Non-bird food..I've made recently..

[Mare]

I have many veg-heads in my life and found this recipe on Pinterest..it is AMAZING, vegan, G/F and so easy to make! It's made with quinoa, not rice, there is avocado, carrot, cucumber and greens..sushi roll
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If I left out the avocado, I bet my birds would love it! :)

[Mare]

Spicy, chicken pot stickers..these I made for me :). Although..Sassy kind of liked them, too!

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[Mare]

Anybody want to share what they like to cook?...come on.. :)

[Birdbabe]

Yum! I love food, I'm a chef by trade, I like to create, experiment, and just have fun. Those Nori rolls look fabulous!!

[Mare]

That's awesome you are a chef, Birdbabe! Do you enjoy it? I love to cook, I watch cooking channels and always thought if I had it to do over again..would go to culinary school.

My husband was visiting a bachelor friend of his, a while back, and was complaining, to him, about me watching a lot of cooking channel. His friend asks, "well, does she cook?", hubs says, "yes, she's a wonderful cook", friends says.."then what the f**k are you complaining about?!" Friend was making a PB&J at the time.. True story, Tim related it to me and has never complained since :)

Ok, so Birdbabe, what do you love to make..your favorite dish to make and eat?

[spiritbird]

Yup I will be right over. Do you have an extra bedroom? Love pot stickers but never thought of making them. Will you share your secret?

[PeachyDoll]

Oh Mare those look delicious and I think I spot some sambal oelek on the potstickers, I have a yummy potstickers dip.

1/4 cup soy
1/8 cup rice wine vinegar
splash of toasted sesame oil
1/4 tsp sambal oelek
minced ginger to taste and fresh slivered green onions

I make the Ming Tsai's veggie potstickers - so good


We needed a recipe thread!

[kendrafitz]

I am not a girl who likes to cook. But I am enjoying this thread. I may end up becoming inspired to make something. :) Everything looks/sounds so yummy!!

I do like to bake though. Went apple picking yesterday and made a pie last night. Yummy! :)

[spiritbird]

Please what issambal oelek ?

[PeachyDoll]

Dianne, it is a ground chili paste that comes in a plastic or glass jar. I always keep a jar in my fridge. It has the pulp and the seeds of the chilis. You can throw it in stir frys for some heat and sauces and dips.

[Zoo mom]

Tonight I am going to make chicken Dijon pot pie. You cook the chicken and veggies in the crock pot then thicken it pour it into a large baking dish (13 x 9) and cool. Cover it with a puff pastry crust and bake until crust is fully cooked. It is yummy.

Forgot to mention it has white wine and lots of Dijon mustard.

[PeachyDoll]

That sounds good zoomom. Do you make your own crust?

I make a salad dressing with dijon.

I will make Thai beef with basil for lunch. It is my favorite thing that I make. Thank you Allrecipes!

[Lady]

Oh having a recipe thread is a wonderful idea! I like to cook and often go to different sites for ideas.

I need to plan my meals or when I go food shopping I end up not having an ingredient and get frustrated. Sometimes I make it up by using what I have on hand. Sometimes I forget what recipe I bought a certain bottle of something for and have way to many bookmarks to figure it out.

Does anyone use an electric pressure cooker? I brought one because I enjoyed canning some years back but I don't get enough use out of it and would like to.

I also enjoy using a crockpot and own at least two of them.

Just last week I updated my toaster oven to a convection oven. Seems the only difference I see is that it can be used as a rotisserie, but it is taller and I can use two shelves as opposed to the single shelf in the toaster oven.

[Zoo mom]

That sounds good zoomom. Do you make your own crust?

I make a salad dressing with dijon.

I will make Thai beef with basil for lunch. It is my favorite thing that I make. Thank you Allrecipes!


No I buy a puff pastry crust. It is kind of like fillo.

[Birdbabe]

That's awesome you are a chef, Birdbabe! Do you enjoy it? I love to cook, I watch cooking channels and always thought if I had it to do over again..would go to culinary school.

