generally a shallow saute pan about 1/2 full of water with a tsp of viniger or lemon juice and a sprinkle of salt will poach about 4 eggs once before needing more water. a larger pan as you need to cookd more eggs. GOOD JOB for a first time out. wheres the pics??? CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
be sure your water is just simmering..little bubbles comming up..a rolling boil will be overkill as well 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
 WELCOME CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
This is how I made it (I didn't get a chance to check the thread - I have more cans to try more ways): 1 (29 ounce) can scungilli 3 stalks celery, with greenss, sliced thin 1 bunch Italian parsley, chopped 1 cup oil cured olives, pitted and chopped 3 garlic cloves, smashed, rendered translucent and chopped 6 tablespoons extra-virgin olive oil 1/2 chopped red onion 1 roasted pickled yellow pepper, sliced Juice of 1 lemon splash of balsamic vinegar kosher salt (to taste) fresh ground pepper (to taste) chili sauce (to taste) All this gets tossed and refrigerated for 1/2 hour. Next incarnation will include squide - maybe seviche style! |
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Thanks for the advice Chef. Can't believe I forgot about Rum extract.... And thanks for the link, the wife and I have been looking at something to bring in extra money, looks like the Watkins place has a independent consultant thing that doesn't look like a sham.
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glad I could help out.. Dont know alot about it..know they have been around a very long time. 100 yrs maybe?. sure the IRS or Treasurey Dept would have shut them down by now if it wasnt legit.. hope it works out for you..I know I have used thier products severa times. never been unhappy with the out come.. and no,,I AM NOT CONNECTED TO, now or ever with Watkins products..  CHEF>> |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
great,,,play with it a bit let us know how it turns out.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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BOSTON BAKED BEANS.. HERES SOME INFO AND beans slow-baked in molasses have been a favorite Boston dish since colonial days, when the city was "awash in molasses" due to its rum-producing role in the "triangular trade." Sugar cane harvested by slaves in the West Indies was shipped to Boston to be made into rum to be sent to West Africa to buy more slaves to send to the West Indies. Even after slavery's end, Boston continued to be a big rum-producing city. The Great Molasses Flood of 1919, which killed 21 and injured 150, occurred when a tank holding molasses for rum production exploded. What a way to go! On a much more pleasant note, Boston Baked Beans continue to be one of New England's most-loved traditional dishes, and I've scoured the Web to find you a delightful assortment of recipes that you can make to bring the flavor of this New England favorite home. I'll also point you to a few places online where you can order bean pots, Boston Baked Bean mixes and even already prepared Boston Baked Beans if you don't have time to wait for your beans to bake... or if you're suddenly afraid to handle molasses! HERES A FEW RECIPES BOSTON BAKED BEANS - Serves 4 12 oz. (350 g) haricot beans 1 large onion 1 tablespoon oil 1 teaspoon dry mustard 2 teaspoons black treacle 1/4 pint (150 ml) tomato juice (or the liquid from a can of tomatoes) 2 tablespoons tomato puree 2 teaspoons brown sugar 1/2 pint (275 ml) unsalted stock Soak, drain and rinse the beans, then cook them in fresh water until they are almost tender, and drain them again. Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat the oil in a flameproof casserole and fry the onion for about 5 minutes, then add the rest of the ingredients and bring the mixture up to the boil. Cover the casserole and put it into the oven; cook for about 4 hours, stirring occasionally. or 1 pound navy or pea beans 1 large onion, chopped 2 tablespoons Dijon mustard 1/4 cup dark brown sugar 1/3 cup light brown sugar 1/4 cup molasses 1 teaspoon salt, or to taste 1. Discard any discolored beans. In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours. 2. Drain the beans. In a large pot, combine the beans and enough water to cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short). Drain the beans and set aside the cooking liquid. 3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them. 4. Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry. Add more cooking liquid if necessary. 5. When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top. OR LASTLY. 2 c Dried navy beans, picked over and rinsed 3/4 lb Salt pork 1/2 c Molasses 1/2 ts Dry mustard (English style) 1/4 ts Paprika 1 ts Onion, grated 1. In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid. 2. To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in. 3. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
MONK,,thank you for stopping by and taking the time to read the thread,,glad you found it enjoyable and entertaining. .hopefully will tempt you get GET COOKING and tell your friends about the thread, IT keeps me off the streets and out of the whorehouses..and thank you for your kind words.. CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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several quotes and questions about whats comming into the successfull gardens so far this year,,thought I would post a few salad to toss together for a light supper after working the land all day.. SUMMER'S HARVEST SALAD 7 ounces macaroni, * see note 1 cup fresh broccoli, flowerets 6 ounces shrimp, cooked 1 small tomato, chopped 1 cup spinach leaves, thinly sliced 1/3 cup red onion, sliced 1/2 cup Italian salad dressing 2 teaspoons salad supreme seasoning 1/2 teaspoon salt 1 dash cayenne pepper 1 boiled egg, grated Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings. Serving Size: 8 SUMMER SALAD 2 medium cucumbers 2-3 medium tomatoes 1 each yellow, red and green bell peppers 1 small onion (optional) 2 cups zesty Italian salad dressing Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve. MELON SUMMER SALAD 1 c. watermelon balls 1 c. cantaloupe or honeydew balls Juice of 1 lemon 1/4 c. honey 1/2 c. whipping cream, whipped Sprinkle fruit balls with lemon juice, then honey. Chill. Fold whipped cream into fruit before serving. Serve on crisp lettuce. Yield: 4-5 servings. BOCCONCINI (MOZZARELLA) AND TOMATO SALAD This is a true Summertime salad because it is best made with garden-fresh, ripe ingredients. The riper the tomatoes, the better; and only fresh basil leaves will do. Use your best quality, dark green and fruity olive oil for this one. Vinaigrette: 1/3 cup extra virgin olive oil 3-4 tablespoons balsamic vinegar 1 tablespoon fresh basil, chopped 1/2 teaspoon fresh oregano, or 1/4 teaspoon dry 1/4 teaspoon sea salt pinch of red pepper flakes 3 garlic cloves, finely minced Salad: 2 tablespoons pitted black oil cure olive, chopped 1/2 lb small mozzarella balls (Bocconcini) 5 ripe tomatoes, cut into 1" thick wedges Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it. Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl. Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly. Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough. Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired. Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts. SICILIAN ESCAROLE SALAD 1 large head escarole (broad leaf type) 1/3 cup olive oil 2 tablespoons wine vinegar 3 cloves garlic, pressed or finely minced and crushed a few drops balsamic vinegar 1/3 teaspoon sea salt (adjust if using anchovies) pinch black pepper 1/3 teaspoon basil leaves 1/3 teaspoon oregano leaves 1/3 teaspoon (or to taste) hot red pepper flakes 1 can medium sized black ripe olives or oil cured, chopped 1 large Vidalia or red onion, sliced thinly 1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks 1 can anchovies (optional) Add wine vinegar to bottom of bowl. Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together. Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper. If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings. Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition. This can be topped with Parmesan croutons or served with bruschetta. Variations: When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2" X 1/2" slices of salami, mortadella or a sharp Italian cheese such as Asiago, Provolone or Pecorino Romano cheese. Or include a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil for a hearty lunch. Toss in 1/2" by 2" chunks of . Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed. FRESH TOMATO AND CUCUMBER SALAD 1/2 cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 1/2 teaspoon sea or kosher salt 3-4 cloves garlic, minced 10 fresh basil leaves 5 fresh oregano leaves 3 small fresh cucumbers (pickling or thin slicing) 2 large beefsteak tomatoes, vine ripened Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose. Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates. Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles). With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice. Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt. Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature. Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced BABY SPINACH SALAD 1/4 c. olive oil 1/4 c. 7 up or ginger ale 1/4 c. balsamic vinegar 1 T. Dijon mustard 1 tsp. pure vanilla extract 1 tsp. orange zest 1 T. orange juice 1/2 teaspoon freshly grated ginger salt and pepper to taste pinch red pepper flakes Whisk ingredients together and toss with baby spinach or mixed baby greens. ROASTED EGGPLANT AND PEPPER SALAD For the salad: Nonstick vegetable oil spray 2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips 2 large green bell peppers, cut into 1/2-inch wide strips 2 large red bell peppers, cut into 1/2-inch wide strips Dressing: 8 large garlic cloves (unpeeled) 1/2 cup olive oil 3/4 cup red wine vinegar 1 tablespoon ground cumin 1 1/2 teaspoons salt 1 1/2 teaspoons pepper 3/8 teaspoon cayenne pepper For the sesame spread: 1 cup (2 sticks) unsalted butter, room temperature 2/3 cup toasted sesame seeds 1 teaspoon salt 8 warm pita bread rounds, cut into wedges To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl. To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.) Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately. To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Yield: 8 servings |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| with people now saying that Serrano peppers may have salmonella in them i have a question. Are all the peppers I've stuffed in a jug to make pepper juice still fresh after they have been soaking in white vinegar for months or could there be a problem with them. I think mine are fine since i bottled them before any warnings, i was just wondering in general |
Free food and drink can move men who will stand their ground against armies (greenwood)
I would be willing to bet the acidic content of vinegar will kill just about any natural germ or by product of man, mammal, fish or fowl. vinegar is a recongnized form of sterlization of food products,,I always use a 20% soloution to soak chickens and pork for 20 min, then washing with a fresh water bath and rinse, this also helps get the old blood thinned out and leaves a cleaner tasting flesh in both of the meats. Peroxide & Vinegar Sterilization Peroxide & Vinegar Sterilization is a method of sterilizing fresh produce that will not be cooked. The method was developed by a Susan Sumner in 1995 / 1996, while she was at the University of Nebraska. While there, she discovered that while each ingredient, peroxide and vinegar, had abilities to sterilize, together their strength was magnified. "If the acetic acid got rid of 100 organisms, the hydrogen peroxide would get rid of 10,000, and the two together would get rid of 100,000." [1] In later tests at the Virginia Polytechnic Institute and State University, she found the combination will kill almost all Salmonella, Shigella, and E. coli