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Traditional German Sauerkraut

Photo by flickr user vlx

A perfect dish for summer. Great side for your Fourth of July party. Good as a side-dish, or on top of a grilled sausage.

Preparation

Drain sauerkraut, blanch in boiling water for 5 minutes, then drain again. Peel, core, and chop apples.
Saute onion in butter or oil, then add apples. Combine with sauerkraut, then add bay leaf, clove, salt and pepper to taste. Add white wine and simmer 1-2 hours, stirring occasionally.

After 1-2 hours, add grated potato and continue cooking until desired degree of dryness.

Serves 8 or more.

Ingredients

  • 2 Lbs. Sauerkraut (in a can or jar)
  • 2 Onions, chopped (white or yellow)
  • 2-3 Apples
  • 2 Tbsp. Butter or Oil
  • 1 Bay Leaf
  • 1 Clove or Juniper Berry
  • Salt and Pepper to taste
  • 2 Cups White Wine
  • 1 Potato, peeled and grated

Chili Squares

Photo by flickr user jackie_newgent

These tasty squares are great for a potluck or party. Just be sure to have napkins handy, as your guests will have greasy fingers.

Preparation

Saute onion and garlic in oil until onion is soft and translucent. Be careful not to burn the garlic. Remove from heat.

Beat eggs, then add remaining ingredients (including onions and garlic) in a large bowl. Pour into 8x8 baking dish. Optionally sprinkle top with cayenne pepper for a little extra kick.

Bake at 325 degrees for 25-30 minutes. Cool completely, then cut into squares.

Ingredients

  • 2-3 bunches green onion, chopped
  • 2-3 tsp. garlic, minced
  • 1 Tbsp. vegetable oil
  • 8 eggs
  • (2) 4 oz. cans diced green chilies, drained
  • (2) 2 1/4 oz. cans sliced olives, drained
  • 1/2 cup bread crumbs
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 dash tobasco (or other hot sauce)
  • 3 cups shredded Monterrey jack cheese
  • 2 Tbsp. Italian parsley
  • Cayenne pepper (optional)

Artichoke Fritta

Photo by flickr user shutterbean

This tasty appetizer is always a favorite. Be sure to have a stack of cocktail napkins handy, as these tasty squares will leave your fingers a bit greasy (tasty, but greasy).

Preparation

Drain 1 jar of artichokes, put marinade in fry pan. Sautee onion and garlic in the marinade until limp.
Drain other jar of artichokes, and chop all artichokes.
Beat eggs in a large bowl, then add all remaining ingredients, reserving a few breadcrumbs.
Pour mixture into a 7x11 greased baking dish. Sprinkle remaining breadcrumbs on top. (Optionally, sprinkle a light dusting of paprika on top for added color.)
Bake at 325 degrees for 30 minutes.
Cool completely then cut into squares.

Ingredients

  • 2 6-oz jars marinated artichoke hearts, chopped
  • 1/2 lb (2 cups) shredded sharp cheddar cheese
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 4 eggs
  • 1/4 cup dry bread crumbs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp oregano
  • 1/8 tsp Tabasco
  • 2 Tbsp minced Italian parsley

Winter Hot and Sweet Ribs

Photo by flickr user daydreamer576

These ribs are made in your oven, so no need to wait for nice weather. The sweetness plus just the right amount of spice makes for a perfect combination. While these ribs cook, your house will smell so good you'll be drooling by the time they're ready. The secret ingredient is baby food. Seriously. (Don't knock it 'til you try it.)

Preparation

Brown ribs quickly in hot oil. Mix remaining ingredients in a medium bowl. Put ribs in baking dish and cover well in sauce. Bake at 350 degrees for 1 hour.

Ingredients

  • 4 lb. lean pork ribs
  • 8 oz. strained peaches (baby food)
  • 1/3 cup ketchup
  • 1/3 cup vinegar
  • 1/2 cup brown sugar
  • 1 clove garlic
  • 2 Tbsp. soy sauce
  • 2 tsp. ginger
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 2 tsp. Tabasco sauce
  • 1 tsp. red pepper

Simple Clam Linguine

Photo by flickr user 47816654@N08

Clam linguine is one of those dishes that no two people make the same way. If it contains clams and linguine, it's clam linguine - the rest is up to you. This version is very simple and can be made when you're short on time.

Preparation

Add the onions and garlic to heated olive oil and cook until the onions start to soften.

Add mushrooms (sliced or chopped) and stir until soft. Add fresh cracked black pepper to taste. (I like a lot of pepper, but you may want to experiment.)

Add the reserved clam juice and (optional) white wine, plus a small pinch of red pepper flakes. Simmer until slightly reduced. Taste, and add salt and/or pepper as needed.

Once pasta is cooked (al dente, according to package directions), add the clams to the sauce and heat through. You don't want to cook them, just bring them up to temperature (about a minute or less). Pour over pasta and serve, topped with freshly grated Parmigiano Reggiano (Parmesan) Cheese.

Ingredients

  • 4 Tbsp olive oil
  • 3-4 cloves garlic, chopped
  • 2 cans chopped clams, juices reserved
  • 2 small yellow or white onions, chopped
  • 1 package mushrooms
  • Small pinch of crushed red pepper flakes
  • 1/4 cup dry white wine (optional)
  • Linguine, cooked al dente
  • Salt and pepper to taste
  • Freshly grated Parmigiano Reggiano (Parmesan) cheese, to top

Caesar Salad Dressing

Photo by flickr user

Nothing beats a good Caesar salad, and a good dressing is essential. There seems to be a trend towards "safer" Caesar salad dressings, leaving out the raw egg. This isn't one of those recipes. Use at your own risk (and enjoyment!)

Preparation

Blend/mix anchovies and egg yolk into a paste. Stir in garlic and lemon. Add Dijon and Worcestershire, beat with a fork. Add oil slowly, and whisk or blend until desired consistency.

Ingredients

  • 4-5 Tbsp extra virgin olive oil
  • 1 egg yolk
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • Juice of 1 lemon
  • 3 cloves garlic
  • 1 tin anchovies

Ramos Gin Fizz

Photo by flickr user sifu_renka

A Ramos Fizz is a variation on the traditional Gin Fizz, and is a staple at our annual family gathering. They're particularly good during breakfast or brunch, but can be enjoyed any time.

Preparation

Blend all ingredients (except club soda) well, until frothy. Add club soda at the end to give it fizz.

Serves 4-6 per batch.

Ingredients

  • 3 shots gin
  • 1 shot lemon juice (freshly squeezed)
  • 2 heaping spoons powdered sugar
  • 2 shots half & half
  • 3 egg whites
  • Cracked ice (fill blender just short of half full)
  • 3-4 shots club soda

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