tag:blogger.com,1999:blog-11842772360528237002023-06-20T06:54:51.891-07:00My CookingPuddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-1184277236052823700.post-45217443230445188372008-07-29T12:08:00.000-07:002008-07-29T12:45:31.966-07:00Chicken Pot PieThis is family approved and the leftovers ACTUALLY get eaten! home made pot pie like this one seems like a lot of work but it is so worth the time if you can put into it. once you have the basics of it, it becomes easier and faster and then you can jazz it up the way your family likes.<br /><br />what you need.<br /><br />~ main ~<br /><span style="color: rgb(204, 0, 0);">chicken breast ( we use 3-4 depending on the size of them)</span><br /><span style="color: rgb(204, 0, 0);">Potatoes (3 lg )</span><br /><span style="color: rgb(204, 0, 0);">carrots ( 3 lg )</span><br /><span style="color: rgb(204, 0, 0);">chicken seasoning</span><br /><br />~ rue~<br /><span style="color: rgb(204, 0, 0);">2 c chicken broth</span><br /><span style="color: rgb(204, 0, 0);">2 tbs flour</span><br /><span style="color: rgb(204, 0, 0);">2 tbs butter</span><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Small</span> pinch pepper flakes ( just a little, i use it in the rue because it will then be cooked into the sauce and evenly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">distributed</span> around the food and you wont have one bite here and there that are HOT! but a nice even heat.. and this is a very very miner amount because i have no tolerance to the heat yet unlike my hubby <span class="blsp-spelling-error" id="SPELLING_ERROR_2">lol</span> who adds much more onto his )<br /><span style="color: rgb(204, 0, 0);">salt</span><br /><span style="color: rgb(204, 0, 0);">pepper</span><br /><br />~ pie~<br />2 frozen <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre</span>-made pie crust ( or make your own if your up to it!)<br />drop biscuit recipe (mine below) or Bisquick for the top<br /><br /><span style="color: rgb(204, 0, 0);">1 cup flour</span><br /><span style="color: rgb(204, 0, 0);">1 cup wheat flour</span><br /><span style="color: rgb(204, 0, 0);">1 tsp sugar</span><br /><span style="color: rgb(204, 0, 0);">3 tsp of backing powder</span><br /><span style="color: rgb(204, 0, 0);">1/2 tsp of salt</span><br /><span style="color: rgb(204, 0, 0);">1/3 c oil</span><br /><span style="color: rgb(204, 0, 0);">1 cup milk</span><br />------------------------------------------------<br />this is one that i do in steps threw out the day. it can be done all at once but being a stay at home mom i have to privilege of spreading the work out!<br /><br />what you need to do...<br /><br /><span style="color: rgb(204, 0, 0);">peel your potatoes and carrots </span><br /><span style="color: rgb(204, 0, 0);">drop them into a pan of water and turn on high. set your timer for 20 min...start the time when you put the pot on the stove NOT when it starts to boil</span>.<br /><br />~~ lay your chicken on pan for the oven.. season with your chicken seasoning ( mine is <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre</span>-made ~~ in a jar! )<br />~~ put in a 375 oven for 30 min.<br /><br /><span style="color: rgb(204, 0, 0);">drain your potatoes and carrots and leave to cool down</span><br /><span style="color: rgb(204, 0, 0);">once cool cube them up for the pie</span><br /><br />~~ pull chicken out and let cool<br />~~ cube the chicken up<br /><br />~~ now put in your frozen pie crust so that they are <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pre</span> cooked and ready for the pie filling ( this way it will be nice and crisp and you will not have to worry about if its cooked when you bake the top later.... follow the direction on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">package</span>...<br /><br /><span style="color: rgb(204, 0, 0);">Grab a new pan to make your rue in</span><br /><span style="color: rgb(204, 0, 0);">medium heat melt the butter</span><br /><span style="color: rgb(204, 0, 0);">add the flour and cook about one min to cook out the flour taste</span><br /><span style="color: rgb(204, 0, 0);">add your chicken broth and start stirring. let it come back to a boil to dissolve any lumps.</span><br /><br />~~ now add your potatoes, carrots and chicken into the rue and mix so that its all coated.<br />~~ pull out your pie pans and fill each one up<br /><br /><span style="color: rgb(204, 0, 0);">prepare your biscuit recipe or your Bisquick and add a little more milk to thin it out. you want it to be thin enough to pour out and cover the top. </span><br /><br />~~ put your pies into a 400 degree oven for 15 min if using my biscuit recipe, otherwise for the time of yours. basically all your doing here is cooking the top now.<br /><br /><br />and there you go. all that work will pay off when you cut into this pot pie and gobble it up!Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-27452252523932612062008-07-23T17:46:00.000-07:002008-07-23T18:17:46.539-07:00biscuits, gravy, potatoes and eggs!Well this is are weekly Wednesday meal..breakfast for dinner! it changes some times depending on my lvl of ...boredom :) but always breakfast. saves me one day on my menu for the week i love it!<br /><br />so this is my basic that i make. David LOVES biscuits and gravy and i LOVE potatoes and eggs. so we mix them and its darn good.<br /><br />-----------------------------------------------<br />first...biscuits! now depending on how lazy your filling or how gung ho you fill you can do pre-packaged, Bisquick mix or make your own drop biscuits like me. The recipe i like for that is...<br /><br /><br /><span style="color: rgb(204, 0, 0);">1 cup flour</span><br /><span style="color: rgb(204, 0, 0);">1 cup wheat flour</span><br /><span style="color: rgb(204, 0, 0);">1 tsp sugar <span style="color: rgb(0, 0, 0);">( seems to make it softer )</span></span><br /><span style="color: rgb(204, 0, 0);">3 tsp of backing powder</span><br /><span style="color: rgb(204, 0, 0);">1/2 tsp of salt</span><br /><span style="color: rgb(204, 0, 0);">1/3 c oil</span><br /><span style="color: rgb(204, 0, 0);">1 cup milk</span> ( i use prepared powdered milk for my cooking at it comes out really well, i have not noticed any difference. )<br /><br />what do i do!!??<br /><br /><span style="color: rgb(204, 0, 0);">now turn your oven on to 400! </span><br /><span style="color: rgb(204, 0, 0);"><br />mix all your dry together just to give it a quick mix</span><br /><span style="color: rgb(204, 0, 0);">now dump in the wet and mix well to get the lumps out and brake down the flour.</span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696590479/" title="016"><img src="http://farm4.static.flickr.com/3203/2696590479_65ce149756_m.jpg" alt="016" class="pc_img" width="240" height="160" /></a></span> </p><br /><span style="color: rgb(204, 0, 0);">now pull out your cookie sheet </span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696620247/" title="019"><img src="http://farm4.static.flickr.com/3169/2696620247_49f724659b_m.jpg" alt="019" class="pc_img" width="240" height="160" /></a></span> </p><br /><span style="color: rgb(204, 0, 0);">now drop large spoon fulls of the mix onto the sheet</span><br /><span style="color: rgb(204, 0, 0);">now put it IN the oven for 15 min</span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696620337/" title="021"><img src="http://farm4.static.flickr.com/3029/2696620337_6044b4d17d_m.jpg" alt="021" class="pc_img" width="240" height="160" /></a></span> </p><br /><br />WALLA! YUMM<br /><br />----------------------<br /><br />now to get your potatoes and eggs started!<br /><br /><span style="color: rgb(204, 0, 0);">you need....</span><br /><span style="color: rgb(204, 0, 0);">well duh pototoes <span style="color: rgb(0, 0, 0);">( we use 4-5 large ones )</span></span><br /><span style="color: rgb(204, 0, 0);">a lot of salt</span><br /><span style="color: rgb(204, 0, 0);">a lot of pepper</span><br /><span style="color: rgb(204, 0, 0);">a TINY pinch of red pepper flakes </span><br /><span style="color: rgb(204, 0, 0);">1 tsp of garlic salt OR 2-3 minced cloves</span><br /><span style="color: rgb(204, 0, 0);">1 tsp of onion powder OR 1/2 a minced onion</span><br /><span style="color: rgb(204, 0, 0);">oil... butter..</span><br />-----<br />6 eggs and about 4 or 5 tsp of water<br />-----<br /><br />what to do??<br /><br /><span style="color: rgb(204, 0, 0);">cube your taters!</span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696620389/" title="023"><img src="http://farm4.static.flickr.com/3061/2696620389_ff99f2d6d5_m.jpg" alt="023" class="pc_img" width="240" height="160" />( here is the monster girl helping me !)</a></span> </p><span style="color: rgb(204, 0, 0);">dump some oil and butter in the pan</span> ( oil to help with the sticking and cooking.. butter for the browning! works best with both )<br /><span style="color: rgb(204, 0, 0);">dump the taters in your pan </span><br /><span style="color: rgb(204, 0, 0);">now add your salt, pepper, onion, garlic and pepper flakes!</span><br /><span style="color: rgb(204, 0, 0);">MIX WELL</span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696620451/" title="024"><img src="http://farm4.static.flickr.com/3047/2696620451_9d9159b607_m.jpg" alt="024" class="pc_img" width="240" height="160" /></a></span> </p><br /><br /><span style="color: rgb(204, 0, 0);">cover on med for 10 - 15 min to soffen</span><br /><span style="color: rgb(204, 0, 0);">uncover for 10-15 min on med to cook and brown</span><br /><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2697437724/" title="030"><img src="http://farm4.static.flickr.com/3132/2697437724_b49da6e847_m.jpg" alt="030" class="pc_img" width="240" height="160" /></a></span> </p><span style="color: rgb(204, 0, 0);">NOW mix your eggs and water togather </span><br /><span style="color: rgb(204, 0, 0);">when the potatoes are done make a well in the middle of the pan</span> ( because im lazy and dont want another dish!!)