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Post by bignana on Apr 25, 2008 14:43:21 GMT -5
Most of your recipes call for kosher salt. Is it better for flavoring than iodized salt? I have never used it. My Mom uses sea salt a lot.
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Post by Diremaker on Apr 25, 2008 16:13:18 GMT -5
Kosher salt and sea salt both have a much cleaner taste to me. Also, you can use less to achieve the same level of flavor and for reasons I'm not clear on, Kosher salt has a full 110 milligrams less of sodium per 1/4 tspn, so if a recipe calls for a tspn of salt and you use kosher instead, you just saved 440 milligrams of sodium, or roughly 20% of the recommended daily amount.
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Post by bignana on Apr 25, 2008 16:32:16 GMT -5
Kosher salt and sea salt both have a much cleaner taste to me. Also, you can use less to achieve the same level of flavor and for reasons I'm not clear on, Kosher salt has a full 110 milligrams less of sodium per 1/4 tspn, so if a recipe calls for a tspn of salt and you use kosher instead, you just saved 440 milligrams of sodium, or roughly 20% of the recommended daily amount. Thanks, that makes sense.
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Post by Diremaker on Apr 25, 2008 16:50:59 GMT -5
One of the drawbacks to kosher salt is the fact that it's coarse. you can circumvent this however with the use of a good peppermill.
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Post by tnwaltz on Apr 25, 2008 18:00:26 GMT -5
you can also buy it in the little glass spice jars with the built in grinder.
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Post by atticflea on Apr 25, 2008 23:49:15 GMT -5
I always use kosher salt. It "feels" better if I'm using it out of a bowl, and I can see it better than the finer iodized. Most of time though, I tap it out of a parmesan shaker.
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Post by dodaman on Apr 28, 2008 18:20:07 GMT -5
green bean casserole
1 lb ground beef 1 med onion, chopped 1 can cream of mushroom soup 2 can french style green beans, well drained tater tots salt & black pepper or season salt pam non-stick spray
pre-heat oven th 375 degrees. brown ground beef in a skillet, add chopped onion and saute' until tender. spray the bottom and sides of a casserole dish w/ pam non-stick spray. transfer beef & onion mixture to the casserole dish and spread evenly to make a bottom layer. spread one-half can of cream of mushroom soup over the meat mixture. then spread the well drained french style green beans to make the next layer. sprerad the other half can of cream of mushroom soup over the top of beans. top w/ a layer of tater tots & season to taste. bake at 375 degrees for 30-45 mins. until tater tots are golden brown & the casserole is bubbly.
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Post by tnwaltz on Apr 28, 2008 20:16:05 GMT -5
thanks doda... maybe i can get the non-bean eatin' jersey boy to try that. since the french style green beans don't have the little bean parts inside the pods.
he's goofy about veggies.
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Post by atticflea on Apr 28, 2008 22:37:55 GMT -5
thanks doda... maybe i can get the non-bean eatin' jersey boy to try that. since the french style green beans don't have the little bean parts inside the pods.
he's goofy very f***in' picky about veggies. [/size] I'm so sorry, Waltz, but I couldn't help myself. edit for color
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Post by tnwaltz on Apr 30, 2008 15:58:37 GMT -5
that's not the half of it.
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Post by slobberchops on Jun 7, 2008 15:09:04 GMT -5
LEMON PEPPER FRIED CHICKEN
INGREDIENTS chicken tenderlions, breasts, or whole chicken- cut into pieces 1 cup milk or 2 eggs - I use both 1 cup all-purpose flour for coating 1 cup of bread crumbs 2 tablespoons lemon pepper seasoning salt and pepper to taste 2 quarts vegetable oil for frying
DIRECTIONS Take your cut up chicken pieces and skin them if you wish. Put the flour/bread crumbs and lemon pepper in a large plastic bag (let the amount of chicken - dictate the amount of flour/crumbs you use).
Dip chicken pieces in egg/milk mixture then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Sometimes I let it sit until the flour is of a pastey like consistency. Salt and pepper to tatse. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on one side first then the other. Do not rotate the chicken. Set on plate with papertowel to let the oil drain.
