Maple Meatloaf
2 lbs lean ground beef
1 lb maple-flavored bulk sausage
1 cup prepared poultry stuffing or soft breadcrumbs
1 tbs dehydrated onion
3 eggs
1/4 cup molasses
Mix all ingredients together. Shape into a loaf on baking sheet; drizzle with molasses and bake at 375 F for approx 1 hr.
1 lb maple-flavored bulk sausage
1 cup prepared poultry stuffing or soft breadcrumbs
1 tbs dehydrated onion
3 eggs
1/4 cup molasses
Mix all ingredients together. Shape into a loaf on baking sheet; drizzle with molasses and bake at 375 F for approx 1 hr.
Need tried and easy bread recipe
Not looking for a bread machine recipe rather the old fashioned white bread recipe - anyone?
If you like Horseradish
hey I finally found my password , yippee
Anyways my grandmother used to make this ,always did love it , even as a child , Yum
Scrape the horseradish clean ,then grate . Put into a pot, then pour hot beef broth over top (chicken broth may also be used ), to this add salt , sugar and breadcrumbs . Let this come to a boil stirring a few times, it has to be a thick sauce . After cooking is complete, add 1 tablespoon of sour cream .No measurements to go by , just use your own judgment and add all to taste .
Anyways my grandmother used to make this ,always did love it , even as a child , Yum
Scrape the horseradish clean ,then grate . Put into a pot, then pour hot beef broth over top (chicken broth may also be used ), to this add salt , sugar and breadcrumbs . Let this come to a boil stirring a few times, it has to be a thick sauce . After cooking is complete, add 1 tablespoon of sour cream .No measurements to go by , just use your own judgment and add all to taste .
Yeast--CHEAP!!!
Reading a review of a bread machine cookbook, I discovered I was paying too much in the grocery store for that jar of Fleischmann's yeast--$7.99. I discovered a product called, "SAF Yeast." This is a trade name and generically it's "instant yeast." If you go to Amazon.com and search "SAF Yeast," it should pull up all the vendors. Best one I found was DAB Nutrition, and they're selling Fleischmann's Instant Yeast, 16 oz for ***$2.99***!!!! Of course there's shipping and I think it brings the total up to $8 or $9, but it's still a bargain over that 2-oz jar for $7.99!!!
Sylvia, could you let Meezer and CheapGal and any other bread machine people over "there" know this? You'll have to be creative with the info LOL, but I'll leave that to you!!! BTW, DAB told me they ship FedEx.
Sylvia, could you let Meezer and CheapGal and any other bread machine people over "there" know this? You'll have to be creative with the info LOL, but I'll leave that to you!!! BTW, DAB told me they ship FedEx.
Just Got Me a New Salad Spinner
Luckily I was able to cancel the Amazon order for a Kitchenaid spinner...the reviews were HORRIBLE!!! Also, the reviews were horrible for Cuisinart.
I went to ebay and a lady was selling the Tupperware "Spin and Store" for very cheap and since Tupperware holds up AND has a wonderful guarantee, I got that. Nice color too, it was lilac (not that it matters LOL), so I got that one.
Caveat--don't EVER buy the Progressive brand. I spent $20 for one of those last year and the spin mechanism broke. It was one of the ones where you pull the string.
I went to ebay and a lady was selling the Tupperware "Spin and Store" for very cheap and since Tupperware holds up AND has a wonderful guarantee, I got that. Nice color too, it was lilac (not that it matters LOL), so I got that one.
Caveat--don't EVER buy the Progressive brand. I spent $20 for one of those last year and the spin mechanism broke. It was one of the ones where you pull the string.
Red Beans and Rice
Found this recipe from the Neelys and tweeked it a little. If you want it to taste more like New Orleans style - you might use Andouille sausage (very spicy and hot) otherwise use any smoked or mild sausage. Delicious.
Red Beans and Rice
1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped or ½ tsp celery seed
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices or Andoulie sausage (Really spicy)
1 teaspoon dried thyme
Adobo All purpose seasoning – 1 tablespoon
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock (or 3 cups water w/ 2 envelopes of chicken stock (powdered)
2 bay leaves
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, all purpose seasoning, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
Serve over Rice.
___________________________________________________________________
Do cook it for the 1 1/2 hour so that the beans pick up the flavors. I also took some beans and mashed them then put them back in the pot to thicken it a bit.
Red Beans and Rice
1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped or ½ tsp celery seed
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices or Andoulie sausage (Really spicy)
1 teaspoon dried thyme
Adobo All purpose seasoning – 1 tablespoon
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock (or 3 cups water w/ 2 envelopes of chicken stock (powdered)
2 bay leaves
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, all purpose seasoning, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
Serve over Rice.
___________________________________________________________________
Do cook it for the 1 1/2 hour so that the beans pick up the flavors. I also took some beans and mashed them then put them back in the pot to thicken it a bit.
Overstock $1 Shipping on Entire Order
Don't know how long that one will last, and I noticed they had the new model of WP's electric wok for $30 and change.
Lemon Grilled Chicken
This has been a favorite of mine since childhood. My mother, the ORIGINAL health nut, got the recipe out of Myra Waldo's "Cooking For Your Heart and Health." I've tweaked the recipe only by doubling the oil and lemon juice so I could marinate it in a Ziploc bag and there'd be enough marinade to go around. In the original recipe, it was merely brushed on the chicken parts and let to stand.
