Almond Cream Coconut Flan
How Spinach and Artichoke Spread
Midnight Omelet for for Two
Fresh Tomato and Corn Summer Salad
Steamed Southern Corn Pudding
Maine Fisherman's Chowder
Hungarian Beef Goulash
Fresh Tropical Fruit Bread Pudding
Dark Chocolate Truffle Cake
Pepper Steak Burritos
Golden butter Corn Bread
Game Day Chili Cheese Dip
Italian Cheese and Broccoli Bake
Apparently, if I ever am in a place without an oven or a stove top, I can use the rice cooker.
Actually I knew this, because when I first moved to Tallahassee, it took me several days to have the gas turned on, and I did get innovative with the rice cooker.
However, in the near future I plan to look for some recipes online that involve rice.
We use our rice cooker for a lot of things, there is something to be said for throwing everything in a pot then walking away. The question is, why don't we use the crock pot, which serves a similar function?
ReplyDeleteHow weird is this, in the exact time that it took you to make this comment, I FINALLY looked up one of your old comments and added your blog to my RSS feed!
ReplyDeleteAnd yes, exactly...I don't have a crock pot, so want to aim for some stuff I can throw in before I leave for school, and come home to at night.
Many of these recipes only involve 15-20 minutes in the cooker...at which point, I am probably actually cooking anyway, instead of trying to avoid cooking!
I somehow don't trust food sitting in a pot for hours on end! (Craig is also extremely paranoid about foodborne illnesses).
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