My husband was visiting a bachelor friend of his, a while back, and was complaining, to him, about me watching a lot of cooking channel. His friend asks, "well, does she cook?", hubs says, "yes, she's a wonderful cook", friends says.."then what the f**k are you complaining about?!" Friend was making a PB&J at the time.. True story, Tim related it to me and has never complained since :)

Ok, so Birdbabe, what do you love to make..your favorite dish to make and eat?

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[Mare]

Whoohoo! Sounds like we have a recipe thread!! :). There is such a whole 'nother world out there that a lot of us enjoy or can enjoy, let's continue! :).

Birdbabe, I will refer to you and others for any advice or ideas I need, for sure!!

[Mare]

I find many of my recipes off of Pinterest, this one by Martha Stewart..caramel..killer caramel, I might add :)
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[Lady]

Yummm, just in time to dip the apples in that Kendra picked, if she has any left from baking pies~

[Mare]

I just pulled an apple pie from the oven, my son brought in some apples from a tree in his girlfriends yard. Kendra, I would love to see pics of your pies! Apple pie's my favorite :). Sadly, my son is taking it back for him and his girlfriend to enjoy :(

[kendrafitz]

Alice & Mare - I certainly do have enough apples...ended up with 40 plus pounds. We got carried away picking. More tgan happy to share!! I will take a pic of the next pie. The one from last night is almost gone. ;) I use my Grandma's recipe.

I hope your son and his girlfriend enjoy the pie Mare!

[spiritbird]

You all have such energy. Love all these ideas. When I was in the south for a business trip a few years ago I fell in love with two food items. It is common for southerners to put home made barbeque sauce and Cole slaw on hamburgers. It taste so good. I am picky about Cole slaw though. The other item is southern cooked chicken and dumplings. The dumplings are flat and delicious.

[Mare]

Tonight I am going to make chicken Dijon pot pie. You cook the chicken and veggies in the crock pot then thicken it pour it into a large baking dish (13 x 9) and cool. Cover it with a puff pastry crust and bake until crust is fully cooked. It is yummy.

Forgot to mention it has white wine and lots of Dijon mustard.

YUMMM.. This sounds Delish! I have a recipe for chicken thigh/Dijon/maple syrup and bake, no crust/recipe!

[PeachyDoll]

What about a pie crust recipe? Who has one to share

[Mare]

PeachyDoll, I have saved your potsticker dipping sauce recipe and will definitely try it! Mine is similar but I always just eyeball the measurements and I also add some brown sugar and sesame seeds.

I make an oil crust for my pies.

2 cups flour
1 1/2 tsp. salt
1/2 cup oil (I use canola)
5 Tblsp. cold water

Roll out between two sheets of wax paper. I put flour and salt in a bowl, mix. Pour 1/2 cup PLUS around 1/8 inch above line, of the oil. Add the cold water on top of the oil, DONT MIX. I also add an extra 1/2 Tblsp of water. Pour oil and cold water on top of flour and bring together. I add the little extra oil and water because it was always coming out too dry, this fixed it :)

I'd love to see other's recipes, too!

[Lady]

Gee, I don't really have a any recipes, other than the traditional holiday meals. I tend to rely on the spices I have on hand and the meat and veggies I purchase that week.

If I am looking for something new I go to the internet.

[PeachyDoll]

Tonight I made Johnsville's Italian sausage on the BBQ. Then I tented the sausage and let it rest for 10 minutes to redistribute the juices. While that was going I halved and sliced a white onion in some canola oil and sauteed a yellow, red and orange pepper all in one pan, I let the onion soften for about 5 minutes on medium and then added the peppers. I added chili powder and lime juice as it cooked down I added more water as needed so they wouldn't burn probably 25 minutes reducing/cooking. As that finished I sliced the sausage, I know it sounds so strange but we made Italian sausage wraps/soft tacos. Sprinkled with Frank's Red Hot sauce. Yummy. Hubby had seconds and everything was gone. I've also made the same thing with noodles, the carmelization of the onion and peppers brings out their sweetness and added a little water and chicken stock paste and scraping the brown bits off the pan makes a brown sauce. I'll add that over rigatoni and a chiffonade half a package of fresh basil right at the end.

[kendrafitz]

Yummy, love Sausage, Peppers and Onions! It's one of our favorites. I take out the peppers but everyone else loves them. We put it on a hoagie roll, but a wrap sounds really good!!

