Hi everyone im a student in college at the university of
wisconsin-madison and i was wondering if anyone had any fun recipes for
me to cook. I wanted to make a good pasta and chicken dish that
wouldn't take too much time or cost too much money to make. Any ideas?

melissa wrote:
> Hi everyone im a student in college at the university of
> wisconsin-madison and i was wondering if anyone had any fun recipes for
> me to cook. I wanted to make a good pasta and chicken dish that
> wouldn't take too much time or cost too much money to make. Any ideas?
>
"fun"?? define fun?
What sort of equipment do you have to work with? How skilled are you?

Goomba38 wrote on 07 Oct 2006 in rec.food.cooking

> melissa wrote:
> > Hi everyone im a student in college at the university of
> > wisconsin-madison and i was wondering if anyone had any fun recipes for
> > me to cook. I wanted to make a good pasta and chicken dish that
> > wouldn't take too much time or cost too much money to make. Any ideas?
> >
> "fun"?? define fun?
> What sort of equipment do you have to work with? How skilled are you?
>

Are we talking fresh or dried pasta? In either case which styles of pasta?
Do you have ready access to squid ink? Do you have a pasta machine? Access
to a oven or stove? Or are we talking just sauces for Kraft Dinner?

You missunderstood , the poster wants US to offer ideas in cooking
ware
and fundamentals .

You know , like the chicken will be ruined if ya add tada and yada
and blah blah blah ...

You are supposed to assume they will aquire/borrow the cooking ware
once we advice on whats not hot ...

Like for example . Toaster ovens are NOT .
They are trash , they dont do what the advert says , or
they do it with great difficulty .
Try to toast in a toaster oven ! ha ha ha ha .....

Im working on a "dorm" oven . The 12" teflon skillet
is low cost , but the heater and the 'broiler" top are hard to
make . Hope some big corp fabs these for $60 .
Both heaters are instant on , so your control obeys your command .
And if ya had a computer on it , nothing would beat its "Automatic"
mode .
Punch pizza , and it starts both bake/broil . This preheats the oven
in 1/10 the time your big oven preheats !
Toss in the pizza and it shuts off the upper broil exactly 20 seconds
later to prevent top side burn . This heats the pizza faster than any
method ever !
Pizza now cooks and the lower heater drives the moisture to the top

You missunderstood , the poster wants US to offer ideas in cooking
ware
and fundamentals .

You know , like the chicken will be ruined if ya add tada and yada
and blah blah blah ...

You are supposed to assume they will aquire/borrow the cooking ware
once we advice on whats not hot ...

Like for example . Toaster ovens are NOT .
They are trash , they dont do what the advert says , or
they do it with great difficulty .
Try to toast in a toaster oven ! ha ha ha ha .....

Im working on a "dorm" oven . The 12" teflon skillet
is low cost , but the heater and the 'broiler" top are hard to
make . Hope some big corp fabs these for $60 .
Both heaters are instant on , so your control obeys your command .
And if ya had a computer on it , nothing would beat its "Automatic"
mode .
Punch pizza , and it starts both bake/broil . This preheats the oven
in 1/10 the time your big oven preheats !
Toss in the pizza and it shuts off the upper broil exactly 20 seconds
later to prevent top side burn . This heats the pizza faster than any
method ever !
Pizza now cooks and the lower heater drives the moisture to the top

On 7 Oct 2006 09:17:43 -0700, "melissa" > wrote:

>Hi everyone im a student in college at the university of
>wisconsin-madison and i was wondering if anyone had any fun recipes for
>me to cook. I wanted to make a good pasta and chicken dish that
>wouldn't take too much time or cost too much money to make. Any ideas?

For some reason, I don't ever make chicken and pasta dishes. I know.
Weird. Try Googling for recipes for:

Chicken Tetrazinni (I probably spelled it wrong)
Chicken Cacciatore
Chicken Fettuccini

To save money, simmer either a whole chicken or chicken thighs
(whichever is cheaper per pound) until the meat is tender, then remove
it from the bones. Also get rid of the skin, fat, cartilage, and
other ickies. The broth can be used in some of the recipes, or you
can just drink it.

Damsel in dis Dress wrote

> Chicken Tetrazinni (I probably spelled it wrong)

Tetrazzini.
--
Vilco
Think pink, drink rose'

On Sat, 7 Oct 2006 22:10:14 +0200, "Vilco" >
wrote:

>Damsel in dis Dress wrote
>
>> Chicken Tetrazinni (I probably spelled it wrong)
>
>Tetrazzini.

Thanks!

Carol

The skin is the best and flavorable part.



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On 7 Oct 2006 09:17:43 -0700, "melissa" > wrote:

>Hi everyone im a student in college at the university of
>wisconsin-madison and i was wondering if anyone had any fun recipes for
>me to cook. I wanted to make a good pasta and chicken dish that
>wouldn't take too much time or cost too much money to make. Any ideas?

BTW, does Dr. Cooper still teach history there?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

melissa wrote:
> Hi everyone im a student in college at the university of
> wisconsin-madison and i was wondering if anyone had any fun recipes
> for me to cook. I wanted to make a good pasta and chicken dish that
> wouldn't take too much time or cost too much money to make. Any ideas?

