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Hello Lovely Girls, since I am Kathi every day, over time I have become a " useful house wife " according to my wife. Our home is very organized and clean. The kitchen is my favorite. I will design, plan, and cook our meals most nights. Last night we had Mughlai Chicken ( Taylor Swifts fav ). The reason I am posting is that I feel we girls could share some of our favorite cooking ideas, recipes on this site, say in the " Social " tab or something. I would love to share ideas and what I have learned.
Any thoughts? Luv Kathi
My signature dish—Chilli (Sheldon Cooper says it's not chilli if it has beans in it, but he's a TV character so he can naff off, I'll do it how I want it).
1 x Onion
Minced beef (or Quorn (if you're a veggie), or lamb, or, well, anything really, but beef is best)
Chopped tinned tomatoes
Tomato puree
Tomato ketchup
Mild chilli powder (for taste)
Hot chilli powder (for spicy heat)
Worcester sauce (or whatever it might be called in the US, if available at all)
Red kidney beans
Pinch of salt
Balsamic vinegar
Brown sugar
Those last two are crucial!
Fry the onions until soft, fry the beef until not red on the outside, then add everything else in the any quantity (experience will tell you what's best) and whenever you feel like it. Simmer until you want it (20 minutes, 2 hours, whatever). Serve with boiled rice and mango chutney.
Preparation time: About 10 minutes.
Cooking time, as above.
Job done.
Keep extra in the fridge for up to three days. IMO it tastes even better reheated.
Becca
So girls, whats for dinner tonight.
Cowgirl Carnitas
Ingredients
- 2 tablespoons ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon coarse ground pepper
- 1 tablespoon sea salt
- 2 tablespoons ground mustard
- 1 tablespoon onion powder / subing with nothing
- 1 tablespoon garlic powder / subing with nothing
- 1 tablespoon smoked paprika
- 2 tablespoons crushed dried ancho chili
- 2 tablespoons orange zest
- 6 to 7 pound pork butt or pork shoulder
- The juice of 2 navel oranges
- The juice of 1 lime
- About 4 tablespoons cooking oil
- Tortillas shredded cheese, sliced avocados for serving
Instructions
-
In a small bowl, combine the seasonings and orange zest.
-
Pat the pork dry with a paper towel. Generously rub the seasoning mix all over the pork to coat. Cover and set in the fridge for 6 hours or overnight. I usually like 12 hours so the rub marinades through out. Remove the pork from the fridge about 30 minutes before cooking.
-
Heat the oven to 250 degrees F and cook 4 hours, until the internal temperature is about 150 to 160 degrees F.
-
Remove the pork from the oven and place on a double layer of heavy tin foil. Bend the ends of the foil up to create a boat around the pork.
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In a small bowl, combine the juices of the lime and orange. Pour the juice over the pork and wrap foil to seal completely.
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Place the wrapped pork back in the oven and cook for about 1 ½ to 2 hours or until the internal temp is about 190 degrees Remove the pork from the oven and let rest to cool slightly enough to handle.
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Unwrap the pork, with the juice, and place on a large pan with sidewalls. With a set of forks, shred the pork, mixing it in with the juices.
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Heat a large cast iron skillet with 2 tablespoons of the oil over medum-high heat. Place about half the shredded pork in the skillet and cook until the pieces have crisped up slightly, about 8 to 10 minutes. Repeat with the remaining oil and pork.
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Serve in tortillas topped with cheese and avocados, if desired.
The time is well worth the wait I will a smoker in the summer Luvs Kathi
I’m from the Great Lakes but tonight I’m going to try my first attempt at an home made New Orleans gumbo wish me luck never made this
What a wonderful topic. The recipes that were posted sound delish. My wife and I share household duties. I do enjoy cooking and baking. I have learned to make my own pasta and use it to make ravioli. I love my crock pot for stews, corned beef, pot roast and soups, just put the ingredients in and let it simmer all day - the house smells good while its simmering away. Baking pies and bread is also fun. Bon Apetit.
XOXO
Suzanne