[Lady]

Sausage, peppers and onions are a great combo. I also enjoy it over rice :).

[PeachyDoll]

Oh Mare damn that Pitnerest! I'm happily pinning away detox water and fitness stuff then came across salted caramel cheesecake bars.

[Mare]

Oh Mare damn that Pitnerest! I'm happily pinning away detox water and fitness stuff then came across salted caramel cheesecake bars.


Seriously..dangerous site! :)

[PeachyDoll]

Rosie loves spicing things up in the kitchen!

3271


Homemade Balsamic Spicy Mustard dressing


2 Tbls spicy brown mustard (I use French's spicy brown in the squeeze bottle)
1 or 2 Tbls honey
1/2 cup of Extra Virgin Olive Oil
1/3 cup of Balsamic vinegar


Put this in a glass jar, tighten lid and shake vigorously, taste and adjust oil or vinegar to your taste. Add Salt and pepper for seasoning as desired. The mustard and honey thicken this dressing nicely.


Every Sunday I make 5 separate bottles of this to last the week (we eat a lot of salads), I hardly ever buy store bought dressing anymore. I'll try a new dressing if I'm curious but usually I make my own.

[spiritbird]

Yummy. You should open a store on Etsy and sell your delicious foods.

[PeachyDoll]

I've been watching Sharktank and one of the judges Kevin O'leary says you have to be crazy to go into the food or cosmetics business because the competition is brutal. I could see a food blog but not a shop or retail.

[Mare]

My two sons, ages 23 and 31, have my passion for cooking, my daughter is a good cook but it's not her favorite thing to do. When the boys are home they love to join me in the kitchen, which I love. The youngest, Wyatt, is the baker. I taught him how to make pies at a young age and he now makes a better crust than mine! When he was at four year college, he actually sold pies around holiday times to make extra money, awesome kid. Noah, our 31yr. old, is the adventurous chef. He will throw things together, things I would never dream of going together, and make them taste amazing!

The boys and I have talked about making pies this holiday season to sell to folks in businesses around town, just for a bit of cash but mostly for fun. If I thought I could get them both home at the same time for a few days in a row, it could work! :)

[PeachyDoll]

What kind of pies Mare? I've been watching the Diners, Drive-ins and Dives late at night. I've made a couple of recipes from that show. Hopefully it's not making me gain wait while I'm sleeping, I often find drool on my pillow! HA!

Some of the best meals are made from experimenting and being adventurous in the kitchen!

[Mare]

Apple is my favorite, after that..the usual holiday type pies, pecan, pumpkin and I'm not opposed to berry pies from frozen fruit.

Oh, I love triple D! I've never made anything from the show, though. I'm a recipe following kinda gal, for the first time I make anything, then I tweak it from there. My son, Noah, is total opposite, you might say he adds his own twist from the get go!

[PeachyDoll]

Chocolate chip and pecan cookies happening now!

[Lady]

Where????? :th_shocking:I have been all over looking for some of those cookies, even in the attic and can't find not even a crumb :(.

Oh I see you posted about them yesterday, no wonder I can't find any they are all probably gone now.

[Mare]

Chocolate chip and pecan cookies happening now!


YUMMM.. How'd they turn out?

I made Ming Tsai's veggie potstickers last week..amazing! The veg-heads loved them too :). I also used your dipping sauce recipe, Tim couldn't get enough of it!! Thanks for sharing that recipe :)

[spiritbird]

I have thought all the busy bird people would like to have fresh healthy bird chop delivered to their home a few days per week. Anyone want to start a bird chop business?

[Lady]

Darn, I got excited there for a minute Dianne and was going to ask you if you'll be posting pics of the different types of chops you're making. The delivery time gave it away....:(

[PeachyDoll]

YUMMM.. How'd they turn out?

I made Ming Tsai's veggie potstickers last week..amazing! The veg-heads loved them too :). I also used your dipping sauce recipe, Tim couldn't get enough of it!! Thanks for sharing that recipe :)

Good for you trying those potstickers, they are soooo yummy and that sauce! Got to make them soon.

My cookies turned out great,one was the size of a small frisee. lol

[Lady]

Okay, I have a question that I would like to have your opinion on as I've been searching this morning and haven't found a good answer as of yet.

