[quote="Lady_Kikyo, post:1, topic:184439"]
I'm getting married in 2 weeks and was hoping for some help. Do any of you have a recipe(s) that have earned you big points at home with your husband? My fiance's a "meat-and-potatoes" kind of guy, (takes a sick liking to salt gag), and has a sweet tooth. Anything you have to offer would be much appreciated. Thank you.
To any men who happen to read this...would you get the recipe(s) you love from your wives and post them please?
(prayers are even more appreciated...I'm a little nervous about...you know...the whole, uh, beginning:blushing:)
Prayers for you on your upcoming wedding.:flowers:
:signofcross:Bless us oh Lord (...and these Thy gifts...) One tip: remember to say meal prayers together!
Another tip: As far as most "meat and potato" people, keep the main course and side dishes simple. That's the kind of thing that makes usually pleases them most. Save the fussy recipes for desserts. (It's hard to go too wrong when combining butter, sugar, vanilla into most anything dessert-like. Even if it flops, most desserts are still edible and enjoyable.:)) Find out what meat they prefer, what cuts of meat they like best, how they like their meat (rare, medium, well-done?) and then figure out how to cook it. Practice makes perfect, and for the meat& potato types you can practice a lot with what might look like the same thing over and over and over again. Learn how to make gravy, either from a gravy mix or meat drippings.
Here's a very easy recipe for Crock Pot Roast that my husband and family love:
Beef Chuck Roast
Lipton Onion Soup Mix (dry)
1/2 cup water
*Place chuck roast in the Crock Pot. Cook on low all day. (Or on high half a day.) *
The meat will usually fall apart when served.
Juices left in the crock pot make great gravy. Stir in a small amount of the juice or water into flour to get the lumps out. Cook on stove top with the rest of the meat juices unitl thick. (check a cook book for the liquid to flour content for gravy, usually about a 2 tablespoons flour to 1 cup liquid ratio.)
Serve with baked potatoes. Or mashed potatoes. Or boiled potatoes. Or even noodles. Or tortillas for shredded beef tacos--our favorite way to use the left-overs, (if there are any left-overs.) Serve with a salad and bread, and the meal is complete. I often add carrots, potatoes, celery and other vegetables when cooking this--that changes the amount of juice for gravy.) I often add other spices and herbs, but it doesn't really need them.
I love cooking with herbs, but when you're trying to learn the basics and figure out what you and your new husband likes, keep it really simple and only use a few ingredients. You can get more experimental with your cooking once you have the basics down. Over time you can learn what spices, herbs and flavors go well together. Some don't mix well at all, so by keeping it simple and trying one or two new things you're less likely to end up with something neither of you enjoy.