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Post by thinwhitechick on Jan 16, 2010 8:10:39 GMT -8
A favorite recipe of mine. Click once to enlarge, twice to really enlarge.
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Post by thinwhitechick on Nov 10, 2010 8:14:13 GMT -8
I made my first batch of sausage balls (52) for the holiday season yesterday. Put them all in two freezer bags and stuck them in the freezer. I still have enough sausage and Bisquick to make another batch, but I'm out of cheese. Gotta pick up 3 more jars of Old English Cheese.
A little hint. Old English Cheese is $2.67 a jar at Walmart. A tad over 3 bucks a jar at Kroger.
ETA:
My sausage ball recipe is on page one.
I modified my vegetable soup recipe (reply #44 on page 2).
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Post by b@@b on Nov 20, 2010 12:29:52 GMT -8
As I am not regularly a member of this thread, I will soon be dabbling in the variations of Oriental and stir fry, with some blending with pastas. These are my favorite things.
I was introduced to an awesome hot stir fry dish the other day (dammit, forgot the name of it) that included a lot of peanut butter. May be the best thing I ever tasted! Wow!
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Post by b@@b on Nov 26, 2010 8:22:33 GMT -8
Granat (Groundnut/Peanut) Soup
~A Traditional West African Groundnut Stew~
It is worth any and everybody to try. It may sound or look "gross" at first, but it is unbelievably tasty!! Note, it is not preferred for those with poorer heart health, obviously because of a main ingredient, peanut butter.
Large serving ingredients:
*3-4 (boneless/skinless) whole chicken breasts *chicken seasonings if desired(cayenne, black pepper, garlic powder, poultry seasoning, etc) *1 whole small-medium size common yellow onion *1 whole green pepper *vegetable oil for saute, or your preference *6-8 oz. can of tomato paste(unseasoned) *1 can butter beans, drained 4-5 Maggi boullion cubes (if cannot be found, may substitute with any chicken boullion cubes) *1/2 jar of creamy peanut butter(approximate to taste)...see below** *1 box or bag (16 oz.) of frozen chopped spinach or other chopped green vegetable
Now for the easy part!! ;D ...
--Boil 3-4 chicken breasts in enough water to cover them, preferably a large stew pan/sauce pan, or very large skillet --cook chicken until thoroughly white but do not overcook --save the water in which chicken was boiled --cut up the cooked chicken into bite-size pieces. It may become strandy but is okay. Minced chicken is also desired. --season chicken which cayenne or black pepper seasoning if desired --cut up one onion and one green pepper into fine pieces --saute the onion and pepper in a light amount of veggie oil, covering the bottom of the pan (standard saute rules apply) --add chicken and saute over medium-high heat, browning the chicken and onion lightly if preferred --return the water in which you boiled the chicken breasts --bring to a light boil --add the can of tomato paste, stir in --add the drained can of butter beans, stir in --add 4-5 cubes of the maggi or chicken boullion, stir, let them dissolve throughout --add approximately a 1/2 jar of peanut butter, add to taste, meanwhile thickening the stew --allow the mixture to become and remain thick, chowder-like --add 3/4 to 1 whole bag/box of frozen chopped spinach --keep a vacant to light boil while adding all these ingredients --you may add water to thin the mix, but preferably keep it thick or chowder-like --serve over prepared rice, or even pastas --enjoy
--try substituting spinach with chopped broccoli, french cut string beans, or other green veggies --smaller ingredients of the stew can be traditionally various, including chopped tomato and serving with cassava, potatoes, or boiled yam.
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Post by drizzletown on Mar 24, 2013 7:28:00 GMT -8
I have been off of sugar (well, sugary stuff) for quite a while now. I do have honey now & then. I made the yummiest ice cream using my electric ice cream maker (the kind w/ the container you freeze). 2 mashed bananas 2 tbs honey Mix 1/2 cup or less of peanut butter Mix 1/2 pint of cream (or 1/2 & 1/2) Put in the maker. If too thick, add a bit of milk while mixing. OMG! This is delicious!!!!!!!!!!!!!!!!!!!!!!!!! It tastes like frozen mousse.
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Post by Kent67b on Mar 24, 2013 9:57:06 GMT -8
I have been off of sugar (well, sugary stuff) for quite a while now. I do have honey now & then. I made the yummiest ice cream using my electric ice cream maker (the kind w/ the container you freeze). 2 mashed bananas 2 tbs honey Mix 1/2 cup or less of peanut butter Mix 1/2 pint of cream (or 1/2 & 1/2) Put in the maker. If too thick, add a bit of milk while mixing. OMG! This is delicious!!!!!!!!!!!!!!!!!!!!!!!!! It tastes like frozen mousse. Driz, I'm trying to get off sugar. Do you find you feel better now that you've eliminated sugar? It is very difficult to stop eating it for me.
