a

Aticineto's Profile

Title Last Reply

questions on marinating and barbecuing chicken

Thanks for the tips. Tonight I am making hamburgers on the bbq. They are preformed patties (in the furture I will get ground beef and make my own patties), what can I add to them to spice them a little? I think thinking of maybe a little garlic powder or onion powder, black pepper. Someone had suggested mixing a little onion soup mix with water and using that. If i go that route, I gues I would add that as the burgers are cooking, so as not to put wet patties on the grill?

Jun 02, 2012
Aticineto in Home Cooking

questions on marinating and barbecuing chicken

Hi all,

I have recently been learning to cook, and tomorrow I plan on tackling barbecued chiken. I do have a couple of quesitons I can't seem to find the answers to:

I will be marinating the chicken in one of those Lawlawrys 30 minute marinades (tuscan sun dried tomato). After I marinate the chicken and remove it from the bag, do I pat it dry with paper towels to wipe off the excess marinate (I'm pretty sure i read that somewhere, but of course, I can't find it now - LOL).

After I dry it, is that when i let it sit out at room temperatrue before putting it on the grill?

Can someone walk me through all this?

Thanks,

Al

Jun 02, 2012
Aticineto in Home Cooking

chicken breasts stuffed wiht sinach and feta - would a provolone or asiago work as well?

Hi all,

Making chicken breasts stuffed with spinach and feta cheese on Sunday, and I was thinking - feta is good, but how would asiago or provolone cheese be? Would they go as well, or shuld I stick to the feta?

thanks,

Al

Mar 22, 2012
Aticineto in Home Cooking

too salty pork tenderloin

Yep, I think it had a salt solution. I will definitely soak the one I froze.in water before cooking

Mar 19, 2012
Aticineto in Home Cooking

too salty pork tenderloin

Ah - thanks for the advice. When I cook the other tenderloin, I will omit the salt. I am loving learning to cook - experimenting like this reminds me of experimenting with my chemistry set while in school - LOL.

Mar 19, 2012
Aticineto in Home Cooking

too salty pork tenderloin

I didn't brine it. I marinaded it overnight with the following marinade:

1/4 cup olive
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

I baked in the oven (at 425 degrees F) for 30 minutes or so.

It was a one pound pork tenderloin. Very tender and tasty, but a bit too salty.

Mar 19, 2012
Aticineto in Home Cooking

too salty pork tenderloin

Hi all,

Made my pork tenderloin for dinner and it was pretty good, though on the salty side. I Googled "salty pork tenderloin" and read that a lot of places add a salt solution. I froze the other tenderloin that came in the package, but when I make it, is there any way to cut down on the salt, maybe rinsing it or something?

Thanks,

Al

Mar 19, 2012
Aticineto in Home Cooking

pork tenderloin quesitons

there were two in the bag/pouch. I made my marinate, and I will freze the second tenderloin. Taking off that silver skin ias a PAIN - LOL. thanks for the advice all!

Mar 18, 2012
Aticineto in Home Cooking

pork tenderloin quesitons

yep, I bought the pre packaged one. It looks like thee is only one "tube" in there - unless it comes rolled up?

If there are two, I can freeze one for later use?

Mar 18, 2012
Aticineto in Home Cooking

pork tenderloin quesitons

thanks, If I cook the whole thing, should I up the marinade - the above mixture is for 3/4 pound, hthe one I bought is 2.75 pound.

Mar 18, 2012
Aticineto in Home Cooking

pork tenderloin quesitons

Hi all,

I bought a pork tenderloin to make tomorrow night. It is almost three pounds, and the recipe I have calls for 1 pound.

Can I cut it into three pound pieces, keep one piece, and freeze the other two?

When i cut it, do I cut length-wise, or cut three equal "cubes"

thanks!

Al

By the way - here is the recipe I am using, to give an idea of what I am doing:

1/4 cup olive or vegetable oil
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3/4 pound) pork tenderloin
2 medium red potatoes, cut into chunks
Directions
1. In a bowl, combine the oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinades. Place meat and potatoes in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a meat thermometer inserted in the pork reads 160 degrees F. Let stand for 5 minutes before slicing.

Mar 18, 2012
Aticineto in Home Cooking

opinion on chicken breasts recipe

Hi all,

Planning on making this tomorrow, and I need a little advice.

Ingredients

2 teaspoons crushed garlic

1/4 cup olive oil

1/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

I will use 8 chicken breast halves to have enough for leftovers a night during the week - so I guess I woud double everything (4 tsl crushed garlic, 1/2 c olive oil, 1/2 c bread crumbs, 1/2 cup cheese)?

Would I use extra virgin olive oil?

