lots of ideas actually any particular taste you dont like?

Yakisoba (japanese buckwheat noodles)
uses soy sauce sezchuan sp? chili paste garlic onions Vegetables (optional in my book) fairly easy
Cordon bleu
garlic butter lemon and white wine and a bit of flour sauteed of course

buffalo style

any number of store bought marinades such as Carribean **** and sesame teriyaki
Ill leave some for the rest but all of these are very easy prep and cook (no idea if you are a chef cook or tyro when it comes to cookin so i give easy but tasty ones)
*snort* hehe got flagged for jyerk nice



Free the enslaved bottle caps of the world DRINK MORE BEER.!!!

Edited by - ssjgarretjax on 5/26/2004 5:59:06 AM

Nothing spicy in terms of heat , other wize I'm game for different flavers.

Get 8 large chicken thighs, skin on and with bone. (or thighs and drumsticks if you prefer but all thighs is usually better)

Get min. 2" deep baking pan large enough to lay out all the chicken in one layer.

Mix 1 cup soy sauce with 1 cup of either:

1) Apple juice, or
2) 1/2 cup Dry sherry diluted with 1/2 cup water plus 2 tablespoons of sugar.

Pour into pan and marinate the meat for at least 1 hour. Turn meat over half way through marination.

Extra seasonings that work well:

-Fresh grated ginger root. - About one node that is as big as your thumb.
-Garlic (optional and quantity to taste) minced.

After marination, allow meat to warm to room temperature.

Turn on broiler and lay chicken out on a rack skin side down first. Should be about 2+ inches below flames. Broil as required based on your broiler's heat , usually, until meat starts to turn slightly brown, then flip over to skin side up.
Keep broiling until skin gets slightly charred in places.

I can't give you times because I just do it by sight. I have a gas broiler and it is very hot.

Alternative: First put marinated chicken in microwave and run for 3 or less
minutes on high (depends on microwave). This will start the bone and internal
parts of the meat cooking. Then transfer to broiler to finish off. The microwave CAN sometimes make the inside meat tough/rubbery so be forewarned.

i have an good one for ya

Get 3 (depending on service size could be more than 3) bonless skinless breasts

place in a deep fry pan and add the following ingrediants

1 can cream of mushroom soup
1/4 cup of milk
let simmer for about 20 minutes or until chicken is a tender pink color in the middle.

for the next steps addat you liking so do the measurments to your taste)

a pinch of basil
some light garlic powder (or fresh chopped garlic)
and a little salt

let simmer a bit longer till chicken is cooked thouroghly at a temp at or above 165 degrees ferenheit...(anylower than this risks the chance of salmonella and other various germs and bacteria)

then just let stand with your favorite cheese melting on top and serve with an alfreado pasta or any from of pasta wit ha cream sauce or a light butter sauce

its great stuff my wife and kid eat it up

"To live is to die....but living is to die slowly..why waste time on trivial things just play as hard as you can"

I don't get it - what's wrong with raw chicken? Oh, now I got it - you forgot to thaw it, right?
Anyways, the best stuff is to put chicks ... erm, I meant chicken thingh on the grill (I propose coal instead of any electric stuff). Excellent with beer.

An idea came to my head and is now desperately searching for brain

Not to want to just blurt in with nowt - it would be kinda cool if this thread might just turn into a best dishes and how to cook em. Of course - my reason is simple. I eat Spag bol nearly every day. Minced beef (cheap), tin of tomatoes, tomato puree, 1 onion and cook. Tastes like crap, served with either:
Rice
potato
Pasta (Staple diet is this)

As you can imagine, my diet is terrible - mainly as I don't believe alll those "reciepe" sites etc - cause you need an hour to do stuff. I want to know who has quick, easy, cheap without a TON of ingredients recipes that taste GOOD!

Chicken aint a problem - i only ever roast it though - i am THAT bad at creativity in the kitchen. My last attempt at Chilli con carne was basically my bolognaise with chilli powder.

