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Thread: Recipe help?

  1. #1
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    Recipe help?

    This is just bogus for me.

    I can't cook... much. I've destroyed many a dinner, and I have a hungry family sneaking snacks before dinner. The only time they're happy is when I make italian dishes. I can make lasagne, rigatoni, mostacolli, ravioli, risotto... etc. That stuff is so easy to make, and I even enjoy taking the half day to put the meal together. But easy stuff like chicken, pork chops, beef stew, etc... watch out! If it's grilled, I am ok because I have a great barbeque recipe handed down from two generations of southern livin'. But if I have to bake it... oh boy! So I need to reach out to folks here. Help me out, or at least take pity on my family. Tonight, I have to make pork chops, and the kids are sneaking me scared looks and asking where the steak sauce is! I just need some basic ingredients to pull together a great pork chop dinner recipe.

    Side dishes are not a problem. I just need some hints, clues, and recipes (healthy is preferable) for cooking.

    Thanks!

    Koffee

  2. #2
    My Alphabit's say "Oooo" InfamousG's Avatar
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    I can't help right this minute, but I do have a whole slew of recipe's on my home PC. I'll pass a few along.

    Lots of "you can't screw this up" ones.

    One from a recipe site I frequent:
    3-6 Pork Chops
    1 cup Flour
    1 TBS Onion Powder
    1 TBS Garlic Powder
    1 TBS Seasoning Salt
    1 TBS Pepper
    1 TBS Salt
    1 TBS Paprika

    Marinade
    1 cup Oil
    1/2 cup Vinegar
    2 TBS Miracle Whip
    3 TBS Worcestersire Sauce
    2 TBS Lemon Juice
    1 TBS Salt
    1 TBS Pepper
    1 TBS Thyme
    1 TBS Onion Powder
    1 TBS Garlic Powder
    Mix the marinade. Soak Pork chops in it at least 2 hours. Combine remaining ingredients. Preheat 3 TBS oil in a large frying pan. Dip the pork chops into the dry mixture, coating each side. Fry until goledn, flip, fry until golden, flip & cook 5 minutes each side, or until no longer pink in the middle.

  3. #3
    Senior Member nick burns's Avatar
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    Lotsa great recipes to be found here:

    http://www.foodnetwork.com/

    Just type "pork chops" into the search feature and take your pick.


    I tap them for ideas all the time.

  4. #4
    By-Tor...or the Snow Dog? hi565's Avatar
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    there is a teryaki sauce made by the company "Soy Vay" That stuff is the best and most versitile sauce. So get any type of meat like chicken breast or turkey breast. Put the meat in a gallon ziplock bag. Put the desired amount of teriyaki sauce in, you dont need to much. Let it marinade at least 2 hours, you could go shorter. Then put em on the grill, try to avoid going higher than the medium setting on the grill. Low and Slow...
    ----------------------------------------------------------

  5. #5
    Spinone Italiano Fat Boy Biker's Avatar
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    Finally, a question I can answer.

    Ok Koffee, here is the tasty (no so healthy Southern version)

    coat the chops in white flour (just flop them back and forth on a plate of flour)
    you need a skillet with about 1/4" of cooking oil (using safflower oil is healthier than corn oil)
    once the oil is hot (sprinkle a bit of flour in the skillet - it should bubble) put the chops in
    cook them until they are golden brown (flipping them when necessary)
    salt and pepper them
    make gravy with what's left in the skillet

    the healthier and still quite tasty version
    cut the bone off of the chops
    use a meat tenderizing hammer or mallet to flatten them out some (you can also use the edge of a small plate if you are careful) they don't have to be too flat, you just want to soften up the meat
    sprinkle a little salt, pepper (or lemon pepper) garlic powder, basil, and oregano on both sides of the meat
    heat a skillet (preferably a cast iron black one) and add a little (2 tablespoons of olive oil)
    put the meat in the skillet and cook them until brown (flipping when necessary)
    nothing left to make gravy with on this one

    In the advanced lessons, I can tell you how to make different sauces, but to start with, the plain meat is very good.

    Steve
    -I wanted to be a chef for the longest time
    Pedal fast, feel the wind in your face, be grateful that life is good.

    -2000 Gary Fisher (red and yellow)
    -2006 Scanttante CFR (black beauty carbon)
    -the 2002 Bianchi Giro (red) found a new home after 3000+ miles

  6. #6
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    Thanks for the food network connection. I probably will bookmark it, but unfortunately, I don't have one thing or another for any of the recipes. I'm too scared to improvise! But it's good to know from now on, I can check out recipes, then go to the store and get what I don't have, and come back and make a good meal.

