/pot pie/whatever, don't screw around with sage, thyme, poultry seasoning. Bay leaf. That's it. You'll never look back.
4. The best pinto beans are made from dried pintos, a ham hock or two, and beef broth.
5. Pressure cooker.
1. If you make soup and feel that it needs something, but you're not sure what, put in a splash of rice vinegar (AKA rice wine vinegar).
2. Fish sauce (which is actually completely a liquid) smells revolting, but a splash of it will improve nearly any savory dish. It adds a compelling umame flavor.
3. When making chicken stew/and dumplings/pot pie/whatever, don't screw around with sage, thyme, poultry seasoning. Bay leaf. That's it. You'll never look back.
4. The best pinto beans are made from dried pintos, a ham hock or two, and beef broth.
5. Pressure cooker.
I always screw around with thyme when it comes to chicken. AND the bay leaf.
You forgot the onion.
Römertopf.
This looks so easy, the crock pot version really appeals and I have all that beautiful beef stew meat in the freezer. Perfect Sunday night supper. THANKS.
Aw... thank Martha
For all that she's kind of become a 'funny', she really does have some good, practical advice and recipes. And I'm all about quick and easy food, especially on weekdays. A slow cook Sunday sounds like a fine idea, too.
Okay, I am making lamb chops tonight. I have never had lamb chops, just old mutton in a crock pot that stunk to high heaven and tasted worse.
I am using Giada's recipe here:
Grilled Lamb Chops Recipe : Giada De Laurentiis : Food Network
Sounded simple and I hope it's good. My only concern, every time I have watched anyone cook lamb, it's always raw looking in the middle and they say it is done. Anyone on here -- can I cook the meat longer and it still taste good? I don't want raw lamb.
I am using Giada's recipe here:
Grilled Lamb Chops Recipe : Giada De Laurentiis : Food Network
Sounded simple and I hope it's good. My only concern, every time I have watched anyone cook lamb, it's always raw looking in the middle and they say it is done. Anyone on here -- can I cook the meat longer and it still taste good? I don't want raw lamb.
Do you have a meat thermometer? That's your best bet if so. You really do want it to be a little pink inside, or else it will be dry and tough. Aim for 145F. Let us know how they turn out!
I do have a thermometer, thanks!
Yes, you can cook it longer, but time it. Overcooked lamb is just as gnarly as undercooked.
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
Oh like in Silence of the Lambs? Hannibal Lector asks for lamb chops, extra rare as his second meal after meeting with Clarice.
Sorry - don't know anything about cooking lamb - hubby is the expert in that department and he is up North. I guess I could use this as an excuse to call him though!
Definitely do NOT overcook them--they're nasty and dry that way! Even if it's a little pink, it's not raw. Pork is best done the same way. BH (ex-chef) says to use your thermometer, pull them at 145 degrees, and then let them rest for at least five minutes. Even if they're a little pink, they'll keep cooking as they rest & should be perfect when you're ready to eat.
Definitely do NOT overcook them--they're nasty and dry that way! Even if it's a little pink, it's not raw. Pork is best done the same way. BH (ex-chef) says to use your thermometer, pull them at 145 degrees, and then let them rest for at least five minutes. Even if they're a little pink, they'll keep cooking as they rest & should be perfect when you're ready to eat.
I did it! I made them and they were very good. I am so proud of myself. I would definitely have them again. Thanks everyone for your help!
I bake amazing bacon maple cupcakes 
Oh wow.I bake amazing bacon maple cupcakes
I just bought tofu and vegetarian sausage. Not that I totally understand that but oh well. I look on the back to make sure there's no meat in it, and there's not.
I just need all kinds of recipes for tofu now.
I'd actually rather eat meat before anything with GMO in it, but I'm vegetarian - and not flexitarian, which I didn't find out existed until today.
I just need all kinds of recipes for tofu now.
I'd actually rather eat meat before anything with GMO in it, but I'm vegetarian - and not flexitarian, which I didn't find out existed until today.
I have had trouble posting to this thread because "give me some recipes" makes my brain want to short circuit. I have so many. I think, therefore, that I will make this post a link to some of my favorite online ones. You know, that I've actually tried and loved. (Unfortunately, so many of my "recipes" that I've developed myself are basically me futzing around in the kitchen. I guess I should write them down.)
Brooke's Best Bombshell Brownies is now my go-to brownie recipe. So. Good.
Chocolate Chip Pumpkin Bread is the bestest! I know: a tablespoon of nutmeg? Yes. Sshhh. Just make it. And try not to eat every bite.
Easy Banana Bread is such an unassuming name for this incredible banana bread.
Chocolate Cavity Maker Cake ... need I say more?
Cranberry Hootycreeks is something my MIL asks for every single year. I am not allowed to not make them.
White Chili is something I'm typically not a fan of, but I love this version.
Turkey and Quinoa Meatloaf is very good, kind of a year-round dish. It's heartier than you would expect, and it also makes a nice change from beef.
African Chicken Stew is another great one. I do change it up, though; I make it with sweet potatoes rather than regular potatoes.
Zucchini Provencal is a great, quick, traditional Italian side dish. I prefer red pepper over green, but I'm sure it's fine with green too.
Okay, that's a handful. I'll post some of my own later. And maybe some more links. BECAUSE FOOD.
Brooke's Best Bombshell Brownies is now my go-to brownie recipe. So. Good.
Chocolate Chip Pumpkin Bread is the bestest! I know: a tablespoon of nutmeg? Yes. Sshhh. Just make it. And try not to eat every bite.
Easy Banana Bread is such an unassuming name for this incredible banana bread.
Chocolate Cavity Maker Cake ... need I say more?
Cranberry Hootycreeks is something my MIL asks for every single year. I am not allowed to not make them.
White Chili is something I'm typically not a fan of, but I love this version.
Turkey and Quinoa Meatloaf is very good, kind of a year-round dish. It's heartier than you would expect, and it also makes a nice change from beef.
African Chicken Stew is another great one. I do change it up, though; I make it with sweet potatoes rather than regular potatoes.
Zucchini Provencal is a great, quick, traditional Italian side dish. I prefer red pepper over green, but I'm sure it's fine with green too.
Okay, that's a handful. I'll post some of my own later. And maybe some more links. BECAUSE FOOD.