Any suggestions for ANY dish types (including fish) is welcome.

Appologies to Finalday for intruding on thread

pot noodles, sandwhiches, cornish pasties....

Moderator Chips said,

"I want to know who has quick, easy, cheap without a TON of ingredients recipes that taste GOOD!"

answer - me. You're just lacking imagination and motivation.

@Chips,

Most things that are to be cooked with "cheap" ingredients but taste good will have to be cooked longer, to make them taste better (especially tough meats).

Also, with meats, you really can't safely undercook things like chicken or pork so your request is, in one area at least, difficult to answer positively.

Can you manage a kind of set-it up and time-it type meal? There are some really simple pot roasts you could do and stewed chickens. And there is a great way to enhance the flavor of your roast chicken but it requires overnight preparation.

@ Chips

here's a quicky for ya....

get anyform of ground beef.....and brown it

add mashed potatoes....real or boxmade...
add a can or frozen peas and or mixed vegetables
Mix it all together i in a cassarole dish then add cheese to the top...preferably chedder or a chedder monterey jack blend....

either bake or nuke it till teh cheese melts...(if baking till a little brownish)

and serve it up..... you get all the groups there since all forms of mased potatoes get milk and stuff and the cheese...and for desert strawberries and cool whip in bowls (cut strawberries)...it take all of about 15 minutes to make and you get a main course and dessert



"To live is to die....but living is to die slowly..why waste time on trivial things just play as hard as you can"

@Chips.....

Found this.... is this about your speed?

Easy Skillet Chicken Cacciatore
Use your favorite spaghetti sauce in this easy chicken cacciatore recipe.

* 1 chicken, cut up, skin removed
* 2 tablespoons butter
* 1/2 cup chopped onions
* 1/2 teaspoon salt
* 1 jar (16 ounces) spaghetti sauce
* 1 cup water
* 3/4 cup sliced carrots
* 1 cup elbow macaroni or rotini
* 3 tablespoons chopped fresh parsley
* Parmesan cheese

In a 10-inch skillet, sauté chicken in butter until golden brown. Add onions and continue cooking for 5 minutes. Drain off excess fat; add salt, spaghetti sauce and water. Cover and simmer for 15 minutes. Add carrots and macaroni. Cover and simmer for 25 to 30 minutes longer, until carrots are tender and macaroni is done. Garnish with chopped parsley and Parmesan cheese.
Skillet chicken cacciatore recipe serves 4 to 6.

<Edit>

I make chicken cacciatore the old fashioned way and not this way but.... I have to admit that this recipe is not a bad way to skip through steps, simplify things and stuff. It won't taste exactly as the real deal but I'd dare say it would be close. If you have a little drinkable wine around the house, say a glass of it (6 to 8 oz), toss it in and it will improve it rather well. Color of wine does not matter as the spaghetti sauce will have taken that issue off the table.

Some explanations: Macaroni here is specifically the elbow shaped hollow pasta. And the reference to Parmesan cheese normally is understood in recipes like this to be the pre-grated comes in its own dispenser variety. I would hope that you would prefer the freshly grated variety but ... there's the issue of time and money for that.

Edited by - Indy11 on 5/26/2004 7:19:13 PM

<Edit2>

In a pinch you can just buy a can (same volume as a jar of the premade sauce) of tomato puree instead of a jarred and pricier pre-made sauce. You'll want to and some herbs and spices if you have any, like oregano, tarragon and basil. Go easy on the stuff though. About a tablespoon's worth at most of each + salt and pepper.

Edited by - Indy11 on 5/26/2004 8:12:09 PM

Indy, I may give your a try this coming weekend. By short version, i assume the additional work making the spaghetti sauce from scratch as well. And yes, fresh grated cheeses are better for taste, either parm or Romano. Yummmm! Can't wait.

It's always about food with you, isn't it Final? Well I had to say it, didn't I?

You could always make a Jumbalaya with chicken and Chorizo; mine is always bloody good .

I have two words for you:

Curry Chicken.