<br /><span style="color: rgb(204, 0, 0);">DUMP the eggs in the well and wait as they cook up</span><br /><span style="color: rgb(204, 0, 0);">add some salt!</span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696620975/" title="031"><img src="http://farm4.static.flickr.com/3001/2696620975_c25900723c_m.jpg" alt="031" class="pc_img" width="240" height="160" /></a></span> </p><br /><span style="color: rgb(204, 0, 0);">mix after a min and finish the cooking</span><br /><br />WALLA! potatoes and eggs!<br /><br />---------------------------------------<br /><br />now the gravy! if your having a lazy day just pull out a package of country gravy and 2 min later your done. OR if your having a good day and want to show off make it from scratch<br /><br />what you need!<br /><br /><span style="color: rgb(204, 0, 0);">1/2 sausage</span><br /><span style="color: rgb(204, 0, 0);">2 tsp butter</span><br /><span style="color: rgb(204, 0, 0);">2 tsp flour</span><br /><span style="color: rgb(204, 0, 0);">about 1 cup of milk</span><br /><br />what do i do??!!<br /><br /><span style="color: rgb(204, 0, 0);">brown up the sausage</span><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2697437376/" title="025"><img src="http://farm4.static.flickr.com/3215/2697437376_e686ed8609_m.jpg" alt="025" class="pc_img" width="240" height="160" /></a></span> </p><br /><span style="color: rgb(204, 0, 0);">when done remove but leave the grease</span> ( sooo good for your gravy! i some times dont have much because of the leanness of my sausage so i just use another tsp of butter to make up the diffrence)<br /><span style="color: rgb(204, 0, 0);">add your butter to the pan and melt</span><br /><span style="color: rgb(204, 0, 0);">add your flour to the pan and allow it to cook for about a min to cook out the "flour" taste </span><br /><span style="color: rgb(204, 0, 0);">slowly add your milk and stir stir stir! </span><br /><span style="color: rgb(204, 0, 0);">alow it to cook the lumps out and smooth </span><br /><span style="color: rgb(204, 0, 0);">add some salt and pepper and pepper flakes if you want more heat.</span><br /><span style="color: rgb(204, 0, 0);">now add the sausage back!! </span><br /><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2697437520/" title="027"><img src="http://farm4.static.flickr.com/3150/2697437520_ecb398b7d6_m.jpg" alt="027" class="pc_img" width="240" height="160" /></a></span> </p><br />WALLA! yummy home made gravy... <br /><br />-------------------<br /><br />now my kitchen is a mess and i have to plate it all!<br /><br /><span style="color: rgb(204, 0, 0);">cut your buiscets in 1/2 and put them on your plate</span><br /><span style="color: rgb(204, 0, 0);">pile on the potatoes and eggs</span><br /><span style="color: rgb(204, 0, 0);">add your gravy!</span><br /><br /><p class="Photo"> <span class="photo_container pc_m"><a href="http://www.flickr.com/photos/14684318@N02/2696621079/" title="034"><img src="http://farm4.static.flickr.com/3179/2696621079_37ec1c7e29_m.jpg" alt="034" class="pc_img" width="240" height="160" /></a></span></p><p class="Photo"><br /><span class="photo_container pc_m"></span> </p>and now thats a hearty meal.Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-29073425017602972952008-07-22T17:56:00.000-07:002008-07-22T18:32:53.566-07:00Pull apart pork sammys and brownies!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/14684318@N02/2694500208/"><img style="cursor: pointer; width: 400px;" src="http://www.flickr.com/photos/14684318@N02/2694500208/" alt="" border="0" /></a><br />Tonight i make a family favorite pull apart pork Sammie!<br /><br />what do i need?<br /><br /><span style="color: rgb(204, 0, 0);">1 bottle of your <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fav</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bbq</span> sauce<br />1-2 bottles of water</span><br /><span style="color: rgb(204, 0, 0);">1 cup ( or can ) of beans <span style="color: rgb(51, 0, 51);">.. mine are 1cup of dried <span class="blsp-spelling-error" id="SPELLING_ERROR_2">blac</span></span></span><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);">k beans left </span></span><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);">out to soak over night )<br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);">1 or 2 tsp of garlic powder or 4 cloves of garlic</span></span></span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);">1 or 2 tsp of onion powder or a half of onion thrown in and pulled out at the end <span style="color: rgb(51, 0, 51);">( i add it just for the flavor but you are MORE then welcome to cut it up, cook it with it and eat it all! )</span><br />1 small pork roast... <span style="color: rgb(51, 0, 51);">( heck beef roast.. side.. butt.. chicken.. anything would work ! )<br /><span style="color: rgb(204, 0, 0);">1 tsp of pepper flakes<br />~ for later shredded cheese... lettuce and tomato ~</span></span></span></span></span></span><br /><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);">now this can be jazzed up how ever your family likes to eat. peppers, mushrooms.. corn :) what ever. its one of those you cant really mess it up if you use the food you like in it.<br /></span></span></span></span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);">now.. what do i do with it all!!!</span></span></span></span></span><br /><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);"> ~ pull out your crock pot ( i love mine! ) and add the sauce and </span></span></span></span></span></span><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);">water in first and mix it up to dissolve the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bbq</span> sauce</span></span></span></span></span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);">now add the rest! just dump it in and mix it <span class="blsp-spelling-error" id="SPELLING_ERROR_4">upn</span></span></span></span></span></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3017/2694500208_11c161f01b.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3017/2694500208_11c161f01b.jpg?v=0" alt="" border="0" /></a><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);"><br />n</span></span></span></span></span></span><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);">ow set it on low and let it just simmer <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ALLLL</span> day long and enjoy the smell as it fills your home!</span></span></span></span></span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);">now its 30 min before dinner so pull out your buns and put then on your cookie sheet and set the oven to broil.<br /><br /></span></span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3147/2694500112_a62138d553.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3147/2694500112_a62138d553.jpg?v=0" alt="" border="0" /></a><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);">5 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">mins</span> no more ! watch so they don't turn black!!<br />now wile they are still on the cookie sheet put shredded cheese on the bottom bun<br />now add the yummy pork mix on top<br /><br /></span></span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3046/2693685721_0e203c78cc.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3046/2693685721_0e203c78cc.jpg?v=0" alt="" border="0" /></a><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);"><br />now add more cheese!<br /><br /></span></span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3175/2694499766_a0c2109782.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3175/2694499766_a0c2109782.jpg?v=0" alt="" border="0" /></a><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);">now.. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ok</span> so only me.. add your lettuces or tomatoes<br /><br /></span></span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3155/2694499650_7de4e4af6c.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3155/2694499650_7de4e4af6c.jpg?v=0" alt="" border="0" /></a><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);"><br />now.. EAT IT! so good!<br /><br /><br /><span style="color: rgb(51, 0, 51);">NOW DESSERT! BROWNIES!! ok well i am a lazy person at the end of making dinner so i pull out a box of brownies but i like to make it extra special with CHOCOLATE CHIPS! just mix the box accordingly and put it in the pan then dump 1/2 a bad of CC on it and cook according to the box.. couldn't make it easier if i tried but with the CC melted on top its heavenly!<br /><br /><br /></span></span></span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3182/2694499424_310e0809d1.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3182/2694499424_310e0809d1.jpg?v=0" alt="" border="0" /></a><br /><br />enjoy and god bless!<br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(255, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="color: rgb(204, 0, 0);"><br /></span></span></span></span></span></span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-83061783669628662122008-07-01T16:57:00.000-07:002008-07-01T17:30:19.472-07:00biscuits and gravy for dinner!biscuits and gravy for dinner! THIS IS my husbands fav meal! i finally FINALLY mastered the biscuit's! I used to use bisquick and make drop biscuits because i just could not make a good "normal" biscuit... the trick? DON'T ROLL IT SO THIN! lol they don't really... rise much so i basically just pat the dough out a bit to about 1/2 to 1 in thick.. yes you heard me! and cut it out and put it on a sheet and .. it cooks threw just fine, i was worried about the center but.. no problems at all.