Recent content by nekom

Yes I usually use a can or 2 of pasta sauce. Most of the recipes I've seen call for some combination of diced whole tomatos and tomato sauce or paste, but I've not really gotten into making my own tomato sauces yet, so for now I use pasta sauce. I like most of my food both sweet and spicy...

I usually make my stuffed peppers with rice, and I use uncooked rice. I've seen recipes calling for both uncooked and `cooked to package directions'. On top of that today I'll be using ground buffalo instead of ground beef, which is a bit of a leaner meat so I'm worried it will be even more...

My daughter actually just drank the formula cold. I don't think there's any real reason to warm it, other than the baby's preference.

Trying my first African recipe. Chicken stew with chickpeas, peanut butter, garlic and onion, seasoned with coriander and cumin. It sure looks good on paper, hopefully I don't screw it up! lol

I know it doesn't have to be EXACT of course, I just want to be somewhat close :) I figure a 3 lb roasting chicken minus the bones, gizzards, etc. would come close to 2 lbs. I guess I'll go with that. It's my first shot at an African dish, so I'm hoping it comes out nicely.

Got a recipe for African Chicken Stew that sounds delicious. It calls for a 3 lb roasting chicken, deboned and cut into bite sized pieces. All I have is chicken breast, which should work fine but how much to use? Is 2lbs a good guess or am I way off base?

I thought about lamb burgers too, might give that a try. I even thought about gyros but I don't have any cucumber or yogurt to make the sauce for that (tzatziki or however it's spelled). Only feeding two though, but of course reheats are always welcome as I have a microwave at work.

I took out a pound of lean ground lamb figuring I'd come up with something to make with it, and I thought why not tacos? Is a typical taco seasoning going to taste good with lamb? Anything I should do differently (just your basic quick taco here, nothing fancy), or should I just proceed as if...

A grill on the back porch is my solution :) Seriously if it's over 90 outside, there's no way I'm turning that oven on. And besides, who doesn't like grilling?

I'm thinking about making a second attempt at meatballs. Last time, I added too many spices I believe.

I love the local meat market here. Not only is the meat fresh (an actual butcher in the back cuts it up all day), but more often than not they actually beat the prices of the national chains in the area (Wal-Mart, Shop & Save, Giant Eagle, etc.), and a MUCH better product. I don't know how...

Yesterday evening, I made my first attempt at a meal. Salmon with dill sauce (sour cream, dill, celery seed), and I thought it turned out pretty good. But I was thinking that a cucumber flavor (kinda like the sauce you get on gyros) would go really great with dill and celery seed. Has...

My wife made slow-cooked ribs in barbeque sauce. It doesn't get much simpler than that, but man were they delicious!

So I'm good to go without browning, that's good to know. But I might be missing out on some extra flavor? What's the best way to brown beef/lamb? I've seen stew recipes for coating them in flour and cooking them in butter, shortening or oil.

I'm very new to the cooking world, so forgive me if this is a stupid question. My wife makes a great beef stew with a tomato-based sauce. When she puts it in a slow-cooker, she doesn't pre-cook the meat, it just cooks right in there. If I were to add lamb along with the beef, could I expect...