Military Spouse Recipe Exchange

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Comment by KC on November 25, 2009 at 7:11pm

Here are some of my tips for cooking

1. Put on an apron - for most people it will motivate you
2. Get yourself a glass of ice water -drink some prior to starting. Keep it handy while you cook.
3. Make a large container of salad (minus tomatoes, nuts or dairy - you add those when ready to serve) put it the fridge. Makes for quick start for dinner
4. Prechop onions, bell peppers for later use, and place in airtight containers in
fridge. When there's just a bit left I use them for an omlet.
5. Always have some precooked ground beef and precooked sliced chicken in the freezer. Makes for quick prep or cook time when you're short on it.
6. Invest in a crockpot, rice cooker, and breadmaker. You can have dinner done or almost done by the time you get home from work.
7. Check out some cooking books from the library - you will be suprised at how much it can motivate you.
8. Cook once and eat twice - use your left overs. ie make spaghetti and meatballs. Freeze left over meatballs and sauce. Just stick it in the crockpot cook for a couple hours, when done put in hoagies - bingo meatball subs -
almost zero prep time.
9. Keep a well stocked pantry! Nothing worse then wanting to make something and you don't have all the ingredients!
10. Don't be afraid to experiment in the kitchen. If it's awful - you have the precooked chicken in the freezer and the chopped onions and bell peppers in the fridge - heat chicken with onions and bellpeppers, add some taco seasoning, put it on tortillas and bingo quick fajitas!!!

Hope this helps someone!

Comment by KC on November 25, 2009 at 6:04pm

Great thanksgiving leftover recipe

Homemade turkey noodle soup - just like chicken noodle soup

Crock pot

1large box of chicken stock (broth)
1 cup water
1/2 cup onions finely chopped
1/2 cup celery finely chopped with leaves
1/2 cup carrot finely chopped
1 & 1/2 cup turkey (precooked)
1/2 box of noodles (we use penne) cook prior!!!
1 bay leaf
1 clove garlic minced
Salt & pepper to taste
Cook about 3 hours on low...

Comment by KC on November 25, 2009 at 5:55pm

Sorry should have been more clear right before you serve it add precooked bacon pieces and the green onions.

Comment by KC on November 25, 2009 at 5:51pm

Devine chicken supreme - crock pot

3 boneless, skinless chicken breast thawed
2 cans cream of chicken soup
1/4 cup mozzerella cheese
Cook on low for about 6-8 hours..,
Add bacon piece and chopped green onions
We serve this on rice or by itself. Goes great with stuffing, veggies or mash potatoes

Enjoy!!!

Comment by KC on November 25, 2009 at 5:47pm

Hi,
Is there anyone here that does cooking from scratch? I'm an avid cook, daughter of a great chef and all around great cook, or so I'm told. ;) can't wait to share some recipes!

Comment by JaNae on November 23, 2009 at 4:37pm

For any of you looking for tricks on cooking your turkey my grandmother always makes super-moist turkeys and this is her trick.

You'll need:
Turkey
Turkey Baking Bag
Cup of Broth (optional)

Begin by pre-heating the oven to 450 and cooking the turkey (not in the bag) for about 20 minutes (this will make it a nice light brown and works to keep moisture in). After 20 minutes drop the oven temp. down to 200-225. Put the turkey in the bag along with any seasoning (I use Lipton Onion soup mix) and the cup of broth. Don't forget to poke a hole for ventilation. Cook the turkey for 45-60 PER POUND. For my husband's squadron's Thanksgiving Feast I had a 20 lb turkey and cooked it over night for about 14 hours. It was really good.

* As a side note, there are going to be some who say it is not safe to cook a turkey at a low heat for that long because of possible increase in bacteria. Cooking it at a high temp. to begin (The 400 degrees for 20 minutes) with will kill most of the bacteria. Also, I've been eating turkey cooked this way several times a year for my whole life and I've never gotten sick. Good luck. Happy Thanksgiving everyone!

Comment by Janice Lindenhall on July 23, 2009 at 9:15pm

One of my friends made this for the 4th of July - even my 7 year old found it addicting!

Black Bean & Corn Caviar

1 can black beans (drained & rinsed)
1 can sweet corn
4 oz Feta cheese, crumbled
1 red bell pepper, diced
6 green onions chopped finely
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup sugar

Mix together & serve with Frito scoops chips.

(I've found it's better if you make ahead a few hours or the day before so the flavors mix)

Comment by Jen Shue on July 23, 2009 at 8:54pm

nah. Aside from the whole being busy and not feeling like cooking at all, I loaned my cook book to a friend and can't seem to get it back from her!

Comment by Olivia Hustis on July 23, 2009 at 8:27pm

Anybody tried any new recipes lately?

Comment by Jen Shue on June 12, 2009 at 7:43am

after you get the dough onto your cookie sheet, try setting it in the fridge for 10 min or so while your oven preheats. I know my kitchen tends to be a little on the hot side, even if I am running the a/c.

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