<br /><br />this is the one i use now.<br />2 cup flour<br />1 tbs baking powder<br />1 tsp salt<br />1/3 cup shortening<br />2/3 cup milk or buttermilk<br /><br />mix the flour baking powder and salt together. now with your hands ( oh its just more fun this way people!) rub the shortening in to the flour mix. you want to do this tell its all little coarse crumbs. smaller then peas. now mix in the milk.. i just use my hands because well.. it saves a dirty dish and at the end it will not be that big a mess as you think. after you get it mixed up mine is always still a bit to wet so i throw in a 1/2 a hand full of flour on top and mix it in just a little. it all comes together then nicely.<br /><br />dust the counter just a little bit and drop the dough on it and i use my hands and just push it down and out tell its about 1/2 to 1 in some were in there... just smaller then you actually want the biscuit to be. i use a cup to cut it out and put it on a ungreased pan<br /><br />400 degrees for 10 - 15 min .. start checking after ten and wait tell its golden brown on top.<br /><br />if you want drop biscuits instead? use a spoon not your hand :) use melted shortening or oil, i use oil, and up the milk to a cup. mix it and you want it to be thicker then pancake batter , you want to be able to spoon the wet dough up and put it on the pan and have it stay there. if its watery or runny you need more flour.<br /><br />cheesy biscuits? after you mix it all up, either way normal or drop, just throw in a hand full of shredded cheese and mix it up at the end!Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-57167014897552630602007-11-07T19:41:00.001-08:002007-11-07T19:41:23.488-08:00Make your own cookbook?This is one of the coolest things i have seen in a while. <a href="http://www.tastebook.com/home">Its a place you can make your very own cookbook!</a> sign up is free and you can pick already done recipes or you can take your very own and have them done for the book. It looks like it cost $35 to have the book printed and this gives you 100 recipes spots to use. I don't think you have to use it on the same book either? hmm i will look more into this, but wow i just think this is great! I have a nice assortment of my own recipes and have been forever trying to find a really nice way to store and keep them.. I'm a messy cook lol I am going to play around with it a bit i think but i wanted to share it because it looks like its a beta stage so it must be new ;)Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-57952568192844394782007-11-03T18:39:00.000-07:002007-11-03T18:55:37.738-07:00Cooking Times for Beef, Pork, Chicken and Fish<span style="font-weight: bold;">First thing first ~ source~</span><br /><span style="font-weight: bold;">FDA Center for Food </span><br /><br /><span style="font-weight: bold;">Do not roast food at temperatures below 325° F - bacteria may grow while cooking at this low temperature. Never cook a Thanksgiving turkey overnight in the oven below 325° F.</span><br /><br />Now that is out of the way :) lets move on. I wanted to make a very easy fast chart for cooking time lines. I remember when I first really started cooking and never knew what temperature to cook meat at or for how long.. I would run around trying to find my betty Crocker cook book that was like 10 yrs old that was handed down to me in the first place JUST to see how long and how hot to put the pork in the oven! Ok so I still some times have to do this LOL. So this was my motivation to make this list.<br />I never found it helpful to be told " cook it to 160 degrees" hmm ok I don’t have a meat thermometer and if I did were would I stick it?? So I have always tried to find the "cook at 350 for 40 min" and ok if I cut into it and its red… BACK in the oven it goes! <br /><br />Just to be totally correct though if you have a meat thermometer its not a bad idea to use it:)<br /><br />I have added links below also so that if you want some more in-depth info you would have it for all the other stuff. I'm lazy and just want to post the "main" stuff you might need to look up ;) nice of me hu!<br /><br /><span style="font-weight: bold;">beef roast</span><br />oven 325* 30min per pound ~internal 160 degrees~<br /><a href="http://www.askthemeatman.com/beef_cooking_times.htm">….more on beef….</a><br /><br /><span style="font-weight: bold;">Pork roast</span><br />oven 350* 20-30 min per pound ~internal 160 degrees~<br /><a href="http://www.askthemeatman.com/pork_cooking_chart.htm">….more on pork…..</a><br /><br /><span style="font-weight: bold;">Whole Chicken </span><br />oven 350* 30 min per pound works perfect for me ~internal 160 degrees ( see a trend with this?)<br /><a href="http://www.recipetips.com/kitchen-tips/t--911/chicken-cooking-times.asp">….more on chicken….</a><br /><br /><span style="font-weight: bold;">fish...</span> tricky tricky one! basic guide line i found<br />oven 230* 5-7 min per cm for fresh ~ 10-12 min per cm for frozen<br /><span style="font-size:85%;"><span style="font-style: italic;">( my favorite ? sear the fish in a hot pan first then pop into the oven at 350* for 5-7 min to finish. you have a great crunch on the outside and flaky on the inside.. but careful i do tend to like my stuff VERY well cooked )</span></span><br /><a href="http://www.bassonhook.com/fishforfood/fishcookingtechniques.html">.... all the ways to cook fish here ...</a><br /><br />I'm sorry i can not be helpful on sea food. I never cook it and have no earthly idea what to do with it! fish is the only thing that i some times try to cook. I hope this was vaguely helpful and that the links provide the "real" info for you!Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-11245350793761200912007-11-03T12:58:00.000-07:002007-11-03T13:14:36.027-07:00Baking SubstitutionsWell I know there are always times when you REALLY want to make a recipe but find your self on item short! Some things can be substituted for other things and I have tried to find a few of those for you. What started this for me was the Buttermilk.I have NEVER ever bought buttermilk, until recently I would not have been able to tell you what it was use for or in.. but now of course I have found quite a few that need it.. grrr so I went hunting. I found some of the most common stuff that you might in a pinch need to substitute. There are some great sites out there with SO MUCH substitution info! Its crazy. you can almost bake a cake with all substitutions LMAO.... I wonder how that would turn out....<br /><br />any way on to the few main substitutions I thought might be helpful to you.<br /><br /><span style="font-weight:bold;">Allspice</span> 1 tsp.<br />• 1/2 tsp. cinnamon and 1/2 tsp. ground cloves<br /><br /><span style="font-weight:bold;">Baking powder</span> 1 tsp. <br />• 1/3 tsp. baking soda and 5/8 tsp. cream of tartar<br /><br /><span style="font-weight:bold;">Baking Soda</span> 1/2 tsp<br />. 2 tsp double-action baking powder<br /><br /><span style="font-weight:bold;">Brown sugar</span> 1 cup<br />• 1 cup sugar plus 1 tsp. molasses<br /><br /><span style="font-weight:bold;">Buttermilk</span> 1 cup<br />.1 cup milk + 1tbs vinegar or lemon juice<br /><br /><span style="font-weight:bold;">Condensed milk</span><br />.in a saucepan combine a cup of evaporated milk with 1 1/4 cup sugar. Heat untill dissolved. Can save for a few days in the fridge.<br /><br /><span style="font-weight:bold;">Cream of Tarter </span> 1/2 tsp<br />.1/2 tsp white vinegar or lemon juice<br /><br /><span style="font-weight:bold;">Brown sugar</span> 1cup<br />.1cup white sugar plus 2 tbsp of molasses<br /><br /><span style="font-weight:bold;">White sugar</span> 1 cup<br />.1 1/3 cup brown sugar<br />.1 1/2 cup powder sugar<br /><br /><span style="font-weight:bold;">Yogurt, plain</span> 1 cup<br />.1 cup sour cream<br />.1 cup buttermilkPuddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-47076068994125993062007-10-30T09:02:00.000-07:002007-10-30T09:10:55.810-07:00lazy banana breadWell damn, its been a week now and my shoulder is still in knots. I have been trying to not do anything involving a rolling pin :). Now we are sick so this week I don't fill ok with baking for the fire station guys.. What if i got them sick? omg! so I am just dieing wanting to bake!<br /><br />What can i do that is easy but still baking ! well i have cake mix in the backing area, and bananas .... hmmmm....<br /><br />Lazy banana bread:<br />what do i need:<br /><br /><br /><span style="color: rgb(204, 0, 0);">1 box of white/ yellow cake mix</span><br /><span style="color: rgb(204, 0, 0);">2 mushed up bananas</span><br /><span style="color: rgb(204, 0, 0);">1/4 tsp nutmeg</span><br /><span style="color: rgb(204, 0, 0);">1/4 tsp cinnamon</span><br /><br />what do i do:<br /><br /><span style="color: rgb(204, 0, 0);">Now, easy mix it all in a bowl </span><br /><span style="color: rgb(204, 0, 0);">Now poor in greased pan(s)</span><br /><span style="color: rgb(204, 0, 0);">Now bake at the temp on your box</span>...<span style="color: rgb(102, 0, 204);"> the ketch ? I had to bake it for 1 hr.. must have to do with the bananas in it lol. Or my stove... soooo i Started checking after 35 min ( from the box time) and then 15 min after and so on. I used two pans for mine.<br /><br /><br /><span style="color: rgb(0, 0, 0);">Ok so i don't have a pic to share.. It did not last long enought! It was so light and airy ( i think i over whipped it in the mixer lol but that is how we love it). It tasted like banana bread only not as dence. I think you could put a little more cinn and nutmeg to the mix, I'm going to try it next time.