The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Monday, September 14, 2026 21:00
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6IXSTRINGJACK

Tuesday, April 6, 2021 12:22 PM (P)

Anybody ever have any experience with Psyllium Husk?

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Imagine the hypocrisy of a government who will allow businesses to card people to get a job or buy groceries, but won't card people to vote in elections and gives millions of non-citizens free money from taxpayers.

JEWELSTAITEFAN

Wednesday, April 7, 2021 1:16 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
A recipe of a different type, not sure if I mentioned this one already.

Hot Chocolate Bon Bon
Cup of Hot Chocolate, extra rich is fine (extra spoonfuls of powder or flavoring).
Add 1 shot of Amaretto.
Tastes like Chocolate covered Cherries, or Bon Bons.

Some folk like alcoholic beverages as a treat. As a kid, my grandparents allowed Creme de Menthe on our ice cream.

Ever had a Creamsicle as a kid? Or they might have been called Dreamsicle.

If you combine in equal parts milk, orange juice, and Amaretto, it should taste the same. The trickiest part seems to be the milk. NOT Skim Milk. I found the best bet was whole milk, or heavy whipping cream (I prefer those also for Kahlua & Cream). Sometimes the closest flavor came from extra milk, more than 1/3.
A bar which I recently found can make the drink uses 5 of their French Vanilla coffee creamers, and then the rest is half OJ, half Amaretto.

I still know one bar that sorta specializes in Ice Cream drinks (alcohol). They are also a Supper Club.

1KIKI

Wednesday, April 7, 2021 3:19 AM (P)

Quote:
Originally posted by 6ixStringJack:
Anybody ever have any experience with Psyllium Husk?

In cooking or baking? ... as an ingredient?

SIGNYM

Wednesday, April 7, 2021 5:52 AM (P)

Quote:
Originally posted by 6ixStringJack:
Anybody ever have any experience with Psyllium Husk?

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Imagine the hypocrisy of a government who will allow businesses to card people to get a job or buy groceries, but won't card people to vote in elections and gives millions of non-citizens free money from taxpayers.

I was taking it as a supplement bc it supposedly helps lower cholesterol. Works for some, not for me.

I just took it as directed, mixed with water. Gotta say, my intestines just couldn't handle all of that soluble fiber. It caused a few near-accidents. Once my blood cholesterol was found not to have budged with psyllium, I dumped it in the trash.

I much prefer oat bran.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

6IXSTRINGJACK

Wednesday, April 7, 2021 8:09 AM (P)

Quote:
Originally posted by 1KIKI:

Quote:
Originally posted by 6ixStringJack:
Anybody ever have any experience with Psyllium Husk?
In cooking or baking? ... as an ingredient?

No. Mixed with water like Sigs.

Got a tip from somebody and I'm going to try it. Got a highly rated brand at a cheap price. It will be a good excuse to get me to drink more water with my coffee too, since you will regret using it without water.

Quote:
Originally posted by SignyM:
I was taking it as a supplement bc it supposedly helps lower cholesterol. Works for some, not for me.

I just took it as directed, mixed with water. Gotta say, my intestines just couldn't handle all of that soluble fiber. It caused a few near-accidents. Once my blood cholesterol was found not to have budged with psyllium, I dumped it in the trash.

I much prefer oat bran.

I'm not going to use it for any specific purpose. I haven't been to a doctor in about 3 years but I was within range for everything when they did a blood test, and despite my smoking my oxygen was rated at 97% absorption.

But that job was an amazing workout that I'm just not getting these days.

If I can keep getting it at this price and it doesn't give me any problems, no harm having a teaspoon or three everyday when I remember to do it.

I'm going to start with only 1 in the morning for a week and see how it goes. I've heard that you should ease your way into it.

I'll let you know my experience with it.

--------------------------------------------------

Imagine the hypocrisy of a government who will allow businesses to card people to get a job or buy groceries, but won't card people to vote in elections and gives millions of non-citizens free money from taxpayers.