On the recipe site, reading the reviews, some people said the chicken got a little dry, (most) others said it was fine. Should I marinate the chicken in the olive oil and garlic for a while before dipping into the crumb/cheese mixture? If so, would it be in a zip lock bag in the fridge, or in a covered bowl/dish?

Someone suggested substituting Romano cheese for the Pamr. for a more distinct flavor.

I will use Italian seasoned bread crumbs, should i add anything else to the crumb/cheese mix (some suggested garlic or onion powder, salt, pepper, etc).

Thanks!

Al

Mar 17, 2012
Aticineto in Home Cooking

corned beef and cabbage recipe help

Yep, I made them and filled them the night before. Thanks!

I like the idea of the pickle juice!

Yep, definitely will pick up a loaf of rye bread and mustard to go with it.

Thanks, I love my new hobby!

Mar 15, 2012
Aticineto in Home Cooking

suggestions for baked (or broiled) chicken breasts (skinless and boneless)

Hi all,

I will be making chicken breast for dinner on Sunday and would like a few (easy) suggestion, maybe a good marinade or rub to use.

Thanks,

Al

Mar 15, 2012
Aticineto in Home Cooking

corned beef and cabbage recipe help

Hi all,

I will be making corned beef and cabbage for the first time on Satruday, and will be using the recipe below:

Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Directions
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

A few people suggestion the follwoing changes:

add a can of beer to the water

add one onion, 4 or 5 cloves of garlic, slightly mashed, a few peppercorns (I've gotten suggestion up to 10) while simmering.

Take the conred beef out of the pot when tender, and wrap in silver foil, and then cook the cabbage, carrots, and (quartered) potatoes.

Just wanted to see how this sounds to everyone. I am brand new to cooking and really want it to come out well.

By the way, for those who may remember my question last week aboutthe deviled egg recipe for my company potluck, they came out great (I was very happy!).

Thanks,

Al

Mar 15, 2012
Aticineto in Home Cooking

questions about corned beef and cabbage recipe for slow cooker

thanks folks. Is a 5 quart crock pot big enough?

Mar 11, 2012
Aticineto in Home Cooking

questions about corned beef and cabbage recipe for slow cooker

Hi all,

I am making corned beef and cabbage in a slow cooker next weekend. I've never used a slow cooker before, so I have a couple of quesitons. Here's the recipe:

Ingredients

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

4 cups water

1 (4 pound) corned beef brisket with spice packet

6 ounces beer

1/2 head cabbage, coarsely chopped

Directions

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

***

My sister has an extra slow cooker that is 5 quarts. Is that big enough?

On the recipe site (allrecipes.com), I like reading the reviews, and people rated it very good, some made minor additions - like beef broth instead of the water, added onion and garlic powder, etc. Since I am brand new to cooking, should i do any of that, or just follow the recipe exactly?

Also, some people cooked it on low instead of high. is that better?

Thanks!

Al

Mar 11, 2012
Aticineto in Home Cooking

question about deviled egg recipe

Hi all,

I am attempting an apetizer for our office potluck next week. I am band new to cooking, and wanted to bring in something home made instead of my usual peperoni, cheese and crackers.

I found this recipe for deviled eggs and it sounds easy enough.

1 question - do they sell cheddar cheese alreadty shredded? If not, how do I shred it? Do I get a piece of cracker barrell for example and use a cheese grater? I am totally new to this.

Also, would it be okay to make it the night before? I leave for work at 6 AM and wouldn't have time to do it in hte morning.

Thanks in advance!

Al

Ingredients
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops
Instructions
Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors

Mar 07, 2012
Aticineto in Home Cooking

new to cooking

I will definitely be looking around at different recipes, trying different things, etc. I would love a cooking class, but would have to look for one that accomodates visually impaired people (I am legally blind, so I amy be better off having a family member or friend show my things one on one).

I definitely want to learn to use a slow cooker as well, espeically for something like chili.

Mar 07, 2012
Aticineto in Home Cooking

new to cooking

thanks for all the great replies/suggestions. I am really looking forward to getting started. I will definitely be posting here with questions and all.

Mar 06, 2012
Aticineto in Home Cooking

new to cooking

Hi all,

This summer I am determined to learn to cook, and I'm not sure where to start. I've been looking at different recipes (chicken, protk, beef, etc), and many sound easy enough, but I want to start with the basics. For example, one hamburger recipe uses cooked bacon, so I guess cooking bacon should be one of the first things I learn to cook.. Another recipe called for browning some ground beef, so that is probably something I should learn first as well. definitely want to learn to make potato soup, and one recipe calls for cooked ham, so that's another thing for my "larn first" list.

What are other things I should learn to make first that I may need to use in other recipes.

Thanks!

Al

Mar 06, 2012
Aticineto in Home Cooking