O157:H7 bacteria. The technique she developed is as follows. You work with two clean spray bottles. In one, you put a solution of 3 % hydrogen peroxide, the same strength as you get from an ordinary drugstore for disinfecting wounds. In the other spray bottle, you put white vinegar (or apple cider vinegar.) It is recommended that you do not mix the two mixtures together in one bottle because a weak form of peracetic acid is formed. Peracetic Acid ( aka peroxyacetic acid) is a mixture of acetic acid and hydrogen peroxide. Peracetic Acid is primarily used for deactivation of a large variety of pathogenic micro-organisms in the industrial food industry, medical supplies and to prevent biofilm formation in paper pulp industries. It is usually produced in concentrations of 5 - 15%. This industrial formulation is toxic by inhalation, ingestion or if absorbed through skin; caustic and corrosive at concentrations > 10%; irritant at concentrations below 2%. Retail vinegar is a mixture of acetic acid and water composed of 4 to 8% acetic acid. Hydrogen peroxide at 3 % and retail versions of vinegar are an extremely diluted form of peracetic acid. Mixing the diluted form of acetic acid (known as vinegar) with 3% hydrogen peroxide forms a weak form of peracetic acid that may cause some reaction to those who are sensitive - therefore applying the two solutions separately is recommended. You spritz the item to be sterilized with one, then with the other. Though it doesn't matter which one you spray with first, it is important that you apply the second mist right after the first one. And, it's not as effective if you try to mix the two liquids in one sprayer and just do it all at once. The method can be used for uncooked vegetables destined to be used raw in salads, such as lettuce, tomatoes, peppers, etc, or being put out on dip or relish trays. She found that the peroxide taste was undetectable. A hint of vinegar taste still there, but she deemed that fine for most food applications. The method can also sanitize food preparation surfaces including wooden cutting boards. She also found it also works on plastic, steel, and meat. HOPE this helps CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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no worries albob..just try to please,,its my nature..
someone asked about testing eggs in another thread, thought I would post my answer here..for S&G I know if you crack open a bad egg, you know pretty damn quick from the stink and color.. procedure Place the egg into a bowl of water. The water level should be deeper than the egg's length. Observe what the egg does. Fresh eggs will sink to the bottom of the bowl and lie on their sides. Slightly older eggs (about one week) will lie on the bottom but bob slightly. If the egg balances on its smallest end, with the large end reaching for the sky, it's probably around three weeks old. Eggs that float at the surface are bad and should not be consumed. Crack the egg open and look carefully. Blood spots (also referred to as "meat" spots) don't signify a bad or fertilized egg. It's caused by a ruptured blood vessel during the formation of the egg. Since blood spots are diluted as the egg ages, their presence actually means you have a fresh egg. You can eat it safely, or remove it.. Stringy, rope-like strands of egg white are chalazae which are present in every egg to keep the yolk centered. They're not a sign that the egg is bad or fertilized, and they can be consumed safely or removed. An egg white that is cloudy or has a yellow or greenish cast to it is caused by carbon dioxide not having had enough time to escape from the shell and is especially common in fresh eggs. Smell the egg. With time, bacteria break down the proteins in the whites of the egg and create a gas. This gas is called hydrogen sulfide, better known as "rotten egg gas." |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef,
i meant to give you an AAR on my leg of lamb. i forgot about it until i was indexing and remembered. it did not turn out so good. i couldnt get it done enough. it wanted to burn on the outside and very rare inside. tips on this? |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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with schools starting up..things get hectic for the family. Young folks heading off to college. single parent being alone for first time in a long time..Fall brings all kind of changes to life. so.. to keep some good food, good quality food, simple easy to prepare foods ready at supper time..the crockpot came into populairity...nothing new..just a simpler, safer way to prepare classic cassoroles..so..thought I would throw in a few recipe suggestions for this little time savers.. CHEF CROCKPOT CHICKEN AND RICE CASSEROLE 4 chicken breasts 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 teaspoon Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup). Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles. Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm. Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting. Check your manual for best results! CROCKPOT BARBECUE 1 1/2 lb. boneless chuck steak, 1 1/2 inch thick 1 clove garlic, peeled and minced 1/4 cup wine vinegar 1 Tbsp brown sugar 1 tsp paprika 2 Tbsp Worcestershire sauce 1/2 cup catsup 1 tsp salt 1 tsp dry or prepared mustard 1/4 tsp black pepper Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours. CROCKPOT CHICKEN 1 whole chicken (or 1 1/2-2 lbs thighs/drumsticks) 1 16 oz can stewed tomatoes 1 12 oz can black eyed peas 1/2 tablespoon rosemary 1/2 tablespoon minced garlic (or 1/2 tsp garlic powder) 1/2 tablespoon salt 1 tablespoon pepper Wash Black Eyed Peas and place into Crockpot with the undrained tomatoes and all spices. Mix well and add chicken pieces. Place in the Crockpot on High for one hour and turn down to low for 4-5 hours. Done. When taking the chicken out, be sure to use a large spoon or ladle. The chicken will be very tender and falling off the bone so you can't really use tongs or a fork. CHUCK ROAST IN THE CROCKPOT 1 pkg