| Author | Thread |
|
|
03/14/2013 03:55:12 PM · #26 |
I don't think they sell that here...I have never seen it in the grocery store
|
|
|
|
03/14/2013 03:58:53 PM · #27 |
| Canned chicken is like Robert said mostly good for salads and caseroles. You can use it in the place of tuna, tastes about the same without a fishy aftertaste. Like I said you can cook your own but for busy moms canned is a lifesaver in certain recipes. I wouldn't want to eat it directly out of the can though. People use it a lot around here but that might be because we are sort of food storage fanatics ;) |
|
|
|
03/14/2013 04:00:18 PM · #28 |
Originally posted by cowboy221977:
I don't think they sell that here...I have never seen it in the grocery store |
Where do you live seems like something you could find just about anywhere in the states. Costco has it for sure and most grocery stores would have it by the canned tuna. Maybe you just haven't noticed it. |
|
|
|
03/14/2013 04:00:31 PM · #29 |
I'm going to just post a link to properly attribute my go-to Fish Taco Recipe. I'm a huge fan of a good fish taco, and I've had them all over the country. I have not found a restaruant product anywhere that beats this recipe! It gets rave reviews from everyone I've served it to. I usually use haddock, but any good firm white fish will do. The trick is getting uniform pieces that are the right size for a taco. The second secret is a good, fresh corn tortilla. The right tortillas make a huge difference.
I'm a big fan of this gal's recipes in general. there are a *lot* of good recipes on her site. Check it out.
Edit for typo
Message edited by author 2013-03-14 16:01:15. |
|
|
|
03/14/2013 04:40:37 PM · #30 |
I'd post a squirrel stew recipe, but I don't think anyone would actually make it.
I do make this recipe quite often, especially when it's cold
Brown Beans
1 lb dried pinto beans
2 lb smoked ham shanks
water
salt/pepper to taste
Cover the beans with 2-3" of cold water and soak overnight.
Drain.
Preheat oven to 250F
Put beans and ham shanks into oven-proof dutch oven with tight fitting lid
Just cover with water
Bring to boil on the stovetop
Put in oven and bake for 3-4 hours
Feast
I usually like mine with chopped onions on top and a slice of bread.
Though it's good with some of my grandma's chow chow on top too.
Some people like ketchup on their beans, but I try not to associate with people like that, they're not right in the head
Message edited by author 2013-03-14 16:42:13. |
|
|
|
03/14/2013 04:44:43 PM · #31 |
any workouts buffs out there, my wife makes these powerballs.
its honey, dried cranberries, dark chocolate chips, chocolate protein powder water and natural granola. al mixed rolled into a ball and chilled in the fridge.
two keep me full for hours and provide lots of energy and taste way better than powerbars.
Message edited by author 2013-03-14 16:44:53. |
|
|
|
03/14/2013 04:45:26 PM · #32 |
Originally posted by sjhuls:
Originally posted by cowboy221977:
I don't think they sell that here...I have never seen it in the grocery store |
Where do you live seems like something you could find just about anywhere in the states. Costco has it for sure and most grocery stores would have it by the canned tuna. Maybe you just haven't noticed it. |
I will look for it next time I go shopping. We dont have costco here. We have brookshires and Walmart. Safeway and kroger even went out of buisness here.
|
|
|
|
03/14/2013 04:50:09 PM · #33 |
| Mmmm, beans. Reminds me, I need to make a batch of baked beans before the weather getw too warm! Here's a cool trick... instead of soaking overnight, place the one pound of beans and 8 cups water in a pressure cooker. Cook at 10psi for exactly 45 minutes after steam is first vented. Turn down heat after first venting to just keep pressure up and vent a little steam a few times a minute. After 45 minutes, immediately cool cooker to stop boiling and reduce pressure, vent, open and drain beans. The beans will be ready for the addition of the other ingredients and for baking. |
|
|
|
03/14/2013 04:54:31 PM · #34 |
im going to let you guys in on a little secret recipe of mine that gets rave reviews.
take chicken drumsticks, mix up a spice rub, as much or as little of each as you like, add what ever else spice you have or wish to if you don't have it skip it, it doesn't matter... just make enough for the amount of chicken you want to make.
garlic powder
onion powder
chili powder
cumin
salt
pepper
oregano
basil
put it all in a bag and toss and chill for a few hours
when you are ready to cook, even lay them all in a baking dish
mix:
1 cup soy sauce
1 cup Worcester sauce
1 cup southern comfort
and FRESH ROSEMARY (this is crucial, it has to be fresh, use a few sprigs)
pour it all over the legs and bake on 400 for about 45 mins, covered.
the chicken will fall of the bone, it is amazing. absolutely amazing.