    Koffee

  7. #7
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    Quote Originally Posted by hi565
    there is a teryaki sauce made by the company "Soy Vay" That stuff is the best and most versitile sauce. So get any type of meat like chicken breast or turkey breast. Put the meat in a gallon ziplock bag. Put the desired amount of teriyaki sauce in, you dont need to much. Let it marinade at least 2 hours, you could go shorter. Then put em on the grill, try to avoid going higher than the medium setting on the grill. Low and Slow...
    Are you talking grill or are you talking stove?

    Koffee

  8. #8
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    Quote Originally Posted by Fat Boy Biker
    Finally, a question I can answer.

    Ok Koffee, here is the tasty (no so healthy Southern version)

    coat the chops in white flour (just flop them back and forth on a plate of flour)
    you need a skillet with about 1/4" of cooking oil (using safflower oil is healthier than corn oil)
    once the oil is hot (sprinkle a bit of flour in the skillet - it should bubble) put the chops in
    cook them until they are golden brown (flipping them when necessary)
    salt and pepper them
    make gravy with what's left in the skillet

    the healthier and still quite tasty version
    cut the bone off of the chops
    use a meat tenderizing hammer or mallet to flatten them out some (you can also use the edge of a small plate if you are careful) they don't have to be too flat, you just want to soften up the meat
    sprinkle a little salt, pepper (or lemon pepper) garlic powder, basil, and oregano on both sides of the meat
    heat a skillet (preferably a cast iron black one) and add a little (2 tablespoons of olive oil)
    put the meat in the skillet and cook them until brown (flipping when necessary)
    nothing left to make gravy with on this one

    In the advanced lessons, I can tell you how to make different sauces, but to start with, the plain meat is very good.

    Steve
    -I wanted to be a chef for the longest time
    I will probably pick up a mallet and a cast iron black skillet because I don't have one now, but that's a great, simple recipe to work with. Thanks!

    Koffee

  9. #9
    I'm fine. Cromulent's Avatar
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    Either the grill or the stove, though you might want to brown them in a pan first before you put them in the oven. But why not just grill them? Marinate, as suggested above, and grill. Yum...

    And the easiest things to season with are salt and pepper.

  10. #10
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    Quote Originally Posted by InfamousG
    I can't help right this minute, but I do have a whole slew of recipe's on my home PC. I'll pass a few along.

    Lots of "you can't screw this up" ones.

    One from a recipe site I frequent:
    That's a good one too... it's also copied and pasted into my new, ever growing recipe book! Thanks!

    Koffee

  11. #11
    Senior Member VegasVic's Avatar
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    Smear whole grain mustard on both sides of the pork chop, then cover with Panko bread crumbs. Fry in EVOO until golden brown on the outside, then finish in a 350 degree oven.

  12. #12
    By-Tor...or the Snow Dog? hi565's Avatar
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    Quote Originally Posted by koffee brown
    Are you talking grill or are you talking stove?

    Koffee
    grill sorry about that.
    ----------------------------------------------------------

  13. #13
    Spinone Italiano Fat Boy Biker's Avatar
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    On that black skillet, there's a catch. Usually, when you buy one new, they are gray, and not "cured". The best way to get a good black skillet is to have your mother pass down the old family skillet to you. My mom gave hers to my brother (there's still some bad blood over that.) Any way, moving on. Another pretty good alternative is Goodwill/Salvation Army. They usually have some old black skillets that someone has donated because no one in the family cooks anymore. Try to get one that is very black (we're not talking coffee colored here (pun intended)), and smooth on the inside. The outside does not matter. You don't really have to use a black skillet, but it's my favorite. If you use one of those newfangled Teflon coated things, you might not get the brown crispy coating that I like on the meat.

    Steve
    -cooking, like bicycle mechanics, requires good tools
    Pedal fast, feel the wind in your face, be grateful that life is good.

    -2000 Gary Fisher (red and yellow)
    -2006 Scanttante CFR (black beauty carbon)
    -the 2002 Bianchi Giro (red) found a new home after 3000+ miles

  14. #14
    What icy wind? Wind 'N Snow's Avatar
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    Screw the recipes, real cooking should be like wilderness survival. If its in your pantry, then its good eats.

    Here's a favorite that always turns out.

    Oven to about 325.
    Take a whole, thawed chicken.
    Cut some holes in the legs, breast and other parts and put small slivers of garlic in the holes.
    Put it in a semi-deep oven dish/pyrex/pan. Breast up or breast down - whatever.