onion soup mix 1 can beef broth 1 can Cream of Mushroom soup 1 medium sized chuck roast In the morning, before leaving for work, or at night before going to bed, put all ingredients into the CrockPot and cook on LOW for approximately 6-8 hours. The beef will fall apart when finished. Serve over cooked and buttered egg noodles. CROCKPOT MEATLOAF 1/2 cup whole milk 2 slices white bread 1 1/2 lb ground beef 2 eggs 1 small onion, peeled 1 1/2 tsp salt 1/2 tsp pepper 1 tsp dry mustard 1 can (12 oz.) whole tomatoes Place the milk and the bread in a large mixing bowl, and let stand until the bread has absorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs slightly; then grate the onions into the eggs. Add salt, pepper and mustard. Mix the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to high, and reduce the sauce. It should be thick, not thin. CROCKPOT BEEF STEW 1 lb. stew beef cubes 4-6 carrots, cut up 10-12 pearl onions 4-6 potatoes, cut in cubes 2 cloves garlic 1/2 c. red wine 1 tsp. Worcestershire sauce 2 tsp. soy sauce Brown stew beef cubes (you can coat in flour). After browned, put in crock pot. De-glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes. Add cut up carrots, onions, garlic and potatoes along with Worcestershire sauce and soy sauce. Cook on high for 3-4 hours in crock pot. Add water as necessary (salt and pepper to taste). PHEASANT FOR CROCKPOT 1 pkg chicken gravy mix 2-3 pheasants 1 stalk celery, chopped 1 sm. onion, chopped 2 tbsp. parsley 1 sm. apple, cubed 3-4 tbsp. butter Flour, salt & pepper Saute celery, onion and parsley in 2 tablespoon butter. Add chopped apple, saute slightly. Wash and dry and dust pheasant with flour, salt and pepper. Push sauteed vegetable and fruit aside and add the rest of the butter in middle of frying. Brown pheasant slightly. Place in crock pot on low. Add the gravy mix. Time 3-10 hours. Number of servings is according to number of birds. You can substitute Cornish hens for the pheasant. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
THANKS Tim. CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Double Edged And Fragmented. Perseph hearts Sarah
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Hello Feral.. first Chili w beans vs Chili with out beans, now roasting V baking...  next it will be sauce vs gravy..oh wait,,Playmore already played that one on medamn,,IT JUST IS! Get over it!  ok,,here is my attempt to clairify....and not butter In current American English usage, the distinction between the terms is from the time before the modern home oven/stovetop. Roasting, strictly speaking, was done in front of a fire (often on a spit, either vertical or horizontal or angled), in a hearth, where the roasted item had free air circulation. Baking was done in enclosed spaces not just ovens, but also covered pots. Today, roasting generally refers to baking at higher temperatures, and where the item is raised on a rack so that there is complete air circulation around it. It's an approximation of genuine roasting but it's really a form of baking. So, we tend to use the term roasting for things that once were subjected to genuine roasting besides temperature, fat is also differential, even if it's just natural fat rather than added fat. Leaving the following Roasting - dry heat enveloping the items. Think a pan of meat in an oven with no liquids other than whatever juices you get from naturally from the item being roasted. It's technically what you're doing almost every time you bake something, even cakes/pies, casseroles, or breads. Most commonly used/referred to with vegetables, beef or pork roasts, and poultry. Equipment: Standard oven; any baking or roasting dish. Broiling - Very high, nearly-direct heat applied at close proximity, usually for very short amounts of time. Some items like fish/seafood are light enough density that the inside will cook within the short amount of time it's under the broiler while the outside browns/sears. Equipment: Broiler setting, or broiling rack on your oven (depending on which it is equipped with); any oven/broiler-safe flat pan should be acceptable. {can also be done on a "grill" using lowest setting on wire rack, closest to fire to acheive rapid, close heat to foods} Grilling - Low, moderate, or high heat, indirectly radiating up from a heat source, whether charcoal, wood embers, or gas-powered flame. Heat can be adjusted more easily than with broiling for slower cooking times. Equipment: Depends on your preference. I prefer charcoal, because the process is as much a part of the way I cook as the finished product. There are people and scenarios where gas grilling is preferred because it's quicker to get started, and easier to adjust. Baking – Low, Moderate or high heat radiating within an enclosed space at a consistent tempature for an “estimated/set” amount if time to achieve a consistent product as a part of a chemical formula. Equipment: “Oven” of modern convience, stone, iron or adobe. That can hold a consistant tempeture for the amount of time. Appropriate pan for holding compound during time in "oven". Including but not limited to wood burning, gas, electric or soloar and or the burying of a "dutch style oven" in live coals for a preordained period of time and that answer is worth a damn GOLD MEDAL and I aint talking flour. CHEF tacking,,,not yet I think..I have only bumped it back to the first page twice I think all summer. Maybe,,small maybe 3 times .with the end of the growing season, overall change in season, holidays etc,,we should keep pretty active like last year.. and damn coming up on 12k reads..think I have an epic thread going??? thanks again |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Thanks for the answers, Playmore and CHEF. What got me thinking about it was deciding what to do with these....  .....and finding a variety of "roasted red pepper" recipes that don't really look like they involve truly roasting the peppers. Ultimately decided not to roast them and will make this red pepper paste instead. But the whole thing got me wondering about bake vs. roast. Now I know. 
