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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?

So far I've gathered the following for my Waldorf salad: 1/2 cup chopped, slightly toasted walnuts 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Salt Pepper...

Oh, and I've heard of people using club soda if they want a "lighter and fluffier" egg dish. Have you heard of that? I'd like to use skim milk or a whey protein shake if possible....but I'm listening to any suggestions that ya'll may have :turned:

n00b chef back in the house!! The problem: how to make scrambled eggs I watched a video on expertvillage.com on how to make scrambled eggs but I'm unsure of what cream to use. [To see the video click here] To verify my findings I did a search and saw this post: What type of cream am I...

I've seen that one here at the AAFES Base Exchange (BX) and it looked really cool. I like how the pots were stackable to save space when storing it.

Good stuff. Thanks!!:w00t2:

When I come back to Houston I may need your help then. I chopped up my first shallot yesterday, and it took me nearly 2 hours. Part of it was because I'm unfamiliar with the techniques on how to chop up food quickly with a knife, and the other was because my eyes and nose couldn't take it for...

Is it safe to assume that 1 medium onion = ~0.75lb? If so then how many cups of chopped onion should I expect to get? I'm asking because I wanted to take a short cut and get the prepackaged McCormick chopped onion bottle, but I only bought a single 3oz container :dry:

Sounds better than ham! Off to the grocery store~!!!

I like thrifty...especially since I don't know how long something like this will last me. Unfortunately they don't have the Rival brand here so I'll have to stick with what I got so far. If I can stay consistent and cook for at least a year then I would say I got my money's worth. :chef:

What do you all think of the Sanyo ECJ-HC55H? I can't post a link because I don't have 20 posts yet, but hopefully someone can give me an opinion on it. They have it here at the BX for $99. I'm just worried about the separate pots that come with it. How do I make sure the surface retains its...