Recipes...

Hi everyone,
I need some recipes for rainy days like this. Something that can cook while I'm doing something else. FH mother just taught me how to make amazing pot roast. Any suggestions? Or any of your favorite recipes?

I have an easy pot roast recipe for a crock pot.
Take a 3 lb chuck roast, add lipton onion soup and a can of jellied cranberry to a crockpot. Let cook for 8 hours on low or 4 ours on high.

When time is up remove ther roast, add two tablespoons of flour to the crockpot and stir till thickened to produce a gravy.

Its such a simple recipe but the meat is so good, very tender. the grazy is awesome because its got a touch of sweentess from the cranberry.

FH loves it.

foodie here... what do you want to cook? What ingredients are available?

I can relay indian, hungarian, iranian, syrian, a few ethiopean, and more french, polish, and german recipes (including medieval polish) than I'd care to admit!

I LOVE chicken, some beef, i dont like seafood AT ALL! so all recipes will be appreciated. and fh is moving in july 1st--so i'd ie to perfect some dish by then :)
help!

how about a good roasted lemon/sage chicken with purple potatoes tossed in shallot butter, and green beans (or asparagud) sauteed with a bit of bacon and pine nuts? you can also serve it with a mesculine mix salad with nectarines and pistachios in a simple orange cranberry dijon dressing... (fat free dressing that takes 5 min to make!)

None of this is too difficult.... but give quite a presentation...

I can FM you the recipes if you want.....

alternatively, there's what we're eating tonight...

veal (or beef) paprikas (hungarian)

1.5 lbs veal or beef stew meat, cut into 1/2 inch cubes
3 green peppers, cut into very thin long slices
1 large onion diced small
1/4 cup good hungarian sweet paprika
about 1/2 - 1 tablespoon hot paprika (to taste!)
1 medium tomato - diced
4 oz sour cream (I use low fat.... but NOT nonfat!)
salt and pepper
olive oil

sautee onion in oil in a casserole pot (about 5 qt with a nice heavy lid) on medium heat until golden, and some fond (brown stuff) sticks to bottom of pot.... about 8 min. Take pot off of heat. Add 1/4 cup of water and both paprikas.... stir and let bubble or 'bloom' a couple seconds. Return to heat and immediately add meat and stir in to combine. Add a bit of salt. When it returns to a simmer, cover with lid and reduce heat a bit. (It shouldn't boil, only simmer) Stir occasionally. When meat is 1/2 cooked (about 10 min), add peppers and tomato and cover. Keep stirring occassionally and let simmer until meat is tender (It should NOT be chewey any longer) and peppers are almost completely dissolved.... about 40 min. Adjust salt and add pepper to taste. In the last couple minutes, mix sour cream with a couple tablespoons of flower until no lumps remain. stir sour cream into stew.
Serve with spaetzle (a home made drop pasta), or a good rustic bread.

Update: This ties with a good indian curry for one of the yummiest foods to me!

Okay, I have a chicken in wine sauce that is TO DIE for (FMIL's recipe). Piece of cake in an electric skillet



Chicken in Wine Sauce

Flour
Paprika
Wine
Chicken Broth (or boullion & water)
Sour cream
1 stick butter
1 lge Vidalia Onion
1 pkge boneless skinless chicken breast

Melt butter in electric fryer (350 degrees)
Cut onion into strips, sautee in fryer
Cut chicken into strips & wash
Mix flour & paprika until flour has a pink tint
Remove onions when done, put in a separate container
Coat chicken in flour mix, cook in fryer until brown (add more butter if needed)
Add onions
Add about a cup or so of wine, also a cup or so of chicken broth (have plenty of liquid for sauce
Sprinkle parsley
Bring to boil, then turn fryer to simmer
When ready to eat, increase temperature, add sour cream to desired thickness

this may be a little late..but on days like this i looove a good minestrone soup. i usually add pasta, frozen peas, and frozen corn to this...

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Minestrone

1 28-ounce can diced tomatoes, undrained
1 32-ounce container vegetable or low-sodium chicken broth
1 15-ounce can cannellini (or other white) beans
1 15-ounce can kidney beans (optional)
1 9- or 16-ounce package frozen green beans
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
1/2 cup (2 ounces) grated Parmesan
Crusty bread

In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.

Yield: Makes 4 servings

CALORIES 310(20% from fat); FAT 7g (sat 4g); SUGAR 8g; PROTEIN 25g; CHOLESTEROL 6mg; SODIUM 590mg; FIBER 11g; CARBOHYDRATE 43g