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Double Edged And Fragmented. Perseph hearts Sarah
Joined:
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Posts:
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MA, USA
 I played it because of the sh*t I get from my friends (Daisywench, a member here, among them!) All I know is, last cooking thread in which my gravy and lasagna recipes were published, started a hailstorm at my house..."You haven't made lasagna in YEARS!!!! <<WAIL>>" Which is untrue. I think.  |
I think Playmore is right. ~runcible
FERAL Roasted Red Pepper is a whole nother animal......in recipes asking for roasted peppers.,..this implys Fire Roasted.. If you have a gas stove its as easy as laying the pepper over the flame and burning off the skin..or on your fire grill outside..Though tempting DO NOT GREASE the peppers you will be amazed how much oil will pop off the skins when you apply the heat..wont be there long but you will see it. it does change the taste of the pepper considerably. throwing the peppers in the oven more or less steams the pepper and you dont get the same taste same holds tru for recipes asking for roasted tomatoes..just burn off the skin on high heat and process from there. any whole veggie, wanting "roasting" if you dont have a spit..want live fire to Roast it,,ie Grilled zucc, summer squash, etc all fall under 3 catagories..roasted, grilled and broiled...all meaning short time over high heat to acheive light cooking and a "taste of the fire" most get sweeter from it..breaks down natural sugars faster and can drasticly change the taste of some items.. a sauted portobello vs a grilled portobello mushroom tastes very different.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Yup. We've made a lot of roasted peppers on the canning stove. I was poised last night to do just that when Mrs. Feral said the fateful words, "Honey, why don't we do something different with the peppers this time."  And off we went.........
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OK...if I ever get stupid enough to open another restaurant..your my new Sous Chef.. ok,,something different.. fast and easy, down and dirty roasted red pepper soup 4 large red peppers 1 small minced onion 1 pt of heavy cream 1 cp of milk (-+) optional 1 cup of white wine reduced by half, add to cream after reduction to 1/2 roast your peppers over live flame and clean saute your onion until clear puree' together in food processor hold warm reduce heavy cream by 1/3 hold warm 5 min before serving whisk pepper/onion puree into cream salt and pepper to taste may want thinning a bit as it tends to thicken up prior to service,,just thin it a bit with the milk. most experienced cooks should be able to knock this out easily..works with any puree for a cream soup, pumpkin, zucc, carrots, potato, if using tomatoes for a bisque,,take the cream to a 1/2 reduction due to the extra moisture in the tomatoes.. works well for fish bisque as well.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Sir; i bought pots made by all-clad, stainless steel with copper bottoms, love them never owned better after 12 mos of cooking everyday they look brand new. nothing sticks to them if i use a little oil,butter or cooking spray, perfect...except for eggs, i cook an omelet or scrambled eggs and i have to soak the pan for 1/2 a day. am i doing something wrong? it is a omelet pan, you would think...i use a cheap wal mart pan for omelets and i feel shame. |
The full value of this life can only be got by fighting; the violent take it by storm.
I know violence isn't the answer; i got it wrong on purpose.
I know violence isn't the answer; i got it wrong on purpose.
