Recent content by NisAznMonk

I've got 10lb of red potatos and 3lbs of green beans. What the heck am I supposed to do with it? Oh yeah...my wife gave it to me as a "gift". She told me that I needed start learning the basics of cooking. Too bad she just left the state for work reasons so I'm home alone. Help? :lol:

I have a Sanyo ECJ-HC55H that I use to cook my rice and chicken every other night. Well it is supposed to come with 2 non-stick pots, but one of them seems to have rice stick all over it. Did I do something to make it loose its non-stick properties? Anything I can do before I cook rice to...

So I don't add any water right? The only liquid in the pot is the beef broth?

What does searing the meat mean?

I've got the following: one 1lb bag of red beans three 10.5 oz cans of beef broth white rice brown rice shoulder steak Tools: slow cooker George foreman grill stove What can I do with this stuff? It has to be simple, and I don't mind that it takes awhile (if I have to use the slow cooker).

How long can I keep warm cooked rice in a rice cooker?

Oh, and I have a George Foreman grill, a Sanyo slow-cooker, and a gas stove.

How do I marinate something? Just soak it in a container overnight? Any particular sauce that I should soak it in for my first experience?

I added some milk to mine, and they came out great! Now I have to go buy some bread and a toaster :lol:. I'll just eat it with my morning grits/oatmeal until then :clap:

I'm not sure what category shoulder steak falls under, but I apologize if I am putting it under the wrong section. Does anyone have a really simple and fast recipe that uses boneless shoulder steak? I've got some in the freezer, and I don't have a clue on how to use it.

what..no milk?

To make a "healthier" scrambled egg dish... should i use butter, margarine, or olive oil?

Is garlic salt the same as powdered garlic? I'm attempting to make a tuna salad sandwich later today :rofl: I've got the celery, but I'm not too confident that I can cut it down into really small pieces. Are there any tools besides the usual knife that you would suggest? :lol:

Yep. E-3 AF member here @ Kadena AB. I wish I had the money to go out and eat the exotic food, but I have to save my yennies until payday. I'll splurge MAYBE twice a month :cool:

For 2 eggs how much cream should I use? What if I decided to only cook scrambled egg whites? Would that require more eggs and cream?