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Post by garrett on Jun 19, 2012 9:14:25 GMT -5
cook on ya'lls.smiles
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Post by LinFL on Jun 19, 2012 11:27:08 GMT -5
Hey Laura, if you have the space to experiment next year, try the Beaver Dam. I am also growing Ancho Grande, and the Beaver Dam is similar in width, but a good bit longer. I was was going to use the Anchos to try to make rellenos and I think I'll stick with the Beaver Dams for that. I may try that next year. The Anchos seem to have stopped getting bigger. They are not going to be as big as I had hoped for rellenos. The width is okay, but they are short and taper off too fast. They still should be big enough to make rellenos, but they'll be kind of "snack-size."
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Post by w8n4dave on Jun 19, 2012 23:40:10 GMT -5
I made a pork roast , was going to do baked beans, but hubbs said saurkraut, we searched and searched cold not find saurkraut, well he went off to do something I went to look for plan C. And low and behold the saurkraut was right there So we had pork roast and last years ot was it the year befores? Saurkraut Yummy!! Leftovers for lunch!
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Post by catgrass on Jun 27, 2012 14:05:56 GMT -5
Too hot to cook-tuna salad...again.
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Post by LinFL on Jun 28, 2012 13:02:16 GMT -5
I ended up picking the Anchos over the past week because the plants were looking stressed (probably a nutrient deficiency) and I thought taking the fruit load off them might help. Turns out that undersized Anchos make tasty little mild "poppers." I used this recipe: allrecipes.com/recipe/grilled-bacon-jalapeno-wraps/detail.aspx?event8=1&prop24=SR_Title&e11=grilled%20bacon%20jalepeno%20wraps&e8=Quick%20Search&event10=1&e7=Recipe as a starting point. I did this several days ago, but I was out of cream cheese, so I used a blend four shredded cheeses. I used my little Anchos instead of jalepenos, and I baked in the oven at 350F for 45 minutes instead of grilling. They were yummy, very savory, and the bacon crisped up nicely. But DH and I both thought they would be better with a little heat. I am going to do this again tonight with the rest of the Anchos, but this time I'll use cream cheese mixed with some ground cayenne pepper to give them a little kick. I will serve them as the appetizer with a taco salad as the main course. You know how you sometimes end up with small quantities of several different vegetables from the garden, but not enough of any one thing to be worth cooking? Last night, "Rainbow Soup" was my answer. I used leftover chicken, some smoked sausage, chicken stock, a handful of garbanzo beans, and lots of veggies and herbs, (mostly) from my garden to make a great big pot of soup. It was a good way to use the last of my spring carrots, plus some peppers and okra that had been in the fridge for a while. I called it "Rainbow Soup" because I had three colors each of carrots and peppers. It turned out both pretty and tasty. I just had some of the leftover soup for lunch, and it was even better today.
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Post by annclaire on Jun 28, 2012 16:06:35 GMT -5
Liiiiiiiiiiiiiin!!! I call FOUL! Don't you know you HAVE TO TAKE PHOTOS! when you do something really, really cool like RAINBOW SOUP??? ;D
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Post by w8n4dave on Jun 28, 2012 16:26:04 GMT -5
Yea really!! LOL We are having shrimp salad , hubbs made it 1st time he has ever made it himself lol we will have some left over bbq'd ribs also
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Post by bluelacedredhead on Jun 28, 2012 18:41:39 GMT -5
grilled cheese sandwich and later on I'll sneak a little jelly roll
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Post by txdirtdog on Jun 28, 2012 21:59:50 GMT -5
Must be time for soup. Lol.
Had a couple of chix breasts left over that I baked last night with some balsamic salad dressing and some water in the bottom of the pan to keep them moist. Had about a cup of white rice left over (a cup before cooking). Half filled the soup pot with water, dumped a bunch of powder chix boullion in, and some worcestershire sauce, some rubbed sage, salt, pepper and garlic powder, took a quart bag of that mater soup with roux that I froze, a quart bag of the frozen Ragged Jack kale and a good sprinkling of the dehydrated onions that I'm keeping in the freezer. Added about a cup and a half of milk. Dumped part of a bag of frozen peas in for the occasional surprise pop. Brought it all to a good simmer for about 20 minutes.