your welcome,. please let us know how they come out.. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
glad you made a good investment in quality pots and pans and have learned to use them..and care for them properly.. for my personal use at home I have mostly Revere ware and a few odd balls thrown in used mostly when entertaining or those times I have one too many sauces or veggies going and need to hold. or I find a Bargin at SAlvation Army.. and included in all that is one very special pan,,my egg pan.. My egg pan is a 8,99 teflon coated POS I bought at the dollar store, grocery store, walFart or TarGe't I cook eggs over easy, over medium, over hard and omelettes, in this cheap little pan,. when it is done cooking I wipe it out with paper towel and leave in on the back burner till next time. when the Pan is done, tired, worn out, too dirty I cant stand to look at it I go and buy a new one and throw out the old. I take the little teflon pan, fill it 1/2 full of olive oil, bring it to 200 degrees..leave it to cool, save the oil for later and Cook eggs. repeating the above wiping of the pan part of the process while the pan is still hot.. now,,when the kids come, with boyfriends, girlfriends, husbands, wives, ex-wives nephews and neices and the occasional grand child..I will scramble Mass volumes of eggs for breakfast and tell them to clean it up and I expect to see my self in the pan as it was this morning before all this started.. but that pan,,is a copper bottomed stainless steel 16" revere skillet.. that pan is properly seasoned but still sticks with eggs, scrambled..but can be fixed IF you want it for eggs only. if so you have to dedicate that pan to the eggery or you will have to reseason it every time you cook something else in that pan. back in the days before Teflon and I am sure a few diehards are still around.. the breakfast cook in a commercial kitchen would quit, Poision hell,,even KILL someone what messed with his/her egg pans. these were Sacred pans, held up with Majic rituials and only to be touched by the shaman..IE breakfast cook... these pans are/were for eggs only..they were seasoned by scouring with Salt or Baking soda and oil to smooth out the inside. the salt and oil was heated in the skillet to high heat,,then as it is cooling, you take a a large heavy towel and polish that pan for 15/20 min, reheat and start again 4 or 5 times, [slow mornings you repolished the pans after your prep was done just to be sure that when the rush came,,your pans wouldnt stick]. the pan is then greased and placed in the oven at 300 degrees for an hour and you repeat this a few times after the third. fourth time..you try cooking eggs, with ample oil and minimal dickering with. you use Only wooden or silicon instruments. you use Medium heat unless well versed in egg cooking you be sure your pan and oil are HOT before egg is introduced to the pan. and you Practice,, if this pan gets wet, test it before you reseason it usually takes only one to two treatments to reseason..but,, I would stick to the 8.99 pan from Walmart before I would go thru this process ever again.. hope this helps,, CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Thanks for your question....a good one. try this recipe. INGREDIENTS 1 cup buttermilk 1 cup stone ground cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1 egg 1 tablespoon shortening DIRECTIONS Preheat oven to 450 degrees F Melt the shortening in a 9 inch round iron skillet in the heating oven. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter. with your muffin pan, similar mechanics just grease up the molds a bit leaving a bit of it to "fry up" the batter when you add it. be REAL CAREFUL..hot grease,,liquid batter..this fry up helps you get a crispy crust on the corn bread..also I usually give a very light sprinkle of sugar on the batter, in the pan, this crisps up the top, that will become the bottom when you flip it out. if you are using premix packaged mixes. ,most {nearly every damn one I have tried} are for Corn Muffins, NOT cornbread..Huge difference, Muffins are Cakey,,cornbread is grainy..let us know if this helps THANKS CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
MRS Feral,, I am thourghly sorry I missed your question, didnt see it at all,  Browines, fudgy, chocolatey, gooey goodness.....hmmmm,,,,, you know I am allergic but love chocolate! makes me sick  ...now I am craving brownies..... here are two to play with. 1 cup unsalted butter 3 ounces best-quality semisweet chocolate, finely chopped 1 cup sugar 1/2 cup best quality cocoa powder 1/2 cup mascarpone or Kraft real cream cheese, softened 3 eggs 2 teaspoons vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon fine salt Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside. In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes. a bit bigger and a little richer and alot denser batch. 3 sticks plus 2 tablespoons unsalted butter 12 ounces bittersweet chocolate 6 eggs 1 3/4 cups extra fine sugar 1 tablespoon pure vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup white chocolate morsels 1/2 cup semisweet chocolate morsels Approximately 2 teaspoons confectioners' sugar, for garnish Preheat the oven to 350 degrees F. Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl beat the eggs together with the superfine sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into a prepped baking pan. Bake for about 25 minutes. until a wooden skewer inserted into the center comes out clean. cool about 10 to 15 min. cut into squares, plate and sprinkle with confectioners' sugar pushed with a teaspoon through a small sieve. You can see when the brownies are ready because the top dries to a slightly paler brown while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool. GOOD COOKING CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| how the hell are triscuits made? The only ingredients listed are wheat, oil and salt. I'm tired of paying 3 bucks a box for them and want to make my own |
"A firearm is like a fine woman. You take care of it and it will take care of you. You don't take care of it and it can be a real Bitch."
