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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.HeLp! I aM iN HeLL's KiTcHeN!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(HeLp! I aM iN HeLL's KiTcHeN!?),it will help you,my kids.

Okay, I can cook breakfast and lunch, and bake desserts like there is no tomorrow. BUT I can't prepare a decent dinner to save my life!

I always seem to overcook meat, and it dries out, and it is just awful! I just want to cry, and scream, and break everything in the kitchen when I'm trying to cook dinner.

I think maybe it's because I'm paranoid about not cooking the meat enough, and causing someone to get food poisoning or e-coli or some crap like that.

Sooo please, PLEASE help me find a book, website, or anything that can help me to cook some tasty, and most important of all... EDIBLE ribs, chops, and drumsticks for my hubby.

Thanks a million (in advance)!

Answers:
foodnetwork.com, recipes.com, epicurious.com

Other Answers:
Maybe you need to get help. It seems you get frustrated way too easily. Just tell yourself, "I will cook a great dinner tonight. I will cook the meat perfectly, and everyone will love it." Then, you will.
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Source(s):
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marinate 200 gram Beef slices or 200 gram pork chops in oriental soy sauce and small lime juice. 2 Tbsp soy sauce in 1 Tbsp lime juice. for 30 min.

Fry some potato wedges. set aside and drain in paper towels.

in non-stick frying pan, heat 2 tbsp olive oil. pan fry meat on both side under low-medium fire until water evaporates. Add sliced yellow onion. add 1/4 cup water and let it boil. dissolve 1 tsp cornstarch in 3 Tbsp water and put the mixture in.

When it thickens, put on a serving dish topped with potato wedges...

Hope you enjoy and reaches you in time! Appreciate the feedback!
I find this site very useful, I use it all the time. www.allrecipes.com
Any kind of recipe you need and its there .. you can even have an online recipe box to save the ones you enjoy. I hope this helps you and your dinner troubles.
Roasting: Season meat with salt and pepper, if desired. Insert meat thermometer so that tip reaches the center of the largest muscle. (Tip should not rest in fat or on bone.)

Place roast fat side up, on rack in an open roasting pan. Meat will brown as it roasts. Do not cover, do not add water, do not baste. Roast in slow oven (325') until done. See oven chart or recipes for roasting time.

Broiling: Preheat broiler or not, according to directions for your range. Place the meat on rack of broiler pan. For thin steaks, place near heat; not so close for thicker ones. See range booklet for specific directions.

Broil top side till nicely browned. Season with salt and pepper. Turn; broil second side till brown and meat is done the way you like it. (One turning is all it takes.) Season; serve at once.

Broiling time depends on thickness of meat and the degree of doneness you like. See broiling chart or recipes.


Pan-broiling: Preheat heavy skillet or a griddle. Do not add fat or water. Brown meat quickly on both sides. Reduce heat. Finish cooking. (Do not cover.) Turn occasionally to cook evenly. Do not overcook. Pour off fat as it accumulates in pan. Season.

Pan-frying. Use a heavy skillet. Brown meat on both sides in a small amount of fat. Season. Reduce heat and cook uncovered till meat is done. Turn occasionally.

This method is often used for thin beef steaks, veal steaks, chops, and liver.

Braising: Roll meat in flour, if desired. Brown slowly on all sides in hot oil. Pour off excess fat. Season. Add a very small amount of water, if necessary. (Tomato juice or bouillon may be used to add additional flavor.) Cover. Finish cooking at simmering temperature on range top or in slow oven.

Cooking in liquid: (Large cuts) Cover meat with water or other liquid. Add seasonings (unless meat is already seasoned). Cover and simmer (don't boil) until meat is tender.


Stewing. Cut meat in uniform pieces, usually 1- to 2-inch cubes. For brown stew, roll in flour and brown slowly in small amount of hot oil. Season. Add hot liquid to just cover meat. Cover pan tightly. Cook at simmering temperature (185') till meat is tender. Add vegetables long enough before meat is tender that they will be done, but not over- cooked. Remove meat and vegetables when done. Thicken hot liquid for gravy.

Soup making: Follow directions for stewing, but add large amounts of cold water. Cover and simmer 2 to 3 hours. Add vegetables, if desired, when soup is half done.

Rotisserie cooking: Follow general instructions for roasting or broiling. Use directions that come with equipment.

