What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

What is one dish you never made, but always wanted to ?

ricksrealpitbbq said:
For me it would be pot roast. As simple as it sounds, I've never made one :eek:
Click to expand...

Pot roast for me too, I wish I had a good simple recipe, my hubby said to me tonight I am tired of chicken, center cut pork chops, lamb, burgers, meat loaf, sausage/peppers etc., why don't you make a traditional pot roast, I said I can but my way unless you can tell me how to make it the traditional way.
 
Place your meat in a Dutch oven to brown; season with salt, pepper, garlic and parsley. Add a cup of water and let simmer for about an hour. Add cut up veggies - taters, carrots, onion; adjust seasonings (S & P); cook slowly till veggies are tender. skim off fat.

You can add a gravy - Mix 2 tablespoons flour with 1/4 cup cold water. Stir slowly into hot broth and boil 1 minute, stirring constantly.

You can brown the meat in a skillet and transfer to Dutch oven and cook in oven - or you can brown meat and transfer to crockpot.

Couldn't be easier.

Sometimes I add crushed tomatoes for something a bit different.
 
I have always wanted to make a Baked Alaska and have never done so yet!

And anything that you ignite like Banana's Foster and Flombay dishes! I would love to start my food on fire and then let the alcohol burn off. I can only imagine I would burn my kitchen down LOL :D

But those are things that intriuge me and I would love to do!
 
Mama Mangia said:
Place your meat in a Dutch oven to brown; season with salt, pepper, garlic and parsley. Add a cup of water and let simmer for about an hour. Add cut up veggies - taters, carrots, onion; adjust seasonings (S & P); cook slowly till veggies are tender. skim off fat.

You can add a gravy - Mix 2 tablespoons flour with 1/4 cup cold water. Stir slowly into hot broth and boil 1 minute, stirring constantly.

You can brown the meat in a skillet and transfer to Dutch oven and cook in oven - or you can brown meat and transfer to crockpot.

Couldn't be easier.

Sometimes I add crushed tomatoes for something a bit different.
Click to expand...

Thanks much Mama Mangia I will definitely try out your recipe on Wednesday of this week, my hubby is flying out tomorrow, returning on Wednesday, then I will surprise him, thanks again, by the way what are taters?
 
I have also tried to make shrimp scampi, I think I overcook the shrimp I season the shrimp, but it still tastes and smell fresh. Any ideas!
 
A cup of gravy would never work here. That wouldn't even be enough for one roll to sop up Mama.

Rick, I will slow cook a pot roast all day or pressure cook it for about an hour and a half. My kids love it to be fall appart tender like for a brisket or a pulled pork. I usually make at least 4 cups of gravy, For the broth, 4 cups of water and a pack of lipton beefy onion soup mix and then seassonings of choice. I like to use horseradish, dill, garlic, salt, pepper ect. to taste. That's for a basic pot roast. Brown the seasoned roast, Remove the roast from pot, Make the broth in the pot, Place the meat back into the pot and cook on low heat until it falls appart.
The crock pot is great for a pot roast too and is ideal for slow cooking it.

Remove the pot roast about a half hour before serving and tent to let the meat relax a bit. Make your gravy with corn starch or flour. I actually mix instant potatoes into the broth in the crock pot. Another really good trick is to smash up some ginger snaps (5-6) in a good zipper bag and use them to thicken the gravy. Add about 1/4 cup of vinegar to the broth when starting, makes a great saurbrauten.

I have always wanted to make a Beef Wellington. Something about a nice roast wrapped in a puff pastry just sounds appealing to me.
 
The Ironic Chef said:
A cup of gravy would never work here. That wouldn't even be enough for one roll to sop up Mama.


I come from a long line of "soppers" and I always make more. To make one cup in my house is worse than a mortal sin. Some don't like it that way - they say it's too soupy - so to each his own. When it comes to gravy and sauces - I make tons for us. You know your eating habits and what your family likes -
Click to expand...
 