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Post by knightstemplar on Jun 14, 2008 19:03:49 GMT -5
1/2 of a 16 oz.pkg. linguine 1 cup fresh broccoli flowerets 2 tbsp. butter 1 lb. skinless, boneless chicken breasts cut into 1 1/2 pieces (grilled) and/or shrimp 1 can cream of mushroom soup 1/2 cup of milk 1/2 cup grated parmesan cheese 1/4 tsp. ground pepper
Prepare linguine according to package direction 3-qt. saucepan. Add broccoli during last 4 mins. of cooking time. Drain well
Heat butter in 10" skillet over med-high heat. Add chicken and cook until well browned, stirring often
Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional parmeasan cheese
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Post by slobberchops on Jun 18, 2008 10:31:07 GMT -5
1/2 of a 16 oz.pkg. linguine 1 cup fresh broccoli flowerets 2 tbsp. butter 1 lb. skinless, boneless chicken breasts cut into 1 1/2 pieces (grilled) and/or shrimp 1 can cream of mushroom soup 1/2 cup of milk 1/2 cup grated parmesan cheese 1/4 tsp. ground pepper Prepare linguine according to package direction 3-qt. saucepan. Add broccoli during last 4 mins. of cooking time. Drain well Heat butter in 10" skillet over med-high heat. Add chicken and cook until well browned, stirring often Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional parmeasan cheese I prepared this dish on Father's day. I had to replace the cream of mushroom for cream of celery. Rated E for Excellente'. Thanks.
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Post by manlyman on Sept 19, 2008 10:22:03 GMT -5
Cabbage Beef Soup from CDKitchen.com Ready in: < 30 minutes Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 6
Ingredients: 1 pound extra lean ground beef 1 tablespoon olive oil 1 clove garlic -- minced 1 onion -- medium sliced 1 head cabbage -- shredded 1 carrot -- diced 2 teaspoons salt 1/2 teaspoon peppercorns 1 bay leaf 2 cups beef broth 3 cups water 1 green bell pepper -- diced 1 red bell pepper -- diced 2 tablespoons soy sauce
Turn this recipe into a puzzle! [click]
Directions:
In big pot, brown meat with olive oil. Add garlic and onion. Drain all fat. Add cabbage, carrot, salt, peppercorns, bay leaf, broth and water. Heat to simmering; cook 10 minutes, til cabbage is tender. Add red and green peppers and soy sauce. Serve at once.
This recipe from for Cabbage Beef Soup serves 6
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Sept 21, 2008 11:15:33 GMT -5
Made some Scones this morning. Other than the fact that our Smoke detector goes off every time I bake it was fun. I made some changes to this recipe. I used blueberries instead of the Currents/Raisins, and I sprinkled some sugar on top. The only other thing I would have done differently would to add some sort of flavoring to the dough. Vanilla or lemon would be a nice combo with the blueberries. Oh and I found this at allrecipes.comScones: Ingredients:1 3/4 cup all-purpose flour 4 teaspoons baking powder 1/4 cup white sugar 1/8 teaspoon salt 5 tablespoons unsalted butter 1/2 cup dried currants or raisins 1/2 cup milk 1/4 cup sour cream 1 egg 1 tablespoon milk Directions: 1. Preheat oven to 400 degrees F (200 C) 2. Sift the flour, baking powder, sugar and salt into large bowl. Cut in butter using a pastry blender or by rubbing between your fingers until it is in pea sized lumps. Stir in Currents. Mix together milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blending. Overworking the dough results in terrible scones. 3. With Floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes. 4. Bake for 10 to 15 minutes in preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter, or clotted cream and a selection of jams or even plain.
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Post by Laura Rice on Mar 21, 2009 14:53:56 GMT -5
My mom said she made this last night and substituted the sugar with splenda and it was great!
COLESLAW, TANGY CHERRY Makes 6 to 8 servings. Dressing: ¼ cup granulated sugar ½ teaspoon dry mustard ½ teaspoon celery seed Dash salt 1/3 cup vegetable oil ¼ cup lime juice 3 tablespoons honey
Salad: 1 (16-ounce) bag coleslaw mixture 1 cup shredded carrots 1 cup dried tart cherries ½ cup chopped green onions
For the dressing, combine sugar, dry mustard, celery seed and salt in a small mixing bowl; mix well.
Stir in vegetable oil, line juice and honey; mix until well blended and sugar is dissolved.
For the salad, combine coleslaw mixture, carrots, dried cherries and green onions in a large mixing bowl.
Pour dressing over coleslaw mixture; mix well.
Refrigerate 30 minutes before serving.
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Post by tnwaltz on Mar 21, 2009 15:15:44 GMT -5
the tart cherries are good for arthritis pain... and splenda is the bomb.
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