Have you tried a new recipe that was REALLY GOOD?

I love allrecipes
You can do an ingredient search to find redipes with stuff you have on hand. You can find recipes with lots of stars and good reviews to make dishes that you Will love. You can also recalculate the serving amounts with the push of a button,
These are terrific.
I add a dash each of liquid smoke, Worcestershire, and soy sauce. Awesome burgers.

I have one called “Swiss Baked Chicken” Heat the oven to 350. Generously butter a 9×12 dish. Shred cabbage and put in the dish until almost filled. Top with sliced onions, salt and pepper. Sprinkle with caraway seeds. Put chicken pieces, boned or deboned, on top. I like to use skinless, boneless thighs, but then I like dark meat. Cut a lemon in half and squeeze both halves over the top. Cover tightly with foil and bake for 50 minutes. Take out and spread swiss cheese slices over the top. About 6 slices will do. Return to oven for a few minutes – just to melt the cheese.

As far as quantity, I guess about a half a large cabbage head, one small onion, about 6 chicken pieces. I just eyeball it.

I guess the real question is; what do you like? I like this recipe because I am a cabbage junkie.

I made Chewy Pumpkin Granola Bars back in October and have been wanting to make them again ever since. The recipe here is gluten free, but I followed her instructions for a gluten-y version.

I don’t think you’re problem is with your cooking, I wonder if you’re not tasting things as you go along.

Beer bread.

House Rule of The Kitchen Number One…..........

1. I never eat the food I cook from scratch. By the time its ready to be consumed, I have tasted it so many times, that I hate it, like you.

2. Our kitchen is my wife’s domain. She says to leave and I leave.

3. Leftovers are never eaten at my house. My dog is fed well.

4.Food expiration dates are checked daily. My dog is fed well.

End results?

My Great Pyreneese is now overweight and she don’t care.

Wife carries a skillet in her hand and I carry my service weapon in my hand.

Works out pretty good.

@Fiddle_Playing_Creole_Bastard recipe?

@redhen4 A second thought Pillsbury puts out an annual recipe book that uses their products to make quick easy meals. We’ve been geting it for years just because the recipes are so easy and quick. I could get a source if you’d like.

@fundevogel my special variation:

Preheat oven to 375. In a bowl, mix 3 cups of self rising dough with 1 and a third or so bottles of Killian’s Irish Red, Guinness Extra Stout, or some other type of medium dark to dark stout. Add about a tablespoon and a half of sugar, a few pinches of salt, a pat of butter, and mix well until it’s the right consistency. Plop it in a buttered loaf pan and stick it in the oven. Drink the rest of your six pack in the 45 minutes it takes to rise. Pour melted butter over the top just before it is done rising. Remove from oven. Let cool for a while. Enjoy.

I have a recipe for super spicy Mexican beer bread if you want that too.

Yes, I found this cake recpie on YouTube. It was so delicious and moist!

Here is an amazing recipe for Ethiopian bread : http://www.food.com/recipe/honey-bread-from-ethiopia-yermarina-yewotet-dabo-455075

I haven’t tried it but I’ve heard folks that have say they can’t ever seem to get enough.

Mix 2 parts ok coke HCL for 1 part baking soda in 20 ml of water.
Heat solution gently until white precipitates form, and stop heating when precipitation stops.
Filter and keep precipitate.
Wash precipitate once with water.
Dry 24 hours under heat lamp. Voila.

I’ll forward your question to my resident expert on food, Kardamom.

I made a very good vinaigrette last week, but I don’t use recipes. I just put in some spices and things I know my family likes. I started with 1 cup of Rinaldo’s Garlic Gold Organic Virgin Olive Oil and ¼ cup Regina Italian Balsamic Vinegar. I added a commercial blend of dried Rosemary, onion, garlic and crushed red pepper, plus two cloves of minced fresh garlic. (Can you tell my family likes garlic).

I can’t explain how much of the dried blend I used, because I just sprinkled it in the jar until it looked like enough – probably at least two tablespoons. Mix them up in a jar with a tight fitting lid, and shake vigorously before each use.

I think Pierre ‘Franey’s 60 Minute Gourmet recipes in the New York Times were great. There are a few cookbooks of his available. Here is one chicken recipe that sounds really good to me. I love his recipes because they are really good but simple and fast.
http://en.petitchef.com/recipes/ooh-la-la-pierre-franeys-chicken-and-rice-fid-188112