Do you (or have you personally) think it is safe to freeze jar minced garlic?

Of course not in the glass jar, but repacked in smaller portions. I have recently been going through spices as well as other kept jars, envelopes and cans of food that I have in my pantry as well as my refrigerator. I noticed I do not incorporate as much fresh or jar garlic as I purchase which leads me to ask as I would like to not let the garlic I have expire.

[Mare]

Okay, I have a question that I would like to have your opinion on as I've been searching this morning and haven't found a good answer as of yet.

Do you (or have you personally) think it is safe to freeze jar minced garlic?

Of course not in the glass jar, but repacked in smaller portions. I have recently been going through spices as well as other kept jars, envelopes and cans of food that I have in my pantry as well as my refrigerator. I noticed I do not incorporate as much fresh or jar garlic as I purchase which leads me to ask as I would like to not let the garlic I have expire.


Are you talking dried garlic or fresh? I, personally, see no reason why you couldn't freeze dried/minced garlic. I wouldn't do it with fresh, though..I think it would turn to mush once thawed.

[spiritbird]

As for photos of bird chop I will try to remember. I make such a small amount each morning so its fresh.

Ok another item. I found this receipe for pumpkin spice coffee creamer and it seems to be one of the best. I am going to make it when my bottle is getting empty. I noticed in the commercial made pumpkin spice coffee creamer there is no pumpkin!

Homemade Pumpkin Coffee CreamerYield: 1 and 3/4 cups
Prep Time: 15 minutes
Total Time: 15 minutes

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Made with real pumpkin puree, not pumpkin flavoring.

Ingredients:

1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk1
2 Tablespoons (30g) pumpkin puree
2 Tablespoons (30ml) pure maple syrup
1/2 - 1 teaspoon pumpkin pie spice2
1 - 2 cinnamon sticks



Directions:

In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
Store leftovers in refrigerator for up to 1 week. Shake well before using.



Additional Notes:

For a dairy-free version, try coconut, cashew, or almond milk.
I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.

[PeachyDoll]

Yummy Dianne, I'm going to try this next week.

Lady I've never thought of freezing it but here's what I do. I do occasionally chop garlic by hand however I do have a handy dandy mini chopper (3 cup capacity) and what I do is buy elephant garlic and peel them and throw about 2 or 3 full heads and pulse it for 20 seconds then I place 1/3 cup of olive oil in a glass jar put in all the garlic and top it with olive oil (you want just enough to cover your garlic). The garlic stays fresh in the oil in the fridge for at least 1 month and if you do 2 -3 heads at a time it makes anywhere from 1/2 -3/4 cups of chopped garlic (depending on the size of your garlic heads). Then you can use it for stir frys, hummus, garlic bread or whatever.

[Lady]

Are you talking dried garlic or fresh? I, personally, see no reason why you couldn't freeze dried/minced garlic. I wouldn't do it with fresh, though..I think it would turn to mush once thawed.

Well it's not exactly fresh, it's the kind you can buy in a jar. Mush would be okay as fall and winter is approaching I will be using the crockpot more often, it would be added more as flavor than texture.

The jar is 32 oz. so a tablespoon each would be way too many little bags to have. Maybe I could pack it like I the way I purchase frozen Sofrito. I just scrape out of the container what I need for a recipe.

Thanks Mare :)

[Lady]

Thanks Peachydoll,

That sounds great for fresh garlic. But I already purchase a 32oz jar (at the time, it just seemed like a better deal for the price compared to the little jar). The last jar of this size I didn't use all of it and it expired. So I don't want to waste it if I can safely freeze it.

[PeachyDoll]

Ok, gotcha. I understand now.

[Mare]

Holy Moly, Dianne! I'm definitely going to try that creamer recipe :)

I made this vegan/pesto pizza tonight, it was amazing! We have our kids, Katie and Wyatt with us tonight and everyone put together their own pizza. My crust recipe makes four small pizzas..lots of fun! :)

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[PeachyDoll]

Tonight Thai beef stir fry loaded with basil

[Mare]

Tonight Thai beef stir fry loaded with basil


Recipe, please! :)

[Lady]

Well I was recipe searching the other day and found one that I was hoping was a taste from my long past. In another life when my family was young we would go to Cape May, N.J for some fun in the sun. In a quiet little area there was a bakery that had these wonderful butter cakes. Oh they were not the butter cakes I ever had before, they were gooey and sweet and oh so delicious if you have a sweet tooth like me. So I gathered all the ingredients and made it yesterday. It was very good. I'll take a pic of what's left tomorrow.