<br /><br />This is FAMILY APPROVED! <br /></span></span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-77148211984668106162007-10-25T08:38:00.000-07:002007-10-25T09:05:08.231-07:00Sourdough Honey Whole Wheat Breadwow that is a mouth full. This is such a good recipe. Its a dense bread but the honey gives it just the right sweetness. Im really pleased with this find. I stole this from <a href="http://cooksrecipes.com/">cooks recipes</a> check them out!<br /><br />so lets see first you will need your starter. the recipe said to let it sit for 5 days before using but i could only wait 3 and it still came out great. Its now in the fridge waiting to be feed every week!<br /><br /><div style="text-align: center;">sourdough starter:<br />what do i need:<br /></div><br /><br />1/2 cup warm water<br />1 (1/4 oz ) package active dry yeast or 2 1/2 teaspoons<br />2 cups warm water<br />2 1/2 cups of flour<br />2 tablespoons sugar<br />what do i do:<br /><br />Now sprinkle yeast over the 1/2 cup warm water, stirring to moisten yeast. Let is sit for about 5 min to foam up<br />Now combine the flour, sugar and remaining warm water in a small bowl, stir until smooth<br />Now add yeast mixture<br />Now move into a glass container or crock<br />Now cover opening with cheesecloth and set aside at room temperature for 5days<br />Now refrigerate for 2 more days, now it is ready ( remember to stir each day)<br />Now as you use the starter always replenish it by replacing each 1/2 cup starter with 1/2 flour and warm water.<br />Now your starter should be stirred once a day and "fed" once a week<br />Now to feed it you will take out 1/2 a cup of starter and replace with 1/2 cup flour mixed with warm water<br /><br /><br />the hard part? waiting!<br /><br />ok so your week has passed and NOW you get the good part!<br /><br /><br /><div style="text-align: center;">sourdough honey whole wheat bread:<br />what do i need:<br /><br /><div style="text-align: left;"><span style="color: rgb(204, 0, 0);">1 (1/4 oz) package active dry yeast or 2 1/2 teaspoons</span><br /><span style="color: rgb(204, 0, 0);">1 cup warm water</span><br /><span style="color: rgb(204, 0, 0);">2/3 cup sourdough starter mix</span><br /><span style="color: rgb(204, 0, 0);">1/2 cup honey</span><br /><span style="color: rgb(204, 0, 0);">1 teaspoon salt</span><br /><span style="color: rgb(204, 0, 0);">1 1/2 tablespoons vegetable shortening</span><br /><span style="color: rgb(204, 0, 0);">4 cups whole wheat flour</span><br /><br /><div style="text-align: right;">what do i do:<br /></div><br /><span style="color: rgb(204, 0, 0);">Now turn the oven on to 400 degrees </span><br /><span style="color: rgb(204, 0, 0);">Now dissolve yeast in warm water</span><br /><span style="color: rgb(204, 0, 0);">Now mix together the yeast, sourdough starter, honey, salt and shortening togather</span><br />~ now as i see it you have 3 choices at this point~<br />1. put it all in your bread machine so you don't have to do any of the work! and just use the dough setting<br />2. dump it in your stand mixer and dump all 4 cups of flour in and then knead by hand for a few min to finish it off .<br />or 3 the one i do add 3 cups of flour, i find it easer to finish the dough off buy hand with the last cup of flour to get a good fill for when its done and not over do it , dump about 1/4 of your remaining flour on the counter and dump your still wet dough on it.coat your hands in flour and start the kneading. you will end up using most the cup , keep kneading until not sticky anymore and elastic.<br />either way you will end up done!<br /><span style="color: rgb(204, 0, 0);">Now grab a bowl and poor some oil in it, you will want to be able to coat the whole ball of dough with it.</span><br /><span style="color: rgb(204, 0, 0);">Now cover it up and let it rise!</span><br /><span style="color: rgb(204, 0, 0);">Now its doubled its size.. 30-45 min </span><br /><span style="color: rgb(204, 0, 0);">Now PUNCH IT!</span><br /><span style="color: rgb(204, 0, 0);">Now shape it ( i used a normal loaf pan )</span><br /><span style="color: rgb(204, 0, 0);">Now put in the pan and cover ( i spray top with butter cooking spray to keep from drying out )</span><br /><span style="color: rgb(204, 0, 0);">Now about 30-45 more min to double and in the oven it goes 400 degrees for 35-40.<br /><br /><span style="color: rgb(0, 0, 0);">This is a wonderful loaf! I am not usually a fan of sourdough but this recipe just might make one one. enjoy!</span><br /></span></div></div>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-931869705690646402007-10-25T07:47:00.000-07:002007-10-25T08:29:07.409-07:00Homemade Chicken Broth err stock...broth? LOLummmm chicken broth! It is used in so many things! My main dishes that I need this for is my chicken pot pie, <a href="http://thewhatevercookingpage.blogspot.com/2007/10/home-made-chicken-noodle-soup.html">chicken noodle soup</a> and chicken ginger soup. ( boy i just got ideas for two more post! ) I had been just buying the large cans when i went shopping for my needs but then one day i came across this amazing sale on whole chicken.. something i don't normally use, i have always been partial to the bagged skinless chicken breast.<br /><br />So after i came up with the ideas on what the heck to do with the bird i was going to make chicken noodle soup with the carcass.. why waste any of it! ..... now in the past when i did this ( for some unknown reason ) i always dumped the water that the chicken had simmered in for hours to cook the chicken off the bone.. to then refill the pot with canned broth.. why did i do this? i don't know i must have been under the impression that the water the chicken had been cooking is was.. bad! Well not anymore! I will not waste all that goodness anymore!<br /><br />so this is how i have been making it, if you have a different way please share i am always looking for ways to improve my food!!!<br /><br /><div style="text-align: center;">chicken broth:<br />what do i need:<br /></div><span style="color: rgb(153, 0, 0);">one chicken carcass, whole chicken or chicken pieces .</span>.. you could use any chicken on bone that you wanted but i think the bone is a big part of it here.<br /><span style="color: rgb(153, 0, 0);">4 gloves or garlic</span><br /><span style="color: rgb(153, 0, 0);">1/2 onion</span><br /><span style="color: rgb(153, 0, 0);">salt 1 tsp</span><br /><span style="color: rgb(153, 0, 0);">lots of water</span><br /><br /><div style="text-align: center;">what do i do:<br /></div><br /><span style="color: rgb(153, 0, 0);">now get a pot to simmer your chicken in</span><br /><span style="color: rgb(153, 0, 0);">Now add everything in the pan</span><br /><span style="color: rgb(153, 0, 0);">Now add the water to cover all the chicken , in not a carcass then at least 6 cups of water i believe is good.</span><br /><span style="color: rgb(153, 0, 0);">Now bring to a boil and then lower the heat to just simmer it and simmer for 4-6 hrs<span style="color: rgb(0, 0, 0);"> ( i use such a long time because i have been starting mine in the crock pot at night before bed and then finishing it in the morning when i get up, i just put on low)</span></span><br /><span style="color: rgb(153, 0, 0);">Now get a bowl big enough to hold all the water and a drainer and a towel</span><br /><span style="color: rgb(153, 0, 0);">Now put the drainer on top of your bowl</span><br /><span style="color: rgb(153, 0, 0);">Now put the towel or cheese cloth in your drainer </span><br /><span style="color: rgb(153, 0, 0);">Now empty your pot into the drainer</span><br /><span style="color: rgb(153, 0, 0);">Now unless you are using this in the next couple of days let it cool so you can put it into its container to freeze</span><br /><span style="color: rgb(153, 0, 0);">Now if you are using the chicken from the carcass let it cool then start your dissecting</span><br /><br /><br /><br />Ok as you can see this is a terrible simple recipe and i have ideas on how to jazz it up but i think it may depend on the dish I'm going to use it for.. i really loved the flavor the celery game my soup last time so i was thinking if i cooked it in the broth AND the soup i would help intensify the flavors.. same with the carrots. I'm not sure that flavor would be the best with the chicken ginger soup.. maybe. well I guess what I'm saying is that you can jazz it up if you know what flavor is going to work with you meal you plan to make with it.<br /><br />while surfing around i found <a href="http://www.globalgourmet.com/food/kgk/2003/0103/kgk011003.html">Kate's global kitchen</a> on <a href="http://www.globalgourmet.com/">global gourmet</a> and it has a nice basic chicken stock also which i think i will actually try next time. visit her site and check out this recipe.<br /><br /><h2>Basic Chicken Stock</h2> <p><em>From Kate Heyhoe's <strong>A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird</strong> (Capital Books, Fall 2003)</em></p> <p>Makes about 2 quarts</p> <p>In this stock version, a whole chicken is used. You may, after the first hour, remove the flavored meat from the carcass and reserve for another use, then return the carcass to the pot and continue cooking. Or, just leave the whole bird in and let everything simmer for the full time.</p> <p>1 (4 to 5 pound) whole chicken, without giblets<br />1 tablespoon salt<br />2 medium onions, quartered<br />2 carrots, chopped<br />2 ribs celery, chopped<br />3 sprigs parsley<br />2 bay leaves<br />5 black peppercorns</p> <p>1. Place all ingredients in a large pot. Fill with 3 quarts water or enough to cover the chicken. Bring the water almost to a boil over high heat. Reduce heat to low. Simmer partially covered 1 hour, skimming off any foam or scum that rises. </p> <p>2. Remove the chicken and pick off the meat. Return the carcass to pot. Simmer uncovered another 1 to 1-1/2 hours. (Or, continue to simmer the whole bird, meat and all.)