good question..  Ancient secret only known to 4 people, none of whom are allowed to travel together and only move under dark of night with armed guards...  ok,,so courtesy of "how stuff works" In 1893, Henry D. Perky was eating breakfast in a small Nebraska town. He noticed another diner eating a bowl of boiled whole wheat that was broken up with a spoon. When Perky asked the other diner why he was eating it, the diner responded by saying that it was a very digestible food and gave him strength. The Triscuit is a popular snack cracker that started as a breakfast cereal. Perky tried it and agreed, but felt that the average person would not find it tasty nor go to the trouble of breaking it up with a spoon. That breakfast sparked the idea of shredded wheat cereal, the first prepared cereal in the world, and the mother of the Triscuit. Triscuits History Perky started experimenting with wheat and found that by shredding the cooked wheat and toasting the biscuits, the flavors and texture were much more appetizing. After consulting a machinist, he developed a process for drawing the cooked wheat into shreds, forming the shreds into loaves, and baking the loaves in coal ovens. Perky received a patent, five years later in 1898, for a “new and original design for wafers.” This cracker-like biscuit replaced the need to manually cut the shredded wheat biscuit lengthwise with a knife and toast both halves separately. In 1901, he received two more patents for a “cracker of filamentous or shredded wheat” featuring a waffle-like texture. He named the wafer Triscuit. Triscuits Production Production of the Triscuit wafer began in 1903 at the Niagara Falls, New York plant with the Triscuit packaging proclaiming “Baked by Electricity.” The wafer measured 21/4 inches by 4 inches and remained that size for twenty-one years. At that point, the ovens were altered and improved and the cracker size changed to 2 inches square. To make Triscuits today, the wheat is first cooked in water until its moisture content reaches about 50%. It is then tempered, allowing moisture to diffuse evenly into the grain. The grain then passes through a set of rollers with grooves in one side, yielding a web of shredded wheat strands. Many webs are stacked together, and this moist stack of strands is crimped at regular intervals to produce individual pieces of cereal with the strands attached at each end. These then go into an oven, where they are baked until their moisture content is reduced to five percent. In 1935, in order to better address consumer taste preferences, Triscuit crackers were sprayed with oil and lightly salted. The flavors remained the same until 1984 when popular tastes changed again. The public wanted nutritious wafers, but they also demanded more out of those wafers, including additional choices, “crunch” appeal, and flavor varieties. There are now eleven Triscuit varieties on store shelves. Health Benefits of Triscuits Triscuits are a favorite snack and a great party food, but you could also call the cracker “health food.” Henry Perky, the inventor of Triscuits, once stated that [shredded wheat] was the "most perfect food that was ever devised for the nourishment of man." Triscuits pack a lot of punch into a two-inch square. Perky was not far off the mark -- one serving of those 2-inch squares is low in saturated fat, has 0 grams of trans fat, has 0 grams of cholesterol, and is sugar free. Triscuits, made entirely of whole grains, are also a good source of dietary fiber, with 3 grams per serving. Most breads usually only contain 1-2 grams of fiber. So what does that really mean? According to the American Institute of Cancer Research and other health organizations, the benefits of eating a diet high in fiber are substantial. Diets high in fiber: May help reduce the risk of heart disease. Eating more fiber-rich foods may protect you from some forms of cancer and may significantly reduce your risk of heart disease, adult-onset diabetes, and obesity. Help many common conditions related to colon function, including constipation, hemorrhoids, and diverticulosis. Slow down digestion. Whole grains are complex carbohydrates (and not simple ones, like refined sugar, white flour and white rice), so are digested more slowly. Steady blood sugar levels to give a feeling of fullness. This helps in healthier weight control. Satisfy hunger longer. Consuming three or more servings of whole grains daily, especially from high-fiber cereals, lowers risk of type 2 diabetes and heart disease because there is less chance to develop insulin resistance and metabolic syndrome. Give eaters combined health protection. When a grain is refined, it loses fiber, nutrients, and other healthful compounds, including some vitamins, minerals, and disease-fighting phytochemicals. Eating whole grains adds those protective elements back into your diet. The combination of vitamins, minerals, and phytochemicals in other plant-based foods such as vegetables, fruits, beans, and nuts multiplies their protective power. AICR-funded research has shown high levels of potent antioxidants called polyphenols in whole grains. Antioxidants fight damage to cells that may lead to cancer and other diseases. Phenols and other antioxidants are mainly found in the outer layer of whole grains, the part that is removed when grains are refined. How many servings of whole grains should we consume a day? The USDA's updated 2005 Dietary Guidelines advise Americans to eat at least three servings a day of whole grains as part of a healthy diet. When looking for healthy choices in breads, cereals, and crackers, look at the fiber content. That’s the main area of concern. The higher the fiber, the better it is for you. Compare brands by simply glancing at the nutritional labels provided on the back of the package or box. so,,not only good but good for you and as a diabetic..I am gonna start eating more triscuits and baking less breads Now, on a cold winter day, with NOTHING ELSE to do..get busy hand stripping, soaking, stringing, layering, baking and bagging Triscuit biscuits and post pics please CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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would love a pic of the baby..as always Chef Loves Babies... over age 8,,you can keep em thank you MY Mother, My Daughter and her Mother,,who is actually my oldest friend...just couldnt live with her...all eat the GOD AWFUL PACKAGED FOODS.. I cannot stand them,,well a vast majority of them, Kind of like Democrats,,some are OK in small increments, the rest are beyond contempt knowing how easy the basic chemistry is of cooking. it is beyond my comprehension in using soo many packaged products as we do today.. my God, look at the crap on the label and tell me its any good for you.. of course preaching to you and feral is preaching to the choir.. BUT EVERY ONE ELSE READING THIS buy a betty crocker cookbook at the used book store in your neighborhood and Learn to cook basic simple foods and Experiment from there thats a three snoopy rant for sure!