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Post by drizzletown on Mar 24, 2013 16:20:06 GMT -8
I do feel better. More energetic. Though I'm still going through the mid-life crisis, so unsure what is the culprit of what feeling (exercise, no sugar, less TV, more guitar/singing, more writing, more getting out to hear local live music). My family has survived, but it's a bit tough. A mid-life crisis is VERY "I, me, mine", and that is hard on relationships.
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Post by Kent67b on Mar 24, 2013 17:48:00 GMT -8
I do feel better. More energetic. Though I'm still going through the mid-life crisis, so unsure what is the culprit of what feeling (exercise, no sugar, less TV, more guitar/singing, more writing, more getting out to hear local live music). My family has survived, but it's a bit tough. A mid-life crisis is VERY "I, me, mine", and that is hard on relationships. Thanks Driz. I'm going off sugar April 1st. BTW, did you go through any withdrawal?
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Post by drizzletown on Mar 24, 2013 18:24:34 GMT -8
Nope! Was the easiest diet I've ever tried. However, I'm going to have to take a bit further, and I'm not ready for that.
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Post by b@@b on Mar 24, 2013 19:34:55 GMT -8
Great that this thread was reopened. Now I found a copy of my granat soup which I thought was lost forever. Was just thinking of it today, and how I left the recipe at an ex ex gf's place long ago. Probably burnt it by now.
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Post by DCXMMXVI on Jan 19, 2014 10:03:33 GMT -8
Baked Spaghetti or Spaghetti Casserole
What You'll Need
Spaghetti (She didn't specify how much to use, so I used 1 1/2 lb but had a little bit left over, so maybe try 1 1/4 lb of spaghetti) 6 strips of bacon 1 lb ground beef 1 clove garlic 1 medium white onion (or yellow if preferred) 1 red bell pepper 3 14 oz cans of diced tomatoes 2 tbsp dried oregano 4 cups shredded cheddar cheese 10 oz can cream of mushroom 1/4 cup water parmesan cheese (your preferred amount)
Directions
Cook the spaghetti
Cut the strips of bacon into pieces and cook them. When cooked, take the bacon out of the pan and put it aside but KEEP THE BACON GREASE.
In another pan, cook the ground beef and then put it aside with the bacon.
Finely chop up the garlic clove, onion and bell pepper. When finished, put the chopped veggies into the bacon grease and cook them until they soften.
Once your veggies are softened, add your 3 14 oz cans of diced tomatoes, along with 2 tbsp of dried oregano. Mix it all together. When mixed up, continue mixing for a minute or 2 and then turn the stove off.
When all above is mixed, add the bacon and ground beef into the pan and mix it in.
At this point, you have your spaghetti cooked, and then you have your meat/veggies cooked/mixed. Keep in mind, the meat/veggie mixture is going to be soupy from the cans of diced tomatoes. But it's nothing a slotted spoon can't handle.
Mix 10 oz can of cream of mushroom and 1/4 cup of water.
Use cooking spray on the bottom of your baking pan. The size of pan I used was 12 in. x 10.5 in. x 2.5 in. and it was near perfect size. Hopefully you have one around that size.
After spraying the bottom of your pan, add a layer of spaghetti. Use half of the amount you cooked. After that, add half of the meat/veggie mixture, which will be your second layer. USE A SLOTTED SPOON. Then add 2 cups of shredded cheddar cheese, which will be your third layer. Then add another layer of spaghetti, then another layer of the meat/veggie mixture, and then 2 more cups of shredded cheddar cheese.
Then take the cream of mushroom (that you mixed in 1/4 cup water) and drizzle it on top of the casserole. After that, add your preferred amount of Parmesan cheese and sprinkle it on top.
Bake in the oven at 350 degrees for 30-35 minutes.
Notes
I made this yesterday and it was really good. But I'm not the biggest fan of bell peppers so I only used 3/4 of one. But for me, that was still a little too much. When I make it again, I might only use 1/2 of a typical sized bell pepper. Another thing I wished I had done was chop the diced tomatoes from the cans into smaller pieces. It might depend on what brand you buy, but the kind I bought had chunks that were maybe a little too big.
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Post by b@@b on Feb 2, 2014 9:56:01 GMT -8
In light of seeing the words "cooked", "baked", and "fried" around here so often, I thought it fit to just post this here. Not to rain on any gourmet parades, nor my own, but I've found recent interest in a still-developing study on Acrylamides, and it's carcinogenic presence in foods. Discovered as a toxic compound presence in 2002, since then, this initially pertains to high-temp cooked or fried foods such as potatoes and grains. The number one culprits being French fries and any and all mass-produced bagged (potato) chips. And, I must assume rice as well, which I love. However it has been indicated steaming foods at risk does not cause the compound. (Not to mention, it is a cancerous agent in cigarette smoke.) It is baffling a much as it is incredible to be able to identity these industrial constituents of our modern world and the risks at hand.
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