</p> <p>3. When the stock is cool enough to work with, strain it through cheesecloth, discarding the carcass, herbs, and vegetables. Refrigerate covered for up to 3 days, or freeze for 6 months. Fat will congeal on the surface when cold, which actually helps preserve the stock; remove and discard it before use.</p> <p>Variation: Chicken Stock from Bones & Pieces<br />Instead of a whole chicken, substitute 5 to 6 pounds chicken wings, backs, ribs, and other bony parts (including feet if you can find them). Simmer continuously for 2 hours.</p>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-2674967718112232332007-10-23T19:53:00.000-07:002007-10-23T20:44:03.176-07:00Home made chicken noodle soup!first sorry about no photo.. lol lazy today and completely forgot until i sat down do to this! you don't want to see the left over piece of celery in the bowl do you? so this time i added celery to it, this is the first time because i normally do not like celery in my food, but now i see why, its the flavor. It added something more to the broth.<br /><br />first i made home made chicken stock but before i started that i just used the big can of it from the store :) Ill have to make a post for the chicken broth and link it.<br /><br />you can use either a chicken carcass, or even raw chicken legs or what ever part of the chicken you were able to get your hands on.<br /><br /><br /><div style="text-align: center;">chicken soup:<br />what you will need:<br /></div><br /><span style="color: rgb(153, 0, 0);">chicken!</span> cooked, raw.. what ever. I like to either use the carcass of a already used chicken OR like 6 chicken legs /shrug im weird this way.<br /><span style="color: rgb(153, 0, 0);">3-5 carrots, peeled and chopped into bite size pieces </span>.. all depends on how much carrots you like :) go with 4 if you need spacifecs.<br /><span style="color: rgb(153, 0, 0);">2 celery cut into small pieces</span><br /><span style="color: rgb(153, 0, 0);">garlic 4 cloves</span><br /><span style="color: rgb(153, 0, 0);">1/2 onion</span><br /><span style="color: rgb(153, 0, 0);">salt</span><br /><span style="color: rgb(153, 0, 0);">pepper</span><br /><br /><br /><div style="text-align: center;">what to do:<br /></div><br /><span style="color: rgb(153, 0, 0);">Now get a large pot OR crock pot ( my fav )</span><br /><span style="color: rgb(153, 0, 0);">Now put in the chicken, garlic and cut up onion in pot</span><br /><span style="color: rgb(153, 0, 0);">Now add enought water to cover and over about 2 in, unless its a carcass then just cover</span><br /><span style="color: rgb(153, 0, 0);">now bring to a boil and simmer for 4-6 hrs</span> ( i like to put it in the crock pot over night )<br /><span style="color: rgb(153, 0, 0);">Now get a bowl , strainer and a towel or cheese cloth</span><br /><span style="color: rgb(153, 0, 0);">Now put the bowl in the sink and the drainer over it and the towel in the strainer and poor you pan of chicken in it to drain the clear broth into the bowel and catch the rest in the towel</span><br /><span style="color: rgb(153, 0, 0);">Now wash your pan out really fast of any lose crap and put the now clean broth back in the pan</span><br /><span style="color: rgb(153, 0, 0);">Now the fun part, wait for the chicken to cool and dissect it! save as much meat as you can and discard the rest.</span><br /><span style="color: rgb(153, 0, 0);">Now<span style="color: rgb(0, 0, 0);"> this is preference on my part but i put the chicken in the fridge until an hr before serving so that it dose not all brake down in the soup. I tried this the last two times and it works nicely, i add it with the noodles. If you think that is stupid :) </span>please put the chicken in now!</span><br /><span style="color: rgb(153, 0, 0);">Now add your carrot and celery</span><br /><span style="color: rgb(153, 0, 0);">Now add salt and pepper</span><br /><span style="color: rgb(153, 0, 0);">Now cover and WALK AWAY! </span><br /><span style="color: rgb(153, 0, 0);">Now 2-6 hrs have passed depending on when you are serving dinner</span><br /><span style="color: rgb(153, 0, 0);">Now taste broth and re season if needed</span><br /><span style="color: rgb(153, 0, 0);">Now add the chicken if not in already and the noodles</span><br /><span style="color: rgb(153, 0, 0);">Now wait 30-40 min and eat!</span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-34140447879490494992007-10-22T15:06:00.000-07:002007-10-22T17:29:07.564-07:00Zucchini Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_cFz89449ZH0/Rx0lCL1lBaI/AAAAAAAAAFc/lUbe_UcBi-E/s1600-h/Picture-+new+042.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_cFz89449ZH0/Rx0lCL1lBaI/AAAAAAAAAFc/lUbe_UcBi-E/s320/Picture-+new+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5124292670484972962" border="0" /></a><br />Well I have been wanting something new and mom suggested Zucchini bread soooooo here i go! I know i have eaten this before .. a LONG time ago and I don't remember it being to bad.<br /><br />So we ( my daughter and I ) went to making up the batter, which comes out very thick at the end. After getting the batter to go into the pan LOL and cooking for an hour it looked great. nice and brown on the outside, and nice and moist inside. I suppose that i was a little prejudged before i tried it tho because i expected it to be pretty sweet like banana bread. Its not to sweet. so the first bite was a pondering moment. it taste good, i could taste all the good spices ( they used like pumpkin pie spices ) and i used hazelnuts because its what i had on hand and it taste pretty good with it. I my first piece i was like HMMM what do i think of this. LOL I did go back for another piece and totally enjoyed it more this time.. my hold back on the first bite was i expect "SWEET" and its not out there like that. So after thinking it over i decided that i liked it enough to post it. The true test tho will be tonight when the "man" tries it! LOL<br /><br />so lets get to it!<br /><br /><br /><span style="color: rgb(153, 0, 0);">turn your oven on to 350 degrees</span><br /><div style="text-align: center;">Zucchini bread,<br />what do i need:<br /><br /><div style="text-align: left;"><span style="color: rgb(153, 0, 0);">2 cup sugar</span> <span style="color: rgb(153, 0, 0);">3 eggs</span> <span style="color: rgb(153, 0, 0);">1 c oil</span> <span style="color: rgb(153, 0, 0);">1 tbsp vanilla</span> <span style="color: rgb(153, 0, 0);">2 c coarsely grated, peeled, loosely packed zucchini</span> ( 2 med zucchini worked for me, i<br /> peeled then and grated then roughly choped them on the cutting board t<br /> to make smaller pieces )<br /><span style="color: rgb(153, 0, 0);">2 c flour</span> <span style="color: rgb(153, 0, 0);">1 tsp salt</span> ( OMG I FORGOT THE SALT IN MINE!!! SHIT)<br /><span style="color: rgb(153, 0, 0);">1 tsp baking soda</span> <span style="color: rgb(153, 0, 0);">1/4 tsp baking powder</span> <span style="color: rgb(153, 0, 0);">1 TBSP cinnamon</span> <span style="color: rgb(153, 0, 0);">1 tsp nutmeg</span> <span style="color: rgb(153, 0, 0);">1/4 tsp cloves</span> <span style="color: rgb(153, 0, 0);">1 c chopped nuts</span> <span style="color: rgb(153, 0, 0);">1/2 c raisins</span> (i didn't use)<br /><br /><div style="text-align: center;">what do i do:<br /></div><br /><span style="color: rgb(153, 0, 0);">Now if you have not already turn the oven on to 350</span> <span style="color: rgb(153, 0, 0);"><br />Now in lrg bowl ,beat eggs until frothy ( i don't know why! )</span><br /><span style="color: rgb(153, 0, 0);">Now add sugar, oil and vanilla to the eggs and beat until thick</span><br /><span style="color: rgb(153, 0, 0);">Now stir in zucchini</span> <span style="color: rgb(153, 0, 0);"><br />Now shift dry ingredients and add to zucchini mix to it</span> <span style="color: rgb(153, 0, 0);"><br />Now stir in nuts and raisins</span> <span style="color: rgb(153, 0, 0);"><br />Now grease two 9x5 loaf pans</span> <span style="color: rgb(153, 0, 0);"><br />now bake 1 hr<br /><br /><span style="color: rgb(0, 0, 0);">walla! </span><br /></span></div></div>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-3798838738064262612007-10-18T14:56:00.000-07:002007-10-18T15:02:35.182-07:00The Perfect Crust<div style="text-align: center;">The Perfect Crust<br />what you need:<br /></div><br /><span style="color: rgb(153, 0, 0);">3cup flour<br />1 1/2 tsp salt<br />1 cup +2 tbs shortening<br />1 egg<br />1 tsp vinegar<br />5 tbs water<br /><br /></span><div style="text-align: center;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">what you need to do:</span></span><br /></div><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /></span></span><span style="color: rgb(153, 0, 0);">Now get a bowl and add shortening, flour and salt and combine with your hands until you get what resembles fine crumbs.<br />Now get a small bowl and lightly beat the egg<br />Now add the vinager and water into the egg bowl<br />Now sprinkle the egg mixture onto the flour mixture<br />Now with a fork mix until you have a dough<br />Now rap in plastic and put in fridge for 30 min<br />Now roll out the dough <span style="color: rgb(0, 0, 0);">( this will make 2 9in pan pie crust for bottom AND top ) </span><br /><br /><span style="color: rgb(0, 0, 0); font-style: italic;">( for rolling out the dough what works for me is to use wax paper - put a few drops of water on the counter and put the wax paper over it so that it dose not move, now put the dough on the paper, now put the other paper on the dough and roll out your circle ... this is so far the easiest for me )<br /><br /></span><span style="color: rgb(204, 0, 0);">Now put one crust on the bottom of your pie pan and bake, i baked at 400 degrees for 15 min<br />Now fill with pie filling<br />Now put top crust on<br />Now poke a few holes for air to escape with a fork<br />Now sprinkle lightly with sugar<br />Now bake for amount directions have for your pie<br /></span></span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-12131997428488945282007-10-18T14:49:00.001-07:002007-10-18T15:16:24.451-07:00Pecan Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_cFz89449ZH0/RxfVE71lBZI/AAAAAAAAAFU/fh8JTzfXZSE/s1600-h/Picture-+new+011.