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| The days have cooled off a little and now I'm hungry for some enchiladas. Do you have any tips or good recipes to share? I like a few drops of fresh lime sqeezed over them! We generally fix them with a chicken filling. I'd like to know how to make a good cheese filling. THanks! |
heres a few styles..lets start with breakfast INGREDIENTS 1 (16 ounce) package frozen hash brown potatoes 1 cup diced cooked ham 1 tablespoon vegetable oil 1 (4.5 ounce) can diced green chile peppers 1 1/2 cups shredded Cheddar cheese, divided 1 (28 ounce) can green chile enchilada sauce 8 (10 inch) flour tortillas DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately. here is an expediant red Enchilada sauce.. INGREDIENTS 1/4 cup vegetable oil 2 tablespoons self-rising flour 1/4 cup chili powder 1 (8 ounce) can tomato sauce 1 1/2 cups water 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion salt salt to taste DIRECTIONS Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. BEEF Enchiladas 1 pound lean ground beef 1 small onion, chopped 2 cups enchilada sauce 10 (10 inch) flour tortillas 2 cups shredded Cheddar cheese 1 (2.25 ounce) can sliced black olives, drained \ DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Prepare the enchilada sauce according to above recipe. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted. To make Cheese enchiladas,,Just sub shredded or chunked Chedder and or Jack into your tortillas. Layer and bake same as the beef above. or Enchiladas Verdes INGREDIENTS 2 bone-in chicken breast halves 2 cups chicken broth 1/4 white onion 1 clove garlic 2 teaspoons salt 1 pound fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove garlic 1 pinch salt 12 corn tortillas 1/4 cup vegetable oil 1 cup crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped DIRECTIONS In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. Thanks and GOOD COOKING CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Sir, There is a chicken place I go to. "GO Chicken Go" Anyways they have these Jalapenos .25 cents a piece. They are awesome. The outside is soft. they are not mushy but they are not crisp. They are in some way Blanched???? I think? They have little pieces of onion on them when they take them out of thier big steel container on the counter. They also have some carrots in there. Im unsure why because they dont serve them (carrots). How would I prepare some good pickled Jalapeno's? Similar to these? Thank you. ST |
I discussed back a few pages pickling with some input from members that have done the deed on a continual basis. read back and see what you see..but to answer your question. they are pickled in salt and vinigar brine. Possibly blanched prior to being placed in the brine,,yes that is carrot and yes onion. these are manufactured in big factories under lock and key type recipes. Mt Olive, Claussen and Vlasic dont tell each other how they pickle cucs and trust me Jalepeno picklers are the same. Secondly. there are basiclly two types of pickles blanched or coldpack/overnites blanching softens the outside of the item to be pickles and speeds up the pickling process, done in about 30 days usually, whereas cold packing is placing fresh veggies into the brine, refrigorating for up to 90 to 180 days before ready for sale, so. that said. here is one way to pickle fresh peppers, let us know how it works out ohhh.,..when handling peppers, brine, pots, utinsils etc.. WASH YOUR HANDS ALOT before going to the bathroom..trust me  or before touching your face, your wife, husband, kids, dogs cats, canaries etcPickled Jalapenos (Escabeche) Recipe Ingredients 1 lb jalapeño (and serrano if you wish) chile peppers 1/3 cup olive oil 2-3 medium white or yellow onions, thickly sliced 2-3 medium carrots, peeled and thickly sliced Florets from half a small cauliflower (optional) 1 head garlic, cloves separated but not peeled 4 cups apple cider vinegar 2 Tbsp Kosher salt or sea salt 2 bay leaves 1/2 teaspoon dried oregano 4 sprigs of fresh marjoram or 1/4 teaspoon dried 4 sprigs of fresh thyme or 1/4 teaspoon dried 1 Tbsp sugar 1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile. 2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally. 3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning. 4 Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes. Once opened, can keep for one to two months in the refrigerator. Good Pickling CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
dont know about cheaper,,thats pretty damn cheap  Better we can do..SPINACH ARTICHOKE DIP Ingredients 1 pint prepared creamed spinach 1 12-ounce jar marinated artichoke hearts, drained and roughly chopped 1 cup (4 ounces) shredded Cheddar 2 tablespoons fresh lemon juice Pita or tortilla chips Preparation Heat oven to 400° F. In a medium bowl, combine the spinach, artichokes, Cheddar, and lemon juice. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden, about 15 minutes. Serve the dip with the chips. SPINACH GRATIN Ingredients 1/2 teaspoon butter 5 packages (10 oz. each) frozen chopped spinach, defrosted 2 1/2 cups heavy whipping cream 1 cup grated parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 1/2 cup fresh bread crumbs Preparation 1. Butter a shallow 1 1/2- to 2-quart baking dish. Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel). Set aside. 2. Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt, pepper, and nutmeg. Adjust seasoning to taste. 3. Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes SPINACH ALFREDO FETTUCCINE Ingredients 1 (10-ounce) package frozen creamed spinach, thawed 1 (10-ounce) container refrigerated Alfredo sauce 1/2 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1/2 teaspoon pepper 8 ounces fettuccine, cooked 2 green onions, chopped Preparation Cook spinach and Alfredo sauce in a saucepan over medium heat, stirring constantly until mixture is thoroughly heated. Stir in 1/4 cup cheese, basil, and pepper. Serve over pasta; top with remaining cheese and green onions. GOOD COOKING CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Woo Hoo!! THAT was an answer! Thanks, Chef Morris, your insights have been VERY educational. Inspirational, even... I've cooked more in the last couple of weeks than I did in the past couple of years! Now if you'll excuse me, I'm gonna go make up some of that soup.... |