Didn't turn out half bad.
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Post by txdirtdog on Jun 29, 2012 13:34:11 GMT -5
Hush puppies and jalapeno hush puppies for a snack.
Pizza to go with the remaining soup for supper.
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Post by LinFL on Jun 29, 2012 15:01:16 GMT -5
Liiiiiiiiiiiiiin!!! I call FOUL! Don't you know you HAVE TO TAKE PHOTOS! when you do something really, really cool like RAINBOW SOUP??? ;D Sorry! I'd take a photo now, but it's all gone. DH took some to work to have for lunch and I ate the last of it for breakfast. (Yes, I said breakfast. Sometimes I get bored with "normal" breakfast foods.) On a tangent, are there any purple carrots that are purple all the way through? The Cosmic Purples I used only have purple skin, and are yellow or orange inside. Purple is the color I am missing to really make the Rainbow Soup "pop" visually. Hmm...do purple bell peppers hold color when cooked?
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Post by Deleted on Jul 9, 2012 17:33:12 GMT -5
Repeat after me: As any moonshiner knows, water boils at 212°, and alcohol boils at 160° odd degrees. When making whiskey sauce for bread pudding take the pan up off the flame before you add the whiskey...
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Post by gulfcoastguy on Jul 9, 2012 17:58:03 GMT -5
I'm thinking about making pumpkin cookies with the last of last years Tahitian Melon squash. Probably late in the week.
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Post by catgrass on Jul 11, 2012 10:30:10 GMT -5
My brother just moved back home from Colorado-We's having liver & onions tonight with greeen beans from the freezer!
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Post by w8n4dave on Jul 13, 2012 10:04:37 GMT -5
We bought a new smoker the other day Think I'll smoke me some chicken .....
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Post by catgrass on Jul 13, 2012 10:53:15 GMT -5
I love smoked chicken! Many years ago when my ex duck hunted a lot, we would smoke ducks and geese. I ate too much duck growing up, and hardly eat it at all now, but smoked duck is soooo good!
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Post by annclaire on Jul 16, 2012 13:18:19 GMT -5
Fried catfish, fried okra from my garden, coleslaw from my garden ;D
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Post by roziedozie on Jul 17, 2012 6:45:56 GMT -5
Fried catfish, fried okra from my garden, coleslaw from my garden ;D Yum! Our son cooked last night; big, juicy hamburgers on the grill and our own ripe tomatoes and sweet onions and dill pickles. It was simple and delicious. Tonight's leftover pot roast. It's better the second time around...
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Post by Train on Jul 17, 2012 9:47:53 GMT -5
Ya Everything here now is sorta chronological. About six months ago I discovered the secret spice recipe for Kentucky Fried. I bought the mix from the same place Kentucky Fried does and have been enjoying the taste of Kentucky Fried since. I started harvesting okra about two months ago, just a couple at a time with only one use, soup! Last month I began enjoying eggplant from the patch and so you see how things developed. The past week I have enjoyed Kentucky Fried chicken nuggets and fried eggplant, and once in awhile with bar-b-que sauce but they really are better without the sauce. The eggplant are Violette di Firenze and are light and delicate in flavor. That's a very nice summer time meal. Train
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Post by txdirtdawg on Oct 29, 2012 11:55:17 GMT -5
"It ain't chili, but it's in that gerneral direction" is in the crock pot now.
Since the weather turned colder (mid 40'sF this morning) I've been jonesing for some chili. Well, didn't get to the grocery store this weekend, as had too many other errands and such. Didn't have any stew meat or ground chuck, so pulled a hunk of smoked brisket out of the freezer. No can of tomatoes or frozen tomatoes, so opened a can of garlic and herb spaghetti sauce and dumped in the crock. Added a couple cans of water. Poured in some chili powder, garlic powder and cumin powder. Chopped the brisket in small pieces, removing the larger veins of fat. Chopped an onion. Added these two to the crock. Put on high to start and later will reduce to low. Will make bread and rice to go with it. Adult bowls will get my hot pepper mix added for spice.
Will be interesting to see how this turns out. Think it's going to be edible?
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Post by gulfcoastguy on Oct 29, 2012 12:53:05 GMT -5
You can allways feed the evidence to the dogs if not.