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp1.blogger.com/_cFz89449ZH0/RxfVE71lBZI/AAAAAAAAAFU/fh8JTzfXZSE/s320/Picture-+new+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5122797381915837842" border="0" /></a><br /><div style="text-align: center;">Pecan Pie from <a href="http://www.homebaking.org/index.html">Home Baking Association</a><br /><br /><div style="text-align: left;">I was really worried to try this. I love pecan pie so much and did not want to make something that turned out substandard to what i wanted to eat lol if that makes since and omg pecans are not cheap! Well mom came to visit today and she is also a lover of pecan pies so what better time to try this out. Well i was pleasantly surprised that it turned out so awesome! <br /><br /><div style="text-align: center;">First get <a href="http://thewhatevercookingpage.blogspot.com/2007/10/perfect-crust.html">"The perfect crust"</a> to use for this recipe<br /><br />Pecan Pie<br />What you need:<br /><br /><div style="text-align: left;"><span style="color: rgb(204, 0, 0);">3 eggs<br />1 cup dark corn syrup<br />3/4 cup sugar<br />1/4 cup butter melter<br />1tsp vanilla<br />1/4 tsp salt<br />1 cup pecan halves<br /><a href="http://thewhatevercookingpage.blogspot.com/2007/10/perfect-crust.html">1 9in baked pie shell</a><br /><br /></span><div style="text-align: center;"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);">What to do:<br /><br /></span></span><div style="text-align: left;"><span style="color: rgb(204, 0, 0);">Now preheat oven 400 degrees<br />Now in medium bowl beat together eggs, corn syrup, sugar, butter, vanilla and salt<br />Now arrange pecans on the bottom of the pie shell<br />Now carefully pour egg mixture over pecans ( they will flout up to the top )<br />Now back on bottom rack at 400 degrees for 30 to 35 min, use a toothpick and when it comes out clean its done<br />Now take out and let cool to set<span style="color: rgb(0, 0, 0);"> ( boy I found out that it has to cool to totally set so it will not look firm enough until cool )</span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></div><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><br /><br /></span></span><div style="text-align: left;"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></div><span style="color: rgb(204, 0, 0);"></span></div></div></div></div></div>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-73732213402570164542007-10-18T14:09:00.000-07:002007-10-18T15:01:07.845-07:00Blackberry Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_cFz89449ZH0/RxfL3b1lBYI/AAAAAAAAAFM/5De6fkQBNLQ/s1600-h/Picture-+new+009.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp3.blogger.com/_cFz89449ZH0/RxfL3b1lBYI/AAAAAAAAAFM/5De6fkQBNLQ/s320/Picture-+new+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5122787254382953858" border="0" /></a><br /><div style="text-align: center;">Blackberry Cobbler<br /><br /><div style="text-align: left;">Woot i found the crust i like and the cobbler is great! Its my first pretty pie lol i don't want to cut into it! But i have to if i want to find out if its worth blogging to you all about.<br /><br />I LOVE IT! The crust is so perfect. light and crispy, but so easy to cut. The blackberry's came out better then i hoped. It's thick enough to hold up after cut and not totally ooze out into the empty spot left in the pan . Its got a mild sweetness so that you can fully taste the blackberry's but no tartness of them. I am completely thrilled with this! So very easy to make also!<br /><br />use the crust link to find this wonderful crust!<br /><br /><div style="text-align: center;"><a href="http://thewhatevercookingpage.blogspot.com/2007/10/perfect-crust.html">" The Perfect Crust "</a><br /><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(204, 0, 0);"><br /><br /></span></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0);">Blackberry Cobbler filling: from <a href="http://www.wikihow.com/Make-a-Blackberry-Pie">WikiHow</a><br />What you need:<br /></span><div style="text-align: left;"><span style="color: rgb(0, 0, 0);"><br /><span style="color: rgb(204, 0, 0);">2 1/2 cups blackberrys<br />1 1/2 cup sugar<br />2 tbs cornstarch<br />1 tbs flour<br />1/4 cup water<br /><br /></span></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);">What You Need To do :</span><br /></span></span></div><span style="color: rgb(0, 0, 0);"><span style="color: rgb(204, 0, 0);"><br />Now preheat oven at 365 degrees<br />Now get a sauce pan<br />Now add the blackberry's and sugar and bring to a low boil about 10 min<br />Now desolve the cornstarch and flour in the water and mix into the pan<br />Now bring back to a low boil and keep stiring until it thickens a little more<br />Now get your prepared pie pan with the cooked bottom crust and poor the blackberry mix into it<br />Now cover with you waiting top crust<br />Now poke your holes in the crust<br />Now sprinkle with a little sugar<br />Now turn oven down to 325 degrees and bake for 25 min<br />Now let pie cool to make sure your filling is "set"<br /><br /><br /><span style="color: rgb(0, 0, 0);">NOW EAT!</span><br /></span></span><span style="color: rgb(0, 0, 0);"></span></div><span style="color: rgb(153, 0, 0);"><span style="color: rgb(204, 0, 0);"></span></span></div><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0); font-style: italic;"></span></span><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0); font-style: italic;"></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0); font-style: italic;"></span></span></div><span style="color: rgb(0, 0, 0); font-style: italic;"></span></div><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></div><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"></span><span style="color: rgb(0, 0, 0);"></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></div><span style="color: rgb(153, 0, 0);"></span></div></div></div><br /><br /><br /><br /></div></div>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-1886845030195671312007-10-17T06:39:00.001-07:002007-10-17T07:13:20.155-07:00Pork Fried Riceohhh yes! I love chicken fried rice from my husbands favorite pho restaurant but duplicating it sucks. I found a recipe on <a href="about.com">about.com</a> on one of there cooking emails, Its not perfect, lol I know the restaurants must use something else in the sauce but i just don't know what! This is a really good one tho, my family loves it for dinner. I like to make it with pork. <br /><br />I'm going to repeat the recipe that is on about.com for the lazy guys hehe<br /><br /><div style="text-align: center;">what you need:<br /></div><br /><span style="color: rgb(153, 0, 0);">rice!3 or 4 cups </span>( I love my rice cooker! We use jasmine rice its so yummy. so i do are normal family amount of rice.)<br /><span style="color: rgb(153, 0, 0);">2 lg eggs</span><br /><span style="color: rgb(153, 0, 0);">green onion</span><br /><span style="color: rgb(153, 0, 0);">1 teaspoon salt</span><br /><span style="color: rgb(153, 0, 0);">pepper</span><br /><span style="color: rgb(153, 0, 0);">3 tablespoons oil</span><br /><span style="color: rgb(153, 0, 0);">2 tablespoons soy sauce</span> ( i use both soy sauce and oyster sauce but its just as fine with out the oyster sauce )<br /><br />and what every meat if any you are going to cook with it. Fried rice is one of those fun things you can add just about anything into it.. modern casserole? hmmm<br /><br /><div style="text-align: center;">what do i do:<br /></div><br /><span style="color: rgb(153, 0, 0);">Now cook your rice if you don't have it left over</span><br /><span style="color: rgb(153, 0, 0);">Now chop up your onions</span><br /><span style="color: rgb(153, 0, 0);">Now scramble you eggs in a small bowl</span><br /><span style="color: rgb(153, 0, 0);">Now heat your wok or deep pan</span><br /><span style="color: rgb(153, 0, 0);">Now add some oil and fry your meat if using </span><br /><span style="color: rgb(153, 0, 0);">Now remove the meat to another bowl</span><br /><span style="color: rgb(153, 0, 0);">Now add 1 tablespoon oil to pan and cook the rice to make sure its heated</span><br /><span style="color: rgb(153, 0, 0);">Now add you seasonings</span> ( i end up using more soy sauce then called for but that is our taste )<br /><span style="color: rgb(153, 0, 0);">Now move the rice out of the middle of the pan and put the eggs in... leave it alone for a min or so to cook</span><br /><span style="color: rgb(153, 0, 0);">Now mix it in with the rice</span><br /><span style="color: rgb(153, 0, 0);">Now add your onions and meat !</span><br /><br />YUM!Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-55184694590527502382007-10-10T18:06:00.000-07:002007-10-10T20:18:03.732-07:00Potatoes for michelleMy sister in law an i were having coffee the other day and we happened to talk about food like we always end up doing. We were talking about are fried potatoes and how to get them crispy WITHOUT cooking them to the bottom of the pan at the same time. I FOUND IT! well... ok so my husband has been telling me forever how but did i listen.. no!<br /><br /><div style="text-align: center;">ITS BUTTER!