Pressure cooking: Follow directions for braising, stewing, or cooking in liquid. Use instructions that come with pressure pan.


Tasty'N'Tender Round Steak

Prep. Time: 1:30
Serves: 6-8

1/4 cup all-purpose flour
2 tsp. ground mustard seed
1 1/2 tsp. salt
1/4 tsp. black pepper
3 lbs. round steak - cut in serving-size pieces, trimmed of fat
1/4 cup butter OR shortening
2 cups beef broth
1 Tbls. Worcestershire sauce

-Combine flour, mustard, salt, and pepper on a plate.
-Coat meat in flour mixture; reserve left-over flour.
-In a large skillet, brown meat in melted butter; add broth and Worcestershire sauce to skillet; simmer, covered, over low heat for 1 1/4 hours.
-Stir remaining flour mixture into skillet and whisk until thickened.


Pork Chops with Maple Bacon and Cheese
Serves: 2
Prep. Time: 0:50

4 strips raw maple bacon
2 boneless center loin pork chops
2 slices Swiss, Provolone, OR Mozzarella cheese
salt and pepper - to sprinkle
2 tbls. olive oil
1/4 cup butter
1 Tbls. crushed garlic
salt and pepper - to taste
1 tsp. parsley flakes
1 cup frozen peas


-Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top.
-Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle.
-Sprinkle with salt and pepper.
-Coat a small baking dish with olive oil and lay chops on top.
-Bake in 375 degree oven for 30 minutes.
-Combine butter, garlic, salt and pepper, and parsley; melt in microwave.
-Remove chops from oven, pour peas into baking dish, pour butter mixture over all.
-Return to oven for 10 minutes.


Baby Back Ribs

3 lbs. pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke (see Notes below)
1/2 tsp. salt



-Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it.
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http://www.chefs.com/Recipes

http://www.topsecretrecipes.com/recipes.asp

http://busycooks.about.com

http://www.kraftfoods.com/kf

These should keep you busy for awhile -- LOTS of great recipes. Good luck and have faith in yourself - you can do it!!
When you are fixing, say a nice steak. Heat a skillet on high heat, add just a dash of olive oil. Sere both sides of the meat until it looks grilled! Take out and let stand for a good 5 min. before cutting. It will be the best juiciest meat you've ever fixed. Hope it works for you!
food net work
buy a meat thermometer you can learn the meat temp well done or medium well or medium rare
Try cooking in oven roasting bags or aluminum foil...no more dried out meat! I also advise that you get a meat thermometer, it may help you.

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http://www.alcoa.com/reynoldskitchens/en/recipes/recipe_search.asp


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http://www.alcoa.com/reynoldskitchens/en/recipes/recipe_search.asp

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2006 Recipe #2
http://www.alcoa.com/reynoldskitchens/en/recipes/recipe_search.asp
EASY POT ROAST, COLE SLAW AND JELLO:
Feeds 3-4

Pot roast:
3 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
2 celery stalks, diced
1 onion, diced
3 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/4
1 crushed garlic clove
2 tbsp flour

1 Reynold's slow cooker liner, optional
If using a large slow cooker, a liner makes cleaning up a snap!

If no slow cooker, use a large oven safe pot, add the can of cream mushroom soups, 1 additional can of water, the lipton dry soups, flour and mix the ingredients well with a wisk.

Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies.

If using a crock pot, Add water to barely cover the veggies (remember the water level may go up during cooking!).
Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender!

If using a oven safe pot, put in oven covered (with lid or foil) at 325 degrees. Cook for 3 hours. Check on roast. When pierced the juices should run clear. You can test it by slicing the middle. If not ready, cook uncovered for 30-45 more minutes.


MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1 bunch cilantro, finely diced
1large tomato diced
1 cabbage, sliced and diced
1 cup diced celery (or a whole bunch of celery)
1 brown onions, diced
1 fresh jalapenos, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 3 big spoonful of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

JELLO DESSERT
1 pkg large jello, same flavor
1 tub coolwhip
1 c fresh fruit

In a non metalic bowl, prepare the jello as on the package but use 1/2 cup less water per package.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 3-5 hours. Mix up the jello and add 1 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Put the mix in a glass, and top with more fresh fruit or coolwhip
Since you refer to Hell's Kitchen in the question, why not buy a Chef Ramsey cookbook?
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.

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