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Post by w8n4dave on Oct 29, 2012 13:44:27 GMT -5
We had (I had) Chili lastnight Made with some smoked goose breast Canned tomatoes ans stuck some Salsa in there also yummy!! It was good!! Hubs has decided he isn't eating fiber anymore. Man was he drooling over the Chili Hehehehehehe I gave most of it away so it didn't tempt him
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Post by w8n4dave on Oct 29, 2012 13:45:07 GMT -5
And where is the Kentucky Fried recipe?
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Post by w8n4dave on Oct 29, 2012 13:50:10 GMT -5
Is it this?
Kentucky Fried Chicken
3 lb. Chicken 3 cups self rising flour 1 Tbs. Paprika 2 envelopes Lipton Tomato Cup-A-Soup powder 2 packages Good Seasons Italian Dressing Mix 1 tsp. Seasoned salt
Combine in plastic bag. Pat mixture on chicken. Spread with melted butter, and place on greased sheet. Bake 350 degrees for 1 hour.
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Post by camochef on Oct 31, 2012 8:24:45 GMT -5
Stuffed cabbage (cabbage rolls)
Stuffed cabbage has been one of my signature recipes for years. Always used an enameled cast iron Dutch oven... not this time. Made them in one of my pressure cookers...in 6 minutes cooking time.
Cooking method was not the only change I made. This was the first time I used white cabbage, it was so tender and tasty! Also used Basmati rice for the first time in my filling. Have been using Basmati in other dishes for awhile now and finally decided to try it for stuffed cabbage rolls. Was impressed. Other ingredients: Filling: 1 1/2 lbs. lean ground pork 1 lb. ground sirloin 1 cup dry Basmati rice precooked in microwave 1 shallot-minced 2 cloves garlic-minced 3 oz. tomato paste 6 jiggers of Worcestershire sauce 2 Tbsp. parsley 1 tsp. salt 1/2 tsp. fresh ground black pepper
Sauce: 1tbsp. olive oil 1 large shallot-minced 1 can crushed tomatoes (28 oz.) 1 can diced tomatoes (14 oz.) 3 oz. tomato paste 1 can fire roasted tomatoes recipe starter 2 tbsp.red wine vinegar parsley, salt and pepper 1 tsp marjoram 1/2 tsp. bay leaf seasoning
While assembly took some time, actual cooking time was a fantastic 6 minutes!!! It was delicious! Enjoy
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Post by w8n4dave on Nov 1, 2012 13:36:13 GMT -5
Last night I made scalloped potatoes and ham not sure what to have for tonight yet ..... maby Salmon and rice? hmmmmmm
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Post by marielouise on Nov 1, 2012 23:51:06 GMT -5
made a big pot of soup---- started with scrambled up ground chuck with onions and garlic added frozen tomatoes chopped up then smushed into the meat mixture then tossed in some frozen corn cut from cob and green beans and a couple diced up taters , didn't have any carrots , thye didn't grow this year worth a toot. Seasoned it all to taste with salt pepper and what ever else looked and smelled good from the spice rack--- I just season and taste then add more til it is goooddddddd enuff to slap yore mama! We liked it!!!! be better tomorrow, had some good ole rye bread from the bakery in town to sop up the bowl . Daughter was here as it was cooking --they had already eaten so she took a container home for lunch tomorrow... And the pots still half full or half empty---depends on iffen ya got a pessimist or optimist way of looking at it... Its a no name soup cuz the ingredients change on whats handy in the larder. sometimes theres no meat just every veggie ya can think of other times its what ever left overs are still in the fridge---then I call it clean out the fridge soup.
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Post by catgrass on Nov 6, 2012 16:30:36 GMT -5
Stuffed bell peppers with 6 I picked from my garden. Good with left over brisket that was in the freezer since the summer!
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Post by w8n4dave on Nov 6, 2012 21:06:39 GMT -5
We had some ribs on the grill!! I did alot of running today so hubbs cooked It was sooooooo good!! To die for!!
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Post by gulfcoastguy on Nov 18, 2012 23:02:22 GMT -5
Oyster Rice dressing in a cast iron dutch oven for the big clan Thanksgiving gathering today.
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