This is my fav scampi recipe.
Succulent Shrimp Scampi

4 servings

1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
crushed red pepper flakes
chopped parsley (dried works just as well)
8 ounces pasta or rice
(I add cushed red pepper flakes to the olive oil and garlic. I add in parm cheese at the end.)

First, Peel shrimp and devein if desired.
Then, saute garlic in olive oil for about 1 to 2 minutes.
Next, add the butter and shrimp.
Cook until shrimp are somewhat pink.
Finally, stir in wine and red pepper.
Reduce heat and allow shrimp fully cook.
When finished, sprinkle with parsley and serve over pasta or rice.
A few notes: Many of the ingredients can be altered to your own taste.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
Add more butter if you'd like.
Serve over angel hair pasta.
 
scubalaydee said:
I have also tried to make shrimp scampi, I think I overcook the shrimp I season the shrimp, but it still tastes and smell fresh. Any ideas!
Click to expand...

Hi SL,

Let me point out that Shrimp take a VERY VERY short period of time to cook! The last thing in the world you want to do is overcook them, it ruins them literally turns them into chewy, rubbery, barely recognizeable things not too enjoyable to eat! Now my rule of thumb when I cook shrimp is to cook them just until they turn pink, then turn heat off and remove to serving plate. The remaining heat in them will cook them thoroughly. This is for boiled, broiled, baked, sauteed and grilled shrimp. If in doubt about doneness always opt on the side of pulling them off sooner, than later.

I have been cooking shrimp every since I was 18 yrs old and have made them in every way imagineable, I even make a killer Shrimp Pot-Pie and so I have lots of experience. (FYI: The Shrimp Pot-Pie recipe is listed here on SpicePlace:))
 
Cook Chatty Cathy said:
I have always wanted to make a Baked Alaska and have never done so yet!

And anything that you ignite like Banana's Foster and Flombay dishes! I would love to start my food on fire and then let the alcohol burn off. I can only imagine I would burn my kitchen down LOL :D

But those are things that intriuge me and I would love to do!
Click to expand...

Cathy, Baked Alaskas are SO much fun! I made one for an ABC executive once when 'Good Morning America' came to the Kenai Princess Lodge when I worked there back in the 90's. Joan Lunden herself ordered it for him, for his birthday! :)
 
There are foods I have never made- and for the most part, I don't really want to learn to make them, 'cause I enjoy eating them out- like Thai food, for instance. And some types of sushi. There's a real art to rolling it- and I've never attempted it. I guess I prefer for some of the things I like to keep their "magical" qualities and remain a mystery! :)
 
jglass your Shrimp Scampi recipe is priceless many many thanks I really needed that recipe especially from one of my SP friends thanks a lot I really appreciate this.
 
Cook Chatty Cathy said:
Hi SL,

Let me point out that Shrimp take a VERY VERY short period of time to cook! The last thing in the world you want to do is overcook them, it ruins them literally turns them into chewy, rubbery, barely recognizeable things not too enjoyable to eat! Now my rule of thumb when I cook shrimp is to cook them just until they turn pink, then turn heat off and remove to serving plate. The remaining heat in them will cook them thoroughly. This is for boiled, broiled, baked, sauteed and grilled shrimp. If in doubt about doneness always opt on the side of pulling them off sooner, than later.

I have been cooking shrimp every since I was 18 yrs old and have made them in every way imagineable, I even make a killer Shrimp Pot-Pie and so I have lots of experience. (FYI: The Shrimp Pot-Pie recipe is listed here on SpicePlace:))
Click to expand...

thanks much! but do you also have your special shrimp scampi recipe?
 
Last edited:
I've never actually decorated a cake - like using fondant, gum paste, etc.

I plan on doing it this weekend for my daughters birthday party.
 
scubalaydee said:
jglass your Shrimp Scampi recipe is priceless many many thanks I really needed that recipe especially from one of my SP friends thanks a lot I really appreciate this.
Click to expand...

It is my fav recipe for it but I do cut back a bit on the butter and use more extra virgin olive oil.
 
You must log in or register to reply here.
Back
Top