Cooking Ideas

by desib77 78 Replies latest jw friends

• 

  Rabbit

  Cowboy:

  How 'bout Rabbit Stew???

  Aw, don't believe everything ya hear, ah don't get stewed THAT often...heheh

  Desi,

  I think Princess is letting you know something good cooks have found to be indespensible - browning. Heat a heavy pan purdy hot and sear/brown any kind of meat & even some veggies in a little oil...don't burn! Most of the fantastic flavors of the meats can happen here, boiling will never do as good a job. After you brown, not cook thru, then you can deglaze the pan - loosen all the scrapings that are carmelized, by pouring in a little water, broth, wine, etc. stir and scrape all the stickin's. Put everything in your slow cooker.

  You'll be amazed at the difference in taste!
• 

  Princess

  Okay, another stupid question. You browned it on all sides? In a skillet? and then put it in the crock pot?

  Not stupid at all, I was thinking I might need to clarify that. My favorite pan is a Wear-ever non-stick deep sided skillet. I spray it (or any non-stick skillet) with Pam and brown the meat on all sides. Like Rabbit said, you don't cook it through, you are just searing the outside until golden.

  I just realized my recipe for the chicken that Dan-O posted is a bit different in that I use Dijon mustard instead of prepared.
• 

  Valis

  also...applying a light sprinkle on the meat of flour before you brown it locks in the flavors even more..

  Sincerely,

  District Overbeer
• 

  Rabbit

  Valis,

  also...applying a light sprinkle on the meat of flour before you brown it locks in the flavors even more..

  Amen...and the fixins for some good sauces, too
• 

  desib77

  Another question:

  Do spices go bad? I have a spice rack that I have had for a loooong time and I'm not sure if I should get rid of the spices.
• 

  Princess

  They do lose their potency after some time. I think Martha recommends six months, hmmm...depends on the spice...I'll have to look it up.
• 

  Princess

  This site has some info:

  http://www.apinchof.com/storingdried1012.html

  this one is better:
• 

  desib77

  Thanks...

  Guess I'll be cleanin' out that spice rack...

  Picked up my pork tenderloin this evening, princess......can't wait to give it a try tomorrow.

  Desi
• 

  desib77

  You can't get much easier than this:

  INGREDIENTS:4 boneless chicken breast halves
  1 1/2 cups picante sauce
  3 tbsp. packed light brown sugar
  1 tbsp. prepared mustard
  
  DIRECTIONS:
  
  PLACE chicken in 2-qt. shallow baking dish. Mix picante sauce, sugar and mustard. Pour over chicken.
  
  BAKE at 400°F. for 20 min. or until done. Serve with rice.

  Trying this tonight...yum yum