    Peel and quarter a bunch of potatoes. Wash them after cutting to get the excess starch off. Put them in the same dish as the chicken.

    Take about a half glass of any kind of citrus you have lying around - orange, grapefruit. sunny d, Five alive, even pineable if you are in a pinch, what ever. (not prune juice!) Pour it over the chicken. (citrus breaks down the "chickeness" of chicken, making its flavour a little more delicate

    (if you like onions. Take some onions, peel them. Once you've done crying, cut into them from the top twice (like you are going to quarter them) but don't cut all the way through. You want to expose the inner onion without making it fall apart. Put them in with the chicken and potatoes.

    If you want to surprise the chicken, shove one of those onions in its cavity. (which has no liver or heart or stuff right?!)

    Go to the spice drawer. What in it. Oregano? Salt, Pepper? steak spice, basil? BBQ spice? Paprika? Sprinkle some of everything onto everything. Not too much salt or pepper. And avoid things like Indian or Chines spices as they will change the flavour (unless you like that kind of flavour) Rosemary or thyme also might be a little too different - unless you like simone and garfunkal. Chilli is good, but very little.

    Paprika is really good 'cuz it gives a nice colour to everything.

    Now is there a small amount of spice on everything? Is there some juice on the bottom of the pan? Pour a little water in too, without washing off the spices.

    Now take some aluminum foil. Cover the top with Pam or some butter or whatever - this is so the chicken doesn't stick to it.

    Cover the whole pan/dish whatever with the foil so that no air can escape.

    Pop the chick in the now ready 325 oven for about an hour (depends on size of your buurd). No Peeking!!!!! If you did a good job, the kitchen should start to smell good in about 20 minutes.

    After an hour, pop the foil off (don't burn yourself, there will be a lot of steam.

    poke the fatest part of the leg/thigh (no this isn't that other thread) if the juice runs clear, she's done. You may want to leave her in for a couple of minutes to brown up the skin.

    If there is blood in the juice, she will need a little more time, cover her up so that you don't lose all the juice. If you have a meat thermometer, this would be a good time to use it.

    What you should get is really tender taters, very tasty and tender chicken and onions that are juicy and sweet.

    Serve with salad.

    Let me know how it turns out.

    This isn't a vegetarian meal by the way.

  15. #15
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    Which part isn't vegetarian? The seasonings? Ok.




    Great idea!

    And thanks to Fat Boy for the skillet idea. There's a Salvation Army right on the bike trail on Columbia Pike. I'm going to head over there. Better skillets for cheaper than the store works for me!

    I'm going to print out all this when I have a bunch of responses and start cooking. I just feel so bad trying to cook, and after all that effort, it tastes like garbage. It tastes so bad I usually get guilty and make a good dessert (like brownies or cake or something like that) so the kids aren't as upset. Plus, they have a goal to work towards... eat the food and get the dessert.

    I'll take any recipes... pork chops, chicken, meat loaf... whatever works for you, pass on the recipe. I need help!

    Koffee

  16. #16
    What icy wind? Wind 'N Snow's Avatar
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    You should learn, at the very least how to make Koffee Kake!

  17. #17
    Senior Member cabana 4 life's Avatar
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    this is the only web site you will ever need. it has it all!!!!!!
    http://www.epicurious.com/

  18. #18
    By-Tor...or the Snow Dog? hi565's Avatar
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    By black skillet, dont you mean Cast Iron?
    ----------------------------------------------------------

  19. #19
    Forum Admin lotek's Avatar
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    Koffee here's a good one.

    4 center cut pork chops
    1/2 cup flour
    1 cup Progresso Bread crumbs
    1 egg
    oven proof skillet
    Vegetable oil to lightly cover oil
    rinse pork chops and pat dry
    dredge pork chops in flour.
    dip in beaten egg
    dredge in bread crumbs

    Fry in vegetable oil both sides until
    brown.
    Place skillet in 350 degree oven for 20
    to 30 minutes or until done.

    variations:
    bake pork chops on wire rack, eliminate frying.
    substitute chopped pistachio nuts for
    bread crumbs
    Sono piů lento di quel che sembra.
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  20. #20
    Senior Member DannoXYZ's Avatar
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    What I like to do is stuff pork-chops. If there's still an edge on a bone, separate the meat from the bone to 1/2 the depth of the thickness of the slice, then go sideways into the meat. Or cut in sideways from the fatty end of a piece. Slice only about 1" long cut to get blade in, then fan out the blade to reach most of the meat, leaving a 1/2" uncut border around the edges.

