Simple Foods You've Never Made

[Anonymous]

Anonymous wrote:

Anonymous wrote:salad dressing - my step mom makes it from scratch and I think it's just too much work (and oil)

For whatever it is worth, I started making my own salad dressing a couple years ago and now I can't stand the bottled stuff. Olive oil, lemon, mustard and I'm good to go. I also think I use a LOT less oil than you would find in the bottle. My ratio is close to 50/50 and I think bottles have at least 2/3 oil.

But I am totally with you on the hot chocolate thing.

I second this. Store-bought dressings have so much sugar I can't eat them anymore. Hot chocolate is easy -- add enough milk to cocoa to make a paste and then heat some milk or cream on the stove and add it to the paste. The tastiest I have ever had came from a recipe I found in an Oprah magazine years ago but you had to chop the chocolate, melt it, and then warm heavy cream. Sublime but something like 800 calories. I wasn't hungry for the rest of the day.

[Anonymous]

I find eggs peel easier if I keep them in cold water until I peel them. I use the prementioned method of putting eggs in cold water then boiling. When done, I run cold water over them and then remove each one individually for peeling. Have no idea why that's easier, but if I take them all out to peel at the same time I always have problems...

I've never made anything deep-fried (fries, doughnuts, chicken) - can't imagine using all that oil. DH is from the South and would love it if I would learn!! Any tips?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hard boiled eggs:

Bring water to a boil, lower eggs in with a spoon, boil for 12 minutes then drain and run cold water over them for a minute or two

No, no. Place eggs in a pot and cover with cold water. Bring to a boil over high heat. Cover and turn off heat. Let sit for 15 minutes. Drain and run cold water over before peeling. The most perfect creamy egg yolks ever! And no yucky green ring![/quote

No, no. Place eggs in a pot and cover with cold water. Add a teaspoon of salt (or more or less depending on how much water and how many eggs). Bring to boil. Lower and cook for 5 min. Pour cold water over eggs (easier to peal them).

[Anonymous]

chicken stock

[Anonymous]

Whole roast chicken (cooking it and carving it intimidate me)
From scratch chocolate chip cookies

[Anonymous]

Anonymous wrote:

Anonymous wrote:lasagna

This is not simple!

yes it is - you are just making layers of stuff that is all easy to prepare (cooking lasagne noodles, shredding cheese, bottled sauce, hardest part would be saute the meat.)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:lasagna

This is not simple!

yes it is - you are just making layers of stuff that is all easy to prepare (cooking lasagne noodles, shredding cheese, bottled sauce, hardest part would be saute the meat.)

This is a multi-step cooking process that requires multiple ingredients, multiple pots and pans, separate cooking of different components.
Sure, you can "dumb down" any dish to make it easy, but a properly made lasagna from scratch (with one or two homemade sauces) is not a simple dish.

[Anonymous]

Anonymous wrote:Whole roast chicken (cooking it and carving it intimidate me)
From scratch chocolate chip cookies

I too was completely intimidated by the whole roast chicken idea. Try this recipe: http://thepioneerwoman.com/cooking/2010/04/herb-roasted-whole-chicken/

It's so easy, and it's delicious. I've made it twice now and it's been great both times. The key is to pat the chicken really really dry before rubbing it down with the oil/herb mixture. I pat dry and then put the chicken in the fridge, uncovered, for about half an hour, then pat dry again, then rub down and cook. Crispy outside, juicy inside! And, the carving is not as difficult and scary as it seems. It take a little practice, but it's not too hard once you get going.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Hard boiled eggs:

Bring water to a boil, lower eggs in with a spoon, boil for 12 minutes then drain and run cold water over them for a minute or two

No, no. Place eggs in a pot and cover with cold water. Bring to a boil over high heat. Cover and turn off heat. Let sit for 15 minutes. Drain and run cold water over before peeling. The most perfect creamy egg yolks ever! And no yucky green ring![/quote

No, no. Place eggs in a pot and cover with cold water. Add a teaspoon of salt (or more or less depending on how much water and how many eggs). Bring to boil. Lower and cook for 5 min. Pour cold water over eggs (easier to peal them).

See, this is why we don't know how to do it and always have to call our mothers, just to cook some hard-boiled eggs.

[Anonymous]

Anonymous wrote:

Anonymous wrote:salad dressing - my step mom makes it from scratch and I think it's just too much work (and oil)

For whatever it is worth, I started making my own salad dressing a couple years ago and now I can't stand the bottled stuff. Olive oil, lemon, mustard and I'm good to go. I also think I use a LOT less oil than you would find in the bottle. My ratio is close to 50/50 and I think bottles have at least 2/3 oil.

But I am totally with you on the hot chocolate thing.

I can't imagine anything easier than making salad dressing. The standard ratio is 1 part vinegar to 3 parts oil. I add a little salt and something sweet, like maple syrup. Olive oil is good for you, so not sure why anyone is concerned about "too much oil."

Commercial dressings are way too sweet!

[Anonymous]

Anonymous wrote:

A new poster here--it's Much easier to put the eggs in before boiling. You never get a cracked egg this way. And they peel more easily. I used to do it the other way around, but I was converted. You should try it.

There are entire articles, web pages, etc. just dedicated to boiling eggs.

One thing I've learned is that the older the egg, the easier it is to peel. As eggs "age" the insides become compressed. You know that little divet that you get at the bottom of the egg? That gets bigger the older the egg is.

This is absolutely true. My parents moved to the countryside, and started getting their eggs so fresh they were practially still warm from the chicken's ass. My mom has never made her famous deviled eggs since. Her eggs simply can't be peeled. We always end up with egg salad.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hard boiled eggs:

Bring water to a boil, lower eggs in with a spoon, boil for 12 minutes then drain and run cold water over them for a minute or two

No, no. Place eggs in a pot and cover with cold water. Bring to a boil over high heat. Cover and turn off heat. Let sit for 15 minutes. Drain and run cold water over before peeling. The most perfect creamy egg yolks ever! And no yucky green ring!

Yes, this poster gave you the perfect way to cook eggs. (If you boil for 12 minutes, they'll likely bounce and have purple around the yolk.)

[Anonymous]

I've never made meatloaf. I don't like it, so why would I bother? My husband has occasionally mourned the fact.

Good on you, PP, for converting to "real" mac and cheese! The one time I got lazy and made the boxed stuff, my kid wouldn't eat it. That's mommy's little elitist!

[Anonymous]

I've never made real mac & cheese, either. Must do before winter's over!

I've made most of the other stuff here successfully, but I've tried & failed at eggs over easy (will try that tip - thanks!) and pie crust from scratch. That was a nightmare. Tips?

Also, I've made plenty of oil/vinegar type dressing, but what about others? Ranch & French are staples around here.

[Anonymous]

Who's got good mac & cheese recipe?