<br /></div><br />haha ok michelle here is my potato recipe made crispy~<br /><br /><div style="text-align: center;">what you need:<br /></div><br /><span style="color: rgb(153, 0, 0);">Potatoes cubed small</span> ( we use 6 med potatoes for are family of 5 )<br /><span style="font-style: italic; color: rgb(153, 51, 153);">Sweet onion ( i use a slice off the onion and dice it, i still dont like TO much onion but the flavor of the sweet onion is great!) optional</span><br /><span style="font-style: italic; color: rgb(153, 51, 153);">1/2 a red pepper ( if im going all out on them i use this otherwise for most dinners i skip the pepper) optional</span><br /><span style="font-style: italic; color: rgb(153, 51, 153);">3 slices of bacon ( if your haveing bacon with dinner just cook a few strips in the potatoes ) again optional</span><br /><span style="color: rgb(153, 0, 0);">salt</span><br /><span style="color: rgb(153, 0, 0);">pepper</span><br /><span style="color: rgb(153, 0, 0);">seasoning salt<br />evoo ( extra virgin oil) once around the pan<br />2 tablespoons butter<br /><br /><span style="color: rgb(0, 0, 0);">I know there are lots of optionals on this list and they come out wonderfull with just the potatoes and seasonings, if you have the stuff and want to kick it up an notch ( I LOVE YOU EMERIL! ) then you can use any of the optional singling or together.<br /><br /></span></span><div style="text-align: center;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">what to do:</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></div><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><br />Now turn your pan on med and do once around with the evoo.<br />Now add the cubed potatoes<br />Now add your salt, pepper and seasoning salt and mix<br />( if using bacon, red peppers or onion put in now)<br />Now add your butter and mix it all up well<br />Now cover and walk away... YOU HEARD ME WALK AWAY! :)<br />Now 10 minutes later go back and flip and check tenderness and spices. If they are tender like you want them do not put the top back on because we don't need the steam, other wise cover and check in about 5 minutes...then another and so on until you reach your tender point put the lid in the sink.<br />Now did you taste? need more salt? pepper? do that now<br />Now let cook it another 10 min and flip once then cook until you get the crisp level you want. at this point they are done but you are just browning to taste.<br /><br />Now your ready to dig in! I hope they come out as good for you as they did for me!<br /></span></span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-64838359899095312732007-10-09T15:24:00.000-07:002007-10-09T15:47:12.104-07:00some trial runsOk so I decided that I was going to make some banana bread and coffee cake for the family and the firemen that we had wanted to start baking for. The guy that took the bread last week was so thrilled that we did it and it just made me fill warm and fuzzy<span style="font-size:78%;"><span style="font-style: italic;"> ( ok doesn't hurt that he was a hunk! I mean really is that part of the test to get in?)</span></span> to give back to people that risk them selfs every day for us. I wish there was a police station close to use also but /shrug lol i would just be helping with the donut image if they were!<br /><br />the banana bread recipe is a tried and true family favorite so there was no worry on making this but the coffee cake is a new one... i mean there are HUNDREDS of recipes out there and everyone has one out there so its completely hit and miss until you find one you like... god i should just get a betty crocker book but what fun would that be.<br /><br />ok here we go<br /><br /><div style="text-align: center;">Banana bread<br />what u need:<br /><br /><div style="text-align: left;"><span style="color: rgb(153, 0, 0);">1/2 cup solid vegetable shortening<br />1cup sugar<br />2 eggs<br />3/4 cup bananas.. <span style="color: rgb(0, 0, 0); font-style: italic;">ok s</span><span style="color: rgb(0, 0, 0);">o i have never measured mine i use 3 large bananas mushed</span><br /><span style="color: rgb(153, 0, 0);">1 teasp baking soda<br />1/2 teasp salt<br />1 1/4 cup flour<br />pinch of cinnamon<br /><br /></span></span><div style="text-align: center;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"> <span style="color: rgb(0, 0, 0);">what do i do?<br /></span></span></span><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><br />Now turn on your oven to 350 d<br />Now grease 2 loaf pans<br />Now cream the shortening , sugar togather<br />Now add the eggs one at a time to blend well<br />Now in a seperat bowl mix your flour, soda, salt, and cinnamon togather<br />Now add the flour mix slowly to the creamed stuff<br />Now blend for a min or so to blend it well<br />Now split it between the two pans<br />Now bake for about35- 55 min at 350... <span style="color: rgb(0, 0, 0); font-style: italic;">(test with the toothpick my oven is freaky and dosnt listion to what the book tells them for time to cook.)<br /><br /><br /><br /><br />now the coffee cake.. IM SORRY MICHELLE! i cant post the recipe . Its not horrible but its not that great and I would hate to give you a less them "tried and true" I will look more tonight and maybe have a working one for you tomorrow! ( michelle is my talented crafty sister-in-law who is a coffee addict with me!) The batter was to thick i think and the cake when cooked was not sweet enough. the topping was yumm tho! brown suger and HAZELNUTS ground up with a pinch of cin.. i may keep that part and find a new cake part.<br /><br /><span style="font-style: italic;"><br /><span style="font-style: italic;"> </span></span></span><span style="color: rgb(0, 0, 0);">enjoy the banana bread folks I know I will!</span><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span></div><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><br /><br /></span></span></span><div style="text-align: left;"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span></div><span style="color: rgb(153, 0, 0);"><span style="color: rgb(153, 0, 0);"></span></span></div><span style="color: rgb(153, 0, 0);"><br /></span></div></div>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com1tag:blogger.com,1999:blog-1184277236052823700.post-358186537620171562007-10-08T17:10:00.000-07:002007-10-08T17:32:56.348-07:00Baked ChickenSo, what did you have for dinner? WEll I made some great baked chicken. I made this a couple of weeks ago and my husband just raved about it so it was a keeper.The key? Lemons. Yup, Lemons shoved up a chickens behind LOL.<br /><br />I was pretty worried about ( and still kinda am) cooking with whole chickens, I cheat and get the bags of boneless chicken breast. Great for everything but I found these for a killer price so decided it was time to work with them.<br /><br />I believe i found this off of food network at one point and filed it away with all the other .. hmm that looks good, but never tired recipes.. i have a lot ! Well here we go<br /><br />like all mine they are fairly versatile.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">what you need:</span><br /></div><br /><span style="color: rgb(204, 0, 0);">1 whole chicken</span><br /><span style="color: rgb(204, 0, 0);">1 lg lemon or 2 sm lemons</span><br /><span style="color: rgb(204, 0, 0);">salt, pepper and what ever chicken seasoning you nomaly use</span>. I use "Durkee grill creations Chicken Seasoning... ya well I know we are not grilling but it works for me!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">what to do?<br /></span><div style="text-align: left;"><br /><span style="color: rgb(204, 0, 0);">Now Turn on your oven to 350 degrees</span>.. this is what my chicken bag told me to do..... The other stuff I'm not sharing.<br /><span style="color: rgb(204, 0, 0);">Now Clean out the neck and</span> ( gag ) <span style="color: rgb(204, 0, 0);">inerds of your bird and rinse it out with cold water</span>.<br /><span style="color: rgb(204, 0, 0);">Now cut your lemon(s) in half and stuff it inside the bird</span>.<br /><span style="color: rgb(204, 0, 0);">Now salt and pepper the inside of the chicken.<br />Now put some tin foil on the pan <span style="color: rgb(0, 0, 0);">(or get out the bag if your useing that instead )<br /><span style="color: rgb(204, 0, 0);">Now place the chicken in the pan with its little legs facing down.</span> You want the back bone up to you and the breast to the pan.<br /><span style="color: rgb(204, 0, 0);">Now being very giving sprinkle the outside of the chicken with your seasoning and salt and pepper<br />Now cover with foil for the first 1/2 of the baking if you want to have a lighter crispy outside like i do.<span style="color: rgb(0, 0, 0);"> ( otherwise you can leave the foil off and crisp up the top.. go ahead i don't have to eat it !)<br /><span style="color: rgb(204, 0, 0);">Now bake for 20</span> - 30 <span style="color: rgb(204, 0, 0);">min PER POUND of your chicken</span>, mine were 4 lb's and i cooked it for 1 hr 45 min. So i say start with 20 min per pound and if its not done go for another 15 and see.<br /><br /></span></span></span></span><div style="text-align: center;"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">Now???</span><br /><br /></span></span></span></span><div style="text-align: left;"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(51, 51, 51);">Now you have a juicy juicy chicken! YUMM, We like to have mashed potatoes and steamed veg's with are chicken. I save the carcase to make chicken broth.. stock.. broth.. OMG what is the difference again? I make chicken juice for my soup! LOL I am very technical....<br /><br />maybe chicken juice will be my next cooking blog!