I would like to fix something that would last for more than several days. Any recipes?
Do you have a big simple recipe for me?
by Iamallcool 14 Replies latest jw friends
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BizzyBee
A gallon of oatmeal?
A quart of scrambled eggs?
A couple of dozen enchiladas?
A tuna casserole to feed twenty?
You have to give us a few parameters - what do you like? Breakfast, lunch or dinner, etc.?
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Iamallcool
It does not matter, I can eat any meals anytime I want.
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aquagirl
Jambalaya.Than you can just keep adding stuff to make it different,you HAVE to keep it cold tho.or else....
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Satanus
Beans.
Lentils and rice. Add oil, salt and spices. Know a guy who lived on that, for a while.
S
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BizzyBee
A big pot of
- chili
- veg or beef/or chicken soup
- spaghetti
- beef stroganoff
- chicken thighs slow-cooked in teriyaki or barbeque sauce
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Robdar
Make it as you need it. The dough should last quite a few days if you refrigerate.
Naan
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
Directions
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill and chow down.
I discovered that a George Foreman grill cuts the cooking time in half. Cook about 4-5 minutes.
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free @ last
http://www.epicurious.com/recipesmenus <----- click here and take your pick
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White Dove
Just made Better Homes and Gardens' New England clam chowder.
Tweeked it this way:
Doubled the recipe.
Added an extra can of clams with its juice.
Salt
Old Bay Seasoning
No black pepper
This made a huge pot of chowder.
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