Gooey Butter Cake


18.25-ounce package yellow cake mix
1 egg
1 stick butter (1/2 cup), melted and cooled
8-ounce package cream cheese, softened
2 additional eggs
1 teaspoon vanilla extract
1 additional stick butter (1/2 cup), melted and cooled
16-ounce box confectioner's sugar (powdered sugar or icing sugar)


In a mixing bowl, combine the yellow cake mix, 1 egg, and 1 stick melted butter. Mix with an electric mixer until fully mixed. Press this mixture firmly and evenly into a 13-inch by 9-inch by 2-inch baking dish that has been greased . Set aside. In another mixing bowl, beat 8 ounces of room temperature or softened cream cheese until light and fluffy. Add 2 eggs, 1 teaspoon vanilla, and 1 stick of melted butter. Beat until fully mixed. Add 1 box confectioner's sugar a little at a time and beat until well combined. Spread mixture evenly over the cake mixture and bake in a 350 degree (F) oven for 40 to 45 minutes. Remove from oven and allow to cool. Cut into squares of desired size and serve.
3359

[Mare]

o..m..g..Alice! That looks amazing! I also have a sweet tooth! I ordered and just received a cookbook, "The ASIAN GRANDMOTHER'S Cookbook"..home cooking from Asian American kitchens. It was put together by a woman who visited Asian women around the country and learned their passed down through generations recipes. I can't wait to try some of them..I'll let you know when I do! :)

[Lady]

A new recipe book is great. Asian American food sounds tasty. I'm sure your going through the book to find something yummy to try. I would rather learn about dinner and lunch foods than these sweets I seem to always find myself in front of. My sweet tooth is going to leave me toothless one day:pinkgrin:!

[PeachyDoll]

Recipe, please! :)


Whoops Mare things have been hectic around here!!


Better late than never ;)


This recipe is for 2, with some leftovers

1 med. white onion (cut into large chunks)
2 cloves of minced garlic
6 tbls of vegetable oil

1 lrg or 2 small serrano peppers (thinly sliced rounds incl seeds) remove seeds if you don't like it really hot

2 medium sized rib eye steaks (cut into thick strips)
1 of each color bell peppers (cut into large pieces)
Add any other veggie you love too (asparagus, brocolli, zucchini, etc)



Sauce prepared separately in a bowl
1/3 hoisin sauce
3 tbls of fish sauce
1/3 soy sauce

1 big bunch of fresh sweet basil (remove from stems and cut in half)

Start by preparing your favorite rice (I use basmati or jasmine) I make 4 cups so Rosie can have some too!

Use 3 tbls of veggie oil on medium heat in a wok or lrg fry pan. Saute onion for 2 minutes then add minced garlic and serranos, remove onions, garlic and serranos after another 3 minutes and set aside in a bowl. (The serranos can produce a capsium smoke than can burn your eyes and nostrils so pop open a window if you can) Add the remaining veggie oil and cook the rib eye steak slices on medium high for 5 minutes (or until 1/2 way cooked through). Remove steak and add to onion mixture. Add all your peppers/veggies to the hot pan and add water to saute and steam them for 10 minutes (you may need to keep adding water every now and again). You want the peppers to remain a bit al dente not soggy. Now add the onions, garlic, serranos and steak back in the pan with the peppers and add your sauce mixture, now add 1/3 cup of water to thin out the sauce. Turn the heat to low simmer and allow the flavors co mingle for a few minutes (you may need to add more water as it reduces, you want the consistency of the sauce to be a thin gravy).

Once your rice is cooked, throw in the basil bunch to the stir fry for the last minute of cooking, then ladle on your stir fry and some of the delicious brown sauce all over your rice.

I can never tell the heat of my serranos, I've used 1 and it was super hot, other times I've used 2 and barely tasted the heat. We like a medium heat. Maybe it depends on the size and how many seeds in each individual pepper?

