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    You are in: Home / Cookbooks / Simple Basics
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    49 recipes in

    Simple Basics

    Recipes for simple things like how to roast a plain chicken, how to cook a hard boiled egg, etc.
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    I have been often asked how I cook steaks to get the perfect grill marks on the meat. My secret is my pan, it's a 'Jamie Oliver hard Anodised Shark's Tooth Grill' by Tefal. This recipe is simple but I have been getting many requests to post the recipe. I make it all the time for Hubby and Little Miss (DD)

    Recipe #293859

    After years of "wrecking the rice" I had given up hope of not ending up with scorched or gummy rice. While in the lunch line at a local hospital I remarked how perfect the rice they served was and my inability to prepare rice. The chef overhearing my remarks told me this method. He assured me it would be as perfect as the rice he was serving that day. He was correct as this method has never failed me. I have not tried it with regular long grain rice as Basmati is my favorite. You can adjust the amount of rice as desired...more or less. Just make certain the water level is no less than one inch above the rice level. This method would not work for wild or brown rice which require a longer cooking time.

    Recipe #254424

    This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.

    Recipe #47259

    If you the best-tasting and the most perfect rice that you will ever taste, then try this method, and you will have it, I promise. Tip: It must be Korean OR Japanese style white rice in order to achieve this quality, you can find it in any Asian section of your supermarket.

    Recipe #81997

    16 Reviews |  By PaulaG

    This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor.

    Recipe #137811

    13 Reviews |  By Terese

    The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour.

    Recipe #164926

    You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro!

    Recipe #137364

    I stole (and adapted) this recipe from applesforhealth.com, because they have stolen dozens of recipes from me and hundreds of recipes from Recipezaar! The original source of the recipe is the Art of Cooking for the Diabetic. Low sodium and low cholesterol, too!

    Recipe #22775

    This is my version on how to cook perfect rice....every grain will cooked to perfection...not one will stick together and you can make fried rice dishes right away with no problems!! Note: you will need a saucepan with clear glass lid...as there is to be no peeking! Can easily be doubled....cooking time a guesstimate.

    Recipe #204753

    I do about 12 breasts at a time and freeze for sandwiches or wraps or I use it for stirfry's.

    Recipe #36944

    Just a basic recipe for delicious, homemade whipped cream! Adjust the amount of powdered sugar for your taste.

    Recipe #207964

    Why cut up your own chickens? First, to save money. Whole chickens often run $1/lb less than chicken parts. Since most fryers run in the 4lb range you can save $4 for putting in less than 10 minutes work -- $24/hour is nothing to sneeze at. Second, you can cut to suit your family. As these directions show, I cut my breasts in thirds so that all the pieces are the same size (people my age and older will remember when KFC used to do that). That way you don't have small pieces drying out before the big ones are cooked through and you can serve white meat to a child who wants it without giving him/her more than he/she can manage to eat. And you get all the trimmings to use for chicken stock without having to buy backs, necks, and giblets separately -- why should the butcher get away with first charging you to cut the chickens up and then charging you more to get the parts they cut off? ;)

    Recipe #232601

    12 Reviews |  By dojemi

    I've been cooking hard boiled eggs like this for years. It really works. A TV chef recently suggested draining the water and shaking the boiled eggs in the pot in order to crack the shells, then submerge them in cold water to cool........makes for easier peeling.

    Recipe #173837

    3 Reviews |  By Bergy

    This is a method that I have used for years and my rice is perfect every time- I will call for Basmati rice (my favorite) in the recipe but any long grain white rice is fine. You can also cook brown rice with this method but it takes a little longer cooking time. I have posted this recipe for 1 person but you may just increase the rice and water for each person. If you use the chicken stock powder don't use a tsp for each person if say you are cooking rice for 6 don't go over 1 tbsp Pre soaking your rice removes some starch and allows it to cook faster. If you wish add some fresh chopped chives

    Recipe #222271

    30 Reviews |  By Bergy

    When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils

    Recipe #163724

    I'm posting this for myself but also to share with others who, like me, might have been intimidated by the lovely looking bags or packages of frozen crabs and lobsters. I found such a bag today, of king crab legs, that I couldn't resist buying because of the low sale price. Luckily for me, this was at my favorite fishmonger shop, Burhop's, in Glenview, IL, and they gave me a recipe card with super simple instructions for the best ways to reheat the frozen crabby delights. I followed the instructions for steaming and our crab legs were absolutely perfect! The amounts listed below in 'ingredients' are per person and I'll list the details in the directions area. The prep and cook times don't include the thawing time because that's subject to what sort of shell fish you're preparing.

    Recipe #219981

    This technique works great. From Mark Bittman's How To Cook Everything.

    Recipe #214396

    A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!

    Recipe #67166

    This is the best way I know to use up leftover baked potatoes from the previous evening's steak-fest. I've pretty much settled in on this recipe and it's served me well for about 30 years. My daughter always loved these for breakfast with some leftover hunks of re-heated grilled sirloin and a couple of over-medium eggs. And, this is a good, easy recipe for NEW CHEFS. Enjoy these for breakfast drenched in white gravy along with scrambled eggs.

    Recipe #216167

    I found a recipe similar to this online today, and had the best hours of laughing at the reviews. It became even funnier when I called my hubby and told him about it, he reminded me of my little sister's first official dinner cooked for her mother-In-law. (A great story I will included on my ME page later.) My DH made me see a need in having this posted for new cooks, as not everyone grows up with a good teacher from the start, with that in mind, here is my improved version.

    Recipe #157688

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