    Stuff with favorite stuffing mix, I like to use:

    - mushrooms
    - croutons
    - bell-peppers
    - ginger
    - garlic
    - chives
    - cilantro

    The bread-crumbs serve to absorb the drippings when roasting. Grind/chop everything together and stuff into pork-chop. Seal up the original cut on the edge with some egg-whites and you're set to go!

  21. #21
    Non Tribuo Anus Rodentum and off to the next adventure (RIP) Stacey's Avatar
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    My favorite pork chop recipe is stoopid simple and makes melt in your mouth chops.

    preheat oven to 350

    Pack o' pork chops
    Bowl with Italian seasoned bread crumbs.
    run the chops through the bread crumbs
    place on your broiler pan (tin foil on the bottom tray helps heaps w/ clean-up)
    Bake for 20 min close to the top of the oven, turn, bake another 20 min.
    serve
    enjoy

    I usally use thicker boneless chops for thinner chops or bone in you might want to adjust your time a bit.

  22. #22
    By-Tor...or the Snow Dog? hi565's Avatar
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    This is even better

    The recipe for the best PB&J

    -Take two slices of your desired bread (Soft, got to ahve a soft bread, If I really wanted to splurge I will get potatoe bread. That stuff is beyond amazing, but any wheat works)
    -Take one half and put a good amount of peanut butter. By peanut butter I mean the real stuff, what realyl good is the freshly honey roasted peanut butter at wholefoods, but something that is real.
    - take second slice and put on jelly, dont be bashful. But its not reccomended to put too much on. (Now types of jelly. I HATE GRAPE. But I absolutely heart Polaner(company) strawberry. But recently I have been trying out black berry, good slighty expensive, or rasberrie again made by polaner. but I usually stick with strawberry)
    -put two slices together and enjoy!

    Variations on this classin are: But bananna on one side instead of jelly
    add honey with the peanut butter and bananna
    add chocolate chips to the above
    cut out honey and add bananna and choc chips
    etc.

    check out rachel ray, lots of quick things and most are relatively cheap and easy. If you want certain recipes from her cook book I am willing to scan some and send them to you through email.

    MMMMM Pb&J!
    ----------------------------------------------------------

  23. #23
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    No PB&J! The kids love to eat that stuff, and I just can't stand it. I barely can stomach making that sandwich.

    Dinner was a complete success! The kids even came back for seconds! Everyone was quietly eating and just chomping and chewing and enjoying. Thanks all! I knew if I asked here, I'd get good recipes.

    Well, feel free to keep on adding different recipes. If anyone knows how to cook Italian sausages well, I'd love to get some ideas on what to do with them. I just find them so filling that I'd prefer doing something with them and just making a few than making them whole and serving them as a meat dish.

    Thanks everyone!

    Koffee

  24. #24
    Guest
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    Quote Originally Posted by lotek
    Koffee here's a good one.

    4 center cut pork chops
    1/2 cup flour
    1 cup Progresso Bread crumbs
    1 egg
    oven proof skillet
    Vegetable oil to lightly cover oil
    rinse pork chops and pat dry
    dredge pork chops in flour.
    dip in beaten egg
    dredge in bread crumbs

    Fry in vegetable oil both sides until
    brown.
    Place skillet in 350 degree oven for 20
    to 30 minutes or until done.

    variations:
    bake pork chops on wire rack, eliminate frying.
    substitute chopped pistachio nuts for
    bread crumbs
    Funny thing, we have the Progresso bread crumbs and no one likes them. I've done that recipe, and it just didn't work.

    Koffee

  25. #25
    By-Tor...or the Snow Dog? hi565's Avatar
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    Quote Originally Posted by koffee brown
    No PB&J! The kids love to eat that stuff, and I just can't stand it. I barely can stomach making that sandwich.

    Dinner was a complete success! The kids even came back for seconds! Everyone was quietly eating and just chomping and chewing and enjoying. Thanks all! I knew if I asked here, I'd get good recipes.

    Well, feel free to keep on adding different recipes. If anyone knows how to cook Italian sausages well, I'd love to get some ideas on what to do with them. I just find them so filling that I'd prefer doing something with them and just making a few than making them whole and serving them as a meat dish.

    Thanks everyone!

    Koffee
    Well One way to do it is to par boil the sausages, then grill em.

    A good ragu always works, perfect way to get your protein ad carbs too. Nice way to use up sausage or any meat. You can throw in the veggies that you want too.
    ----------------------------------------------------------

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