Hello! We need to know what your cooking facilities and equipment are
before offering any real advice. Do you live in an apartment or a dorm? Do
you have a stove or would you be cooking on a hot plate? What sort of pots
& pans and other kitchen equipment (such as a strainer for the pasta) do you
have available? It really doesn't take much, just a few basic kitchen
items.

Jill

On Oct 7, 9:17 am, "melissa" > wrote:
> Hi everyone im a student in college at the university of
> wisconsin-madison and i was wondering if anyone had any fun recipes for
> me to cook. I wanted to make a good pasta and chicken dish that
> wouldn't take too much time or cost too much money to make. Any ideas?

I don't usuallly respond to such vague inquiries but I don't see
anything cooking-related in all this kvetching about how the world is
going to an ungrammatical, uncapitalized, misspelled hell. So here's a
chicken dish, and three reasons to try it. First, it tastes quite
good. Second, you can make it the day before and it will be even
better the next day. Third, later learning the original version of the
recipe instead of this simplified one could get you more interested in
cooking. Oh, as to pasta -- serve this with boiled wide noodles like
fettucine.

It's a chicken stew in red wine, a simplified version of Coq au Vin.

Fry 4 strips of bacon and remove them to a paper towel.
Brown 2.5 - 3 lbs. of chicken thighs, or a large cut up chicken in the
bacon
fat. Remove.
Saute a large sliced onion in the same pan until just barely beginning
to
color. Add some sliced mushrooms and cook for a minute or two. Or add
canned mushrooms if that's all you have. Turn the heat down to a
medium low
setting.
Add back the chicken, season it with salt, pepper, and thyme. Crumble
the
bacon and add it.
Now pour in about a cup of beef stock/broth and about a cup of hearty
red
wine.
Cover and simmer very gently for about 40 minutes. Stir in a generous
amount of chopped parsley in the last five minutes.
If you make it well ahead, which is recommended, you can chill it in
the
fridge. This seems not only to blend the flavors but lets the fat come
to
the surface and congeal, making it easy to remove. Then just reheat it
on
the top of the stove. Be sure to check whether it needs more salt and
pepper.

"aem" > wrote

> On Oct 7, 9:17 am, "melissa" > wrote:
>> Hi everyone im a student in college at the university of
>> wisconsin-madison and i was wondering if anyone had any fun recipes for
>> me to cook. I wanted to make a good pasta and chicken dish that
>> wouldn't take too much time or cost too much money to make. Any ideas?
>
> I don't usuallly respond to such vague inquiries but I don't see
> anything cooking-related

Someone made suggestions, but I decided melissa wasn't serious
when she didn't respond to any queries about what type of
oven, stove, microwave, whatever she has available. I already
had trouble taking it seriously the way it was typed.

nancy

Nancy Young wrote:
>
> Someone made suggestions, but I decided melissa wasn't serious
> when she didn't respond to any queries about what type of
> oven, stove, microwave, whatever she has available. I already
> had trouble taking it seriously the way it was typed.

You're so 20th century. :-)

"Mark Thorson" > wrote

> Nancy Young wrote:
>>
>> Someone made suggestions, but I decided melissa wasn't serious
>> when she didn't respond to any queries about what type of
>> oven, stove, microwave, whatever she has available. I already
>> had trouble taking it seriously the way it was typed.
>
> You're so 20th century. :-)

I know! Get this ... ready? I don't even have a cell phone.

nancy

Nancy Young wrote:
>
> "Mark Thorson" > wrote
>
> > You're so 20th century. :-)
>
> I know! Get this ... ready? I don't even have a cell phone.

But do you have a dial telephone?

In article . com>,
"melissa" > wrote:

> Hi everyone im a student in college at the university of
> wisconsin-madison and i was wondering if anyone had any fun recipes for
> me to cook. I wanted to make a good pasta and chicken dish that
> wouldn't take too much time or cost too much money to make. Any ideas?

Chicken thighs are very inexpensive and flavorful. I like to take a
package of chicken thighs and make a simplified version of chicken
cachatory out of them.

Just rinse four good size chicken thighs under running water to clean
them. Then dry them on some paper towels. Take a hot non-stick pan and
add a capful or two of olive oil and spread the oil over the surface of
the pan. Then add the chicken thighs and cook them over medium heat for
about ten minutes per side until the skin is golden brown.

Sprinkle some garlic powder and fresh ground pepper over the chicken
thighs on both sides, pour enough tomato sauce over the thighs to cover
them, then cover the pan with a tight lid and cook for about ten minutes
over low heat. Flip the thighs over, spoon some of the sauce over the
chicken, and cover the pan again and cook gently for another ten minutes.

While you're doing this, boil up some of your favorite pasta or just
make some plain white steamed rice. Serve the chicken over the rice or
pasta with some of the sauce.

To make this a bit more satisfying, slice up some mushrooms, green
peppers, and onions, then saute them in the pan before you add the
chicken. Just saute the vegies for a minute or two in some olive oil,
then set them aside until the last ten minutes of time and cook them in
with the chicken and tomato sauce.

This works great and it goes well with a green salad, plus you get
enough food for at least two meals.