1/4 cup lemon juice (reconstituted is fine)
1/4 cup corn oil (I use olive oil, the original recipe calls for corn oil)
1 tsp sea salt or kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small whole chicken, cut into 8 pcs
Mix all ingredients except chicken in a Ziploc bag. Add chicken parts and turn bag a couple of times. Marinate for 1-2 hrs in fridge.
Preheat broiler. Broil, skin side down, for about 15-20 min (broil on low or if your stove only has high setting, broil about 4" from heat source). Turn chicken skin side up and broil for another 15 minutes, or until juices run clear and internal temp at thickest point is 165*F.
I've done this on the gas BBQ and it comes out great, but honestly, it tastes better, at least to me, if it's done in the broiler. The original recipe calls for the broiler and maybe my preference for that way of cooking comes a bit from nostalgia of Mom cooking it.
1/4 cup lemon juice (reconstituted is fine)
1/4 cup corn oil (I use olive oil, the original recipe calls for corn oil)
1 tsp sea salt or kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small whole chicken, cut into 8 pcs
Mix all ingredients except chicken in a Ziploc bag. Add chicken parts and turn bag a couple of times. Marinate for 1-2 hrs in fridge.
Preheat broiler. Broil, skin side down, for about 15-20 min (broil on low or if your stove only has high setting, broil about 4" from heat source). Turn chicken skin side up and broil for another 15 minutes, or until juices run clear and internal temp at thickest point is 165*F.
I've done this on the gas BBQ and it comes out great, but honestly, it tastes better, at least to me, if it's done in the broiler. The original recipe calls for the broiler and maybe my preference for that way of cooking comes a bit from nostalgia of Mom cooking it.
I LOVE LOVE LOVE That Kitchen Cart!!!
Even after one day, I can say this is one of the BEST purchases I ever made. This cart rolls easily, and I can put it out of the way easily in my kitchen. Folds up neat as you please and fits folded up alongside my sink. Perfecto! On QVC the model is K17581. Sylvia--it's sold out but they could be restocking it. It's the folding kitchen island with ss accents (that's the description of it they give)
To My Appliance Junkie Buds
Welcome "Cavewomen!" If you want to post your thoughts, ideas, heck ANYTHING over here, just leave a comment with your email addies so I can add you to the list where you can blog along with me. Don't worry about anyone seeing your email addies because comments are set to be moderated before they're posted and I definitely will NOT post those!!!!
You are some brilliant women with wonderful ideas and great senses of humor and this blog should be real fun!!!!
You are some brilliant women with wonderful ideas and great senses of humor and this blog should be real fun!!!!
Bread Machine Tip
I always wondered why my bread machine loaves were of such poor quality as compared to making bread the old-fashioned way. I came about learning what the problem was purely by accident.
When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.
I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.
Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.
Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.
I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.
The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!
When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.
I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.
Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.
Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.
I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.
The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!
Great Pressure Cooker Book!
Excellent source for pressure cooking recipes and all things pressure cooker.
Miss Vickie's Big Book of Pressure Cooker Recipes
Vickie Smith also has a pressure cooker forum at Yuku~~
Pressure Cooker Forum
As with any Yuku group, you have to become a Yuku "community" member before you can post (generally). Some groups are moderated. I joined this group so many years ago that I can't remember if you need moderator approval to join. I don't think so--I believe "community" membership is the only thing necessary.
Miss Vickie's Big Book of Pressure Cooker Recipes
Vickie Smith also has a pressure cooker forum at Yuku~~
Pressure Cooker Forum
As with any Yuku group, you have to become a Yuku "community" member before you can post (generally). Some groups are moderated. I joined this group so many years ago that I can't remember if you need moderator approval to join. I don't think so--I believe "community" membership is the only thing necessary.
Who Cut the Cheese------cake LOL
Picked up this great tip the other day for slicing a cheesecake perfectly--
Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.
This really beats the knife dipped in hot water.
Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.
This really beats the knife dipped in hot water.
Chicken Noodle Casserole
Rice cooker recipe
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
Tuna Noodle Casserole
- 3 cups uncooked egg noodles
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon vegetable oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese ( you can add a little parmesan too)
- 1 cup milk
- 1 can (12 ounces) tuna, drained and flaked
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.
Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, and salt. Pour into a greased 8-in. square baking dish. Top with crushed potato chips or buttered bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until heated through. 4-6 servings.Poppy Seed Chicken Casserole
Absolutely DREAMY recipe from "Rockysmom" from the HSN boards
2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts
Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.
Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.
Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees
2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts
Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.
Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.
Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees
Alfredo Sauce
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.
Tasty Rice Cooker Creamed Chicken
1 large boneless, skinless chicken breast, cut in 1" cubes
1 cup high-quality concentrated chicken stock
2 cups water
2 stalks celery, sliced about 1/4" thick
1 small onion chopped
1/2 cup sliced carrots
1/2 cup sliced mushrooms
3 tbs cream cheese
3/4 cup half and half
Place all ingredients, except cream cheese and half and half in rice cooker. Set to cook and cook until there's about 1/2 cup of liquid remaining. Add cream cheese and half and half. Leave on or re-set to "cook" setting until liquid bubbles; stir well. Set to "warm" and juice should reduce some, if not, set back to "cook" until sauce is creamy. Serve over rice.
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