|
|
|
|
03/14/2013 04:55:03 PM · #35 |
Originally posted by kirbic:
Mmmm, beans. Reminds me, I need to make a batch of baked beans before the weather getw too warm! Here's a cool trick... instead of soaking overnight, place the one pound of beans and 8 cups water in a pressure cooker. Cook at 10psi for exactly 45 minutes after steam is first vented. Turn down heat after first venting to just keep pressure up and vent a little steam a few times a minute. After 45 minutes, immediately cool cooker to stop boiling and reduce pressure, vent, open and drain beans. The beans will be ready for the addition of the other ingredients and for baking. |
I've done that while in a hurry, but then I have another pot to clean. Some people simmer them on the stovetop, but I find more of the beans stay whole when baked @250F. Maybe it's because the tendency is to stir the pot on the stove. |
|
|
|
03/14/2013 06:52:19 PM · #36 |
The "official" USDA method for de-gassing dry beans:
Cover beans generously with water, bring to a boil, cover and let sit one hour off the heat. Discard soaking water and replace with recipe liquid and proceed.
This is supposed to remove about 90% of the polysaccharides which we find indigestible, but which our gut bacteria can metabolize, producing gas as a by-product ... |
|
|
|
03/14/2013 07:24:34 PM · #37 |
Originally posted by GeneralE:
The "official" USDA method for de-gassing dry beans:
Cover beans generously with water, bring to a boil, cover and let sit one hour off the heat. Discard soaking water and replace with recipe liquid and proceed.
This is supposed to remove about 90% of the polysaccharides which we find indigestible, but which our gut bacteria can metabolize, producing gas as a by-product ... |
LOL, I do exactly the opposite... I make *sure* I reserve the "bean liquor" and use it for the liquid portion of the baked bean recipe I use. In fact, I decant the clear portion, and use as much of the solids as I can!
FWIW, there's recent research that the indigestible starches are a boon for colon health, ensuring that the "good" gut bacteria are well fed, proper pH is maintained and the health of the colon lining is enhanced. |
|
|
|
03/14/2013 08:00:59 PM · #38 |
| Well then, I guess it's colon lining vs. climate change ... ;-) |
|
|
|
03/14/2013 08:19:41 PM · #39 |
Originally posted by cowboy221977:
I don't think they sell that here...I have never seen it in the grocery store |
Of course they do! Like Jen says, look where the tuna is, and the deviled ham, our aisles always say "canned meats" and all those things are there. Look next to the Spam :-) |
|
|
|
03/14/2013 09:17:40 PM · #40 |
Originally posted by Bear_Music:
...Look next to the Spam :-) |
Ah, there it is, in the junk mail folder! |
|
|
|
03/15/2013 03:46:10 PM · #41 |
Hey Robert! Check this out! I've been baking Sour dough Spelt bread every week....... EASY PEEZY! once you get set up and sooooo good! and healthy!
|
|
|
|
03/15/2013 04:11:42 PM · #42 |
Got these in a newsletter today ...
Microwaved Chocolate Cake in a coffee mug
Originally posted by printable recipe page:
Why is this the most dangerous cake recipe in the world? Because now we
are all only five minutes away from chocolate cake at any time of the day or
night! |
More microwave in a coffee mug recipes
|
|
|
|
03/18/2013 03:16:16 PM · #43 |
Quick meal today. Cooked tagliatelle, defrosted spinach (add some garlic and parsley) and raw salmon pieces. 5 minutes in the oven with a raw egg. A little longer if you don't like liquid eggs (like me). Bon appetit.
 |
|
|
|
03/18/2013 04:07:14 PM · #44 |
This is one of the few recipes I use over and over again. Just a flavorful dish that hits the spot on a cold, rainy day. As you'll notice, I like a little heat in mine and like a full spicy flavor, but feel free to adjust as necessary.
This recipe also works really was as a vegetarian option. Just leave out the sausage and replace the chicken stock with vegetable stock. I've tried it and tastes equally as good!
