How do you guys cook your Baked Potatoes?

I’m looking for something other than throwing them in the microwave for 10 mins and putting butter / bacon bits on them.

Any ideas?
Coat outside lightly with oil, sprinkle kosher salt on it, 350 degrees in the oven for 1 hour. (Alton Brown style)

I end up putting butter, pepper, pepperjack cheese, and tearing up some turkey bacon ontop. Sprinkle some Frank’s Red Hot on it as wel.

I’ve also done broccoli and cheese before in the past as well.
(more…)

never made these before, but am following a basic lasagna type filling…ricotta, italian sausage, mozzerella and parmesan, chopped baby spinach, onion, garlic…any other variations anyone has used??

souns good. no mushrooms?

o yeah, love shrooms!!! can’t believe i forgot to list em!!!
(more…)

What are some recipies using soup like that. I think it would be really handy to have a few of those. I know that some people do this kind of stuff.

I meant Cambells woops
I’m a big fan of using Cream of _____ (whatever you like) Soup and baking it with rice and chicken. Just use the soup for part of the water that you would normally use in making rice. I usually use chicken breast but it works with pork chops as well. The soup gives the rice a good flavor, if you cant decide which one, I like Cream of Celery or Broccolli
(more…)

I love to cook. I’m pretty decent- I’m still living with my parents and attending high school. I like to think I can cook better than both my parents and ESPECIALLY better than my two siblings.

Chicken is by far my favorite meat; this is because it goes so well with so many styles. I’m looking for some new suggestions in cooking.

With the aforesaid having been said, please post your favorite chicken recipe. Give a little insight on how it will taste, what it tastes like, how healthy* it is, etc. I personally love the taste of buffalo sauce, garlic, mesquite BBQ, and some others. I also love the taste of cheese, peppers, onions, etc. Thanks in advance!
(more…)

There was something weird about my wok last night. Instead of being oily on the surface as per usual, it had some sort of coating that was extremely hard to remove. I had to get out some bar keepers friend and scrub it a lot. I think it might be because it sat out for a long time since my last use. Do you think it’s alright to still use. Any thoughts would help. Thanks.
Usually I just let stuff burn onto my wok, well, the one I use to have.

It had to be seasoned so I just let it sit on high heat. After use I just cleaned it by running water around the pan while it was still hot to rinse it out and that’s it.
(more…)

made a little ‘orange chicken’ stirfry last night. VERY simple.

take 2-3 boneless/skinless chicken breasts – cut ’em up into ~1" cubes. Marinate them with 2 tbsp rice wine, and 2 tbsp corn starch. let ’em marinate for 30 minutes.

sauce: ~1/2cup OJ, 2tbsp soy sauce, 1tsp sesame oil (yum), 2tsp brown sugar, 1tsp chili oil or flakes. I put a tbsp of corn starch in the sauce as well – really helps to thicken it up. If you like more orange flavor (this just has a hint of orange), put some orange marmelade in the sauce. that’ll really kick it up a notch
(more…)

so, I will post what I made tonight for dinner, don’t have pics though, maybe next time.

This is a recipe in my "in no time" cookbook, it is published by the weightwatchers people and contains light recipes that take less than 20 minutes to make

Pasta Bolognese with Mushrooms
Hands-on prep – 5 minutes
Cook – 15 minutes
Serves – 4

Ingredients
4 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, sliced
(more…)

I have found this in stores and its really ok, but I would like a recipie for making it from scratch. Its just the red pasta sauce and I know you add vodka and cream and parmesan cheese but don’t know the amounts to add. Any suggestions??
you like that stuff? I got a jar once and thought it tasted like crap, maybe the home made stuff is better? I’ll see if I can find a recipe.

I usually don’t care much for the bottled sauces, but this one I bought was ok. Can’t remember what brand though- I just know it was really thick. I put it over cheese ravioli with Italian sausage and mozz. cheese on top, and yeah it was pretty good, but I’m sure the homemede stuff is better. It usually is!!
(more…)

I did this a year ago. Turned out great. A few tips.

– I used the Rustoleum brand. The "2 car garage" box was enough for my 2-car garage. Amazing, eh? I even put it on relatively thick.

– make sure you can’t see concrete after you roll it. you should only need one coat.

– BE EASY ON THE CONFETTI. YOU WILL RUN OUT BEFORE YOU COVER THE WHOLE FLOOR. I had to go up to Home Depot and bribe them out of another bag of the stuff. I don’t suggest that. It comes with 2 bags, and that should be enough. I put too much on.
(more…)

So forget that greasy sloppy mess between to pieces of plain bread. This is how you make a sandwich.

First thing is get yourself some real meat, not some pre-packaged shit. For the first one we’ll use some mortadella, provalone, prosciutto and sopresatta. and get good meat and cheese, its not that much more money for a decent brand.

now everything else, some good and fresh european sandwich rolls, some arugula, a tomato, some good oilve oil (i use some homemade oil but you can get pretty good stuff almost anywhere)
(more…)