Yummy!

I hope you try it and love it as much as we do. My all time favorite Thai dish and after year's of searching I found a recipe that was almost identical to my fave Thai Restaurant.

[Mare]

Holy, Moley! Thank you, so much PeachyDoll! This looks amazing, I'm adding ingredients to my town list..definitely will make this. The hotter the better, for me! I always have a hard time getting it hot enough!! :)

[Mare]

This is one of my all time faves when we go to eat Thai food. I made this with ground turkey, I swear, I couldn't tell the difference..was it made by me..?.or was it made in my favorite restaurant?? Serious stuff!

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[Mare]

Not gluten-free but vegan and delicious carrot cake :). This just came out of the oven and not yet frosted with a vegan cream cheese frosting, I'll post you a pic of the finished product when done. I realize most folks aren't vegan but this is REALLY good! :). I'm always asked to bring this for dessert when invited to a BBQ.

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[Mare]

Finished with the frosting and before I could take a pic..the "animals" got to it :(

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[The Pinkertons]

What great idea, do you prepare the quinoa the same way as sushi rice to keep it from falling apart ? it looks delish.

[Mare]

Suzanne, the recipe for the quinoa is, 1cup quinoa, 1tsp. ground ginger, 1/4tsp. salt and 2cups of water. After all the water has evaporated,, mix together 1Tblsp. Agave and 1Tblsp. Rice vinegar, pour over the cooked quinoa and stir/fluff it. This recipe makes 4rolls. If you try it, let me know what you think! My family loves them :)

[Lady]

Oh if that delicious carrot cake was in front of me without the frosting, I would of taken a bigger piece! Unless of course it was for a special occasion, then I hope I would of made two.

The quinoa sounds good too, rolls you say, yum! Do your flock get a taste of them before their devoured?

[Mare]

Alice, they are quinoa sushi rolls :). In my very first post I have a pic of them sliced. When I make them, I now make one without avo for the birds to enjoy, Amigo isn't interested in them but no surprise there!

[Lady]

Ahh, got it. I went back to the pic, and they do look tasty.

[The Pinkertons]

Suzanne, the recipe for the quinoa is, 1cup quinoa, 1tsp. ground ginger, 1/4tsp. salt and 2cups of water. After all the water has evaporated,, mix together 1Tblsp. Agave and 1Tblsp. Rice vinegar, pour over the cooked quinoa and stir/fluff it. This recipe makes 4rolls. If you try it, let me know what you think! My family loves them :)
Thank you Thank you... I always wondered what else to do with quinoa. :th_smile:

[mdg1109]

Wow, I was scrolling through and they look delicious. I love to cook, and I love to bake. I am going to try and make a flourless chocolate cake this week.

I also have a great recipe for chicken enchiladas!

We should do a PP chef channel :th_smile:

[The Pinkertons]

What a great idea

[Mare]

Pics of your flourless chocolate cake would be appreciated..send the smell, too!!

I love chicken enchiladas! Do you use flour torts or corn and is your sauce red or green? I've made them both ways but I think I prefer the flour torts with a green sauce :)

[mdg1109]

Hi Mare, I will definitely post a pic of the cake, I wish the screen had scratch and sniff lol.

I use flour tortillas for my enchiladas, I am not a big fan of corn tortillas. I make mine with red sauce, but the next time I make them I am going to do half red sauce, half green sauce, my husband prefers green sauce to red.

Just ate dinner but all this talk of food is making me hungry again.

What are your favorite spring/summer recipes.

Another idea would be to do a PP cookbook :th_smile:


Pics of your flourless chocolate cake would be appreciated..send the smell, too!!

I love chicken enchiladas! Do you use flour torts or corn and is your sauce red or green? I've made them both ways but I think I prefer the flour torts with a green sauce :)

[Mare]

Michelle, I do actually mix the red and green sauce, it is better than just one or the other :)

My all time favorite spring/summer food would have to be Vietnamese Spring Rolls!

[Lady]

Although I love salads I'm still on the look out for some summer recipes, preferably not much cooking with the oven or even the grill. The stove top is okay. Anyone use a pressure cooker?