Corn Chowder with Potatoes and Sausage
Serves 8
Ingredients
ΓΆ€ΒΆ Spicy sausage (chorizo/linguica/andouille) sliced
ΓΆ€ΒΆ Extra-virgin olive oil
ΓΆ€ΒΆ 2 onions, diced
ΓΆ€ΒΆ 1/2 red bell pepper, diced
ΓΆ€ΒΆ 1/2 green bell pepper, diced
ΓΆ€ΒΆ 3 cloves garlic, minced
ΓΆ€ΒΆ 6 sprigs fresh thyme leaves
ΓΆ€ΒΆ ¼ cup all-purpose flour
ΓΆ€ΒΆ 6 cups chicken stock/vegetable stock
ΓΆ€ΒΆ 2 cups heavy cream (or half-and-half)
ΓΆ€ΒΆ 2 Idaho potatoes, peeled and cubed
ΓΆ€ΒΆ 8 cups frozen corn
ΓΆ€ΒΆ Kosher salt
ΓΆ€ΒΆ Freshly ground black pepper
ΓΆ€ΒΆ 1-2Tsp Red pepper flakes
ΓΆ€ΒΆ 1-2Tsp Ground cumin
ΓΆ€ΒΆ 1-2Tsp Ground coriander
ΓΆ€ΒΆ 1-2Tsp Ground turmeric
ΓΆ€ΒΆ 1-2Tsp Paprika
ΓΆ€ΒΆ 3 Bay leaves
Directions
In a large soup pot heat enough olive oil to coat the bottom of the pot to medium-high heat. Add sliced sausage to the oil, and sprinkle liberally with red pepper flakes. Cook until sausage starts to get a little crispy (but not burned). With a slotted spoon, remove the sausage and keep aside (leave as much of the oil in the pot as possible).
In the remaining oil, add the onion, red and green bell pepper, garlic, thyme, cumin, coriander, turmeric and paprika and cook until vegetables are soft (8-10 minutes). Dust the vegetables with flour and mix thoroughly to ensure everything is coated well. Pour in chicken stock, add potatoes and add another liberal sprinkling of spices (cumin, coriander, turmeric, red pepper flakes) and seasonings (salt and pepper) to taste. Bring to boil for 10-12 minutes. Reduce the temperature, add the sausage back, add bay leaves and simmer for 15 minutes until potatoes are soft.
Add the corn and cream and simmer for a further 12-15 minutes until the corn is soft.
|
|
|
|
03/18/2013 05:33:11 PM · #45 |
| Garry, that corn chowdah recipe sounds delicious! I am going to give that a go this week, and I'll post my thoughts back to the thread. |
|
|
|
03/18/2013 05:57:57 PM · #46 |
Originally posted by kirbic:
Garry, that corn chowdah recipe sounds delicious! I am going to give that a go this week, and I'll post my thoughts back to the thread. |
Fritz, it really is one of mine and my wifes all-time favorites. This is one of the few recipes we've hung onto and use over and over again. |
|
|
|
03/18/2013 06:13:23 PM · #47 |
Originally posted by kirbic:
Garry, that corn chowdah recipe sounds delicious! I am going to give that a go this week, and I'll post my thoughts back to the thread. |
Agreed. I'll have a whack at it soon myself :-) |
|
|
|
03/18/2013 07:42:48 PM · #48 |
Ummm long list of ingredients make  snaffles's belly rumble...sure does sound good! And I have about 4-5lbs of chicken bones in the freezer to roast up and use to make chicken stock with, so better get crackin.
Meantime I am having the wackiest sap run ever...vanilla/marshmallow syrup with slight maple undertones, anyone? |
|
|
|
03/18/2013 08:04:05 PM · #49 |
Originally posted by snaffles:
Ummm long list of ingredients make snaffles's belly rumble...sure does sound good! And I have about 4-5lbs of chicken bones in the freezer to roast up and use to make chicken stock with, so better get crackin.
Meantime I am having the wackiest sap run ever...vanilla/marshmallow syrup with slight maple undertones, anyone? |
I'd be happy to help investigate this strange occurrence. Please send me a generous sample and I'll get to work! :) |
|
|
|
03/18/2013 09:20:12 PM · #50 |
We got this recipe from my sister in law for Christmas along with a donut cutter and chopsticks for turning. It made a perfect little gift. We made them for new years eve and again yesterday for St Patricks day (dyed green of course) This is the best donut recipe I have ever used. We took them to a party and I have never had so many people ask me for the recipe. In fact one of my friends made me run home to get it, I guess she didn't trust me to send it to her later :) We have a deep fryer and I think it works best in that but can also be done on the cooktop but the heat doesn't stay as consistent so you may have problems with burning or the middles too doughy.
Krispy Kreme donut recipe:
2 (.25 ounce) envelopes active dry yeast Or 1T if you don't have envelopes
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
Directions
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy (I like to add a teaspoon of sugar to really get it going).
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. |
|
Home -
Challenges -
Community -
League -
Photos -
Cameras -
Lenses -
Learn -
Help -
Terms of Use -
Privacy -
Top ^
DPChallenge, and website content and design, Copyright © 2001-2025 Challenging Technologies, LLC.
All digital photo copyrights belong to the photographers and may not be used without permission.
Current Server Time: 08/10/2025 07:44:34 PM EDT.