</span><span style="color: rgb(0, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span></span><br /><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span></span></div><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></span></span></div><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span></div></div>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-7939525571228192372007-10-08T14:11:00.000-07:002007-10-08T17:33:48.063-07:00OH BOY DINNER TIME!<span style="font-weight: bold;font-size:130%;" >Pan Lasagna<br /><br /></span><span style="font-size:130%;">Ok here is an easy yummy dinner recipe. I think if found this in one of the many food magazines I skim threw. Its suspiciously a lot like spaghetti but with the different noodles LOL but i think i prefer this one more, seems heartier to me.<br /></span><span style="font-size:130%;"><br />SO how do i make it you scream!<br /><br /></span><span style="font-size:130%;">ok here we go!<br /><br /></span><span style="color: rgb(255, 0, 0);font-size:130%;" >one pound of ground beef</span><span style="font-size:130%;"><br /></span><span style="color: rgb(255, 0, 0);font-size:130%;" >one box of lasagna noodles </span><span style="font-size:130%;">( you can use either no boil ones or the normal ones..only difference is the time to cook )<br /></span><span style="color: rgb(255, 0, 0);font-size:130%;" >one can of your favorite spaghetti sauce</span><span style="font-size:130%;"> ( i like traditional prego because i don't care for the large chunks of stuff.. when i do use the others i run it threw the food proseser to liquefy)<br /></span><span style="color: rgb(255, 0, 0);font-size:130%;" >a small amount of dices onion</span><span style="font-size:130%;"> ( i love sweet onion but again what ever you like! )<br /></span><span style="color: rgb(255, 0, 0);font-size:130%;" >2 cloves of garlic nicely minced</span><span style="font-size:130%;"> ( LOOK MA! I KNOW COOKING TERMS NOW!)<br /></span><span style="color: rgb(255, 0, 0);font-size:130%;" >and i use 1 1/2 to 2 jars of water </span><span style="font-size:130%;">( use the jar from your sauce to measure )<br /></span><span style="color: rgb(204, 0, 0);font-size:130%;" >salt, pepper and red chili flakes</span><span style="font-size:130%;"> ( im not so adventurous so you use what ever you like here )<br /><br /></span><span style="font-size:130%;">ok so now i have the stuff on the counter<br />.. umm what do i do with it all!<br /><br /></span><span style="font-size:130%;">ok my friends! i grab a large pan, one that i would cook my soups in. basically you want a nice deep pan for the sauce to be live in.<br />Now heat it up on MD and put in a bit of EVOO ( extra virgin olive oil for you non rachal ray watchers... the shame!) and your onion and garlic and cook that up for a min.<br />Now throw in your beef and brown it up! here is were i add my measly spices :) you throw in what ever is on your spice rack now.<br />Now that its cooked you want to drain out all that yummy goodness they call fat!<br />Now add your choise of sauce to the pan ( i have of coures liquefied mine to a nice red sauce :) and the added water. you can start with just one jar if you want<br />Now i brake my noodles up to put them in. i brake it up 3 or 4 times<br />Now give it a mix and if the noodles are not covered well add more water and cover it.<br />Now turn to high to get a nice boil going and turn back to M or MD to keep it going.<br />I figure about 20 min and theres dinner, just check the doneness of them noodles<br /><br />remember to stir it so that the noodles not cook to the bottom of the pan... ya umm i forgot one time LOL.<br /><br />yummm dinner ;) now YOU MUST find a veg to serve with it or some mother will show up and make you eat your peas. ohh and we know mr!</span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0tag:blogger.com,1999:blog-1184277236052823700.post-87998959009606567032007-10-08T14:09:00.001-07:002007-10-08T14:09:51.435-07:00Yumm Bread!<p>I was telling you about this bread the other day as i was throwing myself a rather large pitty party :) and i wanted to share the recipe. It actually started as a white bread recipe for two loafs but this year when i went to make it i realized..after starting it.. that i really didn't have more white flour! i had about 1/2 that was needed and that was it... hmm so either i through it away or i mess with it a bit and see what happens... I hate to waste stuff :) soooo i pulled out the wheat flour and the rolled oats and made a new bread. It came out REALLY good! It probable helps that we eat wheat bread now anyways lol but this came out soft and yummy!<br /><br />so here we go! I want to share the yummyness!<br />--------------------------------------------------------------------------<br />first the ingredients.<br /><br /><span style="color: rgb(102, 0, 204);">2-1/2 cups all purpose flour</span><br /></p><span style="color: rgb(102, 51, 255);"><span style="color: rgb(102, 0, 204);">2 packages instant active dry yeast</span> </span>( <span style="font-style: italic;">i used just normal yeast and if u don't have the packs and just the jar its 2 1/2 tsp per package)<br /></span><span style="color: rgb(102, 0, 204);">1/4 cup sugar</span><span style="font-style: italic; color: rgb(102, 0, 204);"><br /></span><span style="color: rgb(102, 0, 204);">1 tbsp salt </span><span style="font-style: italic;">( I use two but david likes his salt! )<br />------------<br /></span><span style="color: rgb(102, 0, 204);">1 cup of water</span><br /><span style="color: rgb(102, 0, 204);">1 cup of milk</span><br /><span style="color: rgb(102, 0, 204);">1/4 cup vegetable oil</span><span style="font-style: italic;"><br />------------<br /></span><span style="color: rgb(102, 0, 204);">2 large eggs</span><span style="font-style: italic;"><br />------------<br /></span><span style="color: rgb(102, 0, 204);">2 - 4 cups white flour</span><span style="font-style: italic;"> ( I know that is a big diffrance in flour but stay with me here )<br /></span><span style="color: rgb(102, 0, 204);">2 cups wheat</span><span style="font-style: italic;"><br /></span><span style="color: rgb(102, 0, 204);">1 cup rolled oats</span><span style="font-style: italic;"> ( you can cut this out and just add another 1/2 cup of flour )<br /><br /><span style="font-style: italic;">ok</span> </span>now you know w hat you will need, let me tell you how to put it all togather.<br /><br />1.combine the top portion , flour, yeast, sugar and salt in the mixing bowl you will be useing to mix all the dough ( <span style="font-style: italic;">I use my kitchen aid mixer.. got to love that thing!</span> )<br /><br />2. heat the second portion in a saucepan, the water, milk and oil. your not looking to boil it here just to warm it all up I belive this is to help activate the yeast faster ( <span style="font-style: italic;">i have found with other recipes that ask you to heat the liquid i like it better</span> )<span style="font-style: italic;"><br /><br /></span>3. lightly beat your eggs up and add to the flour then the warm liquids on top of it and mix this up for about 3 minutes on medium.<br /><br />4. now add in your 1 cup of oats and 2 cup of wheat bread and mix it up well. now take the rest of your flour and i add it 1/2 cup at a time until It's handable to start the kneading.<br /><br />this is were i had problems forever was when to start the kneading and when it was done . So what i do know is take it out when its just a tinny bit sticky still and i flour my counter VERY well and my hands and drop the dough down and start kneading it. ( bring the right corner in and with the heal of your hand push it out and away from you , turn slightly to the left and bring the right corner in againd.. repeat )<br /><br />I will add about 1 -2 cups of flour in at this point. I just keep kneading it until it stops being sticky and needing more flour. when i can do5 or 6 turns of the dough with out coming away with a sticky palm then your good to go.<br /><br />now i take a large bowl and add about 2 tablespoons of oil to it and drop your dough in there and roll it around so the whole thing is very well couted ( to prevent drying which will give you a hard hard crust ) now put some plastic rap on the dough or a towel on top works just as good... you just want to keep the air OFF and the oil ON. now walk away and leave it for about 45 min to double in size.<br /><br />PUNCH IT DOWN! lol i like that part. take it out and divide it in to and form into what ever loafs you want. you can use bread loafs or cookie sheets to make round loafs<br /><br />let it stand for another 30 min to rise again and i will spray the loafs with cooking spray at this point to again keep the top from drying out and avoiding the dry rock crust that i use to get and recover then.Turn on your stove at this point to <span style="color: rgb(102, 0, 204);">375degrees. <span style="color: rgb(0, 0, 0);">You want that stove nice and hot for the first rise in the oven.<br /><br />Now my other trick to keep a soft yet brown crust is to use tin foil on my loafs for the first 1/2 of the bakeing . This way you get the first rise ( the first 10 min of the baking is when your yeast go CRAZY and that is were you get your puff in your bread)<br />then I remove the foil to get the nice brown top on it.<br /><br />you want to cook at 375 degrees for 45 min ( i have cooked both loafs togather at this time and they came out done) cove with the foil for 20 min then remove to brown.<br />-----------------------------------------------------------------------------<br /><br />WALLA!<br /><br />maybe later ill give you my POTATO BREAD recipe :)<br /><br />I put the lines in so it would be easer to copy and past to print .. Im not to blog smart yet and have no idea how to make a printer friendly page :(<br /></span></span>Puddintane!http://www.blogger.com/profile/00976882222709716389noreply@blogger.com0