6IXSTRINGJACK

Wednesday, April 7, 2021 8:12 AM (P)

Oh. And I promise I won't do this...

(I LOVE this channel, BTW)

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Imagine the hypocrisy of a government who will allow businesses to card people to get a job or buy groceries, but won't card people to vote in elections and gives millions of non-citizens free money from taxpayers.

SIGNYM

Wednesday, April 7, 2021 8:40 AM (P)

I was caught somewhere between WHAT?? Eeeew, teehee, and "Poor guy"!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

JEWELSTAITEFAN

Friday, April 16, 2021 3:10 AM (P)

From Feb 2020:

Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?
Quote:
Originally posted by JEWELSTAITEFAN:
I don't cook as much as the rest of you. I have in the past been able to survive and flourish merely making large batches of my favorites, like goulash and spaghetti, and eating that each day at work for a couple weeks.
Speaking for myself, I find it interesting.

I think, if you're an adult and making these decisions for yourself, unless you want to eat 100% at restaurants and fast food places; food planning (recipes), shopping, cooking (or eating out of the can or microwave), and eating are literally life and death activities that you have to deal with in one way or another. So I find it very interesting to see how people do that in their own lives. You seem to have winnowed down a set of reliable recipes you like that don't required a lot of fuss, and by cooking in large batches and eating through them a routine that takes little time, that sustains you.

I recall that I also did a smattering of microwave dinners for variety, or when I didn't have time for cooking. Not having time meant there was lots of overtime, so getting different food was not a problem for the cash, just getting to the 24/7 grocery stre on the way home from work, or hitting the deli for "lunch" period.

Anyway, when I was out of the military and had my place with my own (mostly) fridge and freezer, I developed a plan of attack for what to buy - because buying frozen dinners based upon what the image on the lid was extremely disappointing, and hit-or-miss.

I made a chart, listing brand names and entree names, and after eating them, scored them. A 5 was equal to an average fast-food experience, most below 4 were inedible and likely to end up in the trash. 7 was equivalent to a really satisfying dining experience, perhaps supper club or wonderful quick food visit.
Once I started the chart, I took it to the store with me for choosing frozen dinners. I only bought those above 5 rating. If an entree scored high, I explored other brands with same or similar entree. If some brands scored high, I would explore other entrees from that brand. As it turned out, I had been repeatedly buying some 3s.
This chart taught me a lot, and was extremely excellent guide for buying.

I quickly winnowed my entree purchases down to very satisfying selections, and generally stuck to them until something new came along, which I hadn't charted yet.

I also introduced my grandpa to some of my favorites - he was living alone during this time. And he was both hooked, but also amazed how good were the entrees I introduced him to. (and the best ones would cost 50 cent per entree, so he was addicted)

1KIKI

Friday, April 16, 2021 3:46 AM (P)

Quote:
Originally posted by SignyM:
(Psyllium Husk) I was taking it as a supplement bc it supposedly helps lower cholesterol. Works for some, not for me.

Many decades ago I was found to have a high ldl cholesterol and a low hdl. So I went to a cholesterol-lowering clinic for a year, where for 3 months I'd follow their instructions then have my cholesterol re-checked, and if it wasn't lower I'd get additional instructions to follow, etc. (I have to say they did the classes in a very irritating way, because they kept hectoring everyone who'd advanced to the next class to stop messing around and follow the instructions - assuming of course people weren't. I could see how they'd lose a lot of adherence that way, by either pissing people off or demotivating them.)

And I followed their instructions to the letter. I wasn't going to go through that and get to the end, only to have to ask myself ... Gee, maybe if I'd done this? Maybe if I'd done that better?

So, cutting out the saturated fat, of course, grams of instant-flush niacin a day ... all the way down to lots of garlic, psyllium, jogging 5 miles a day, and so on.

And my numbers didn't budge one bit. At the very end they said: well 10% of people have genetically high cholesterol that isn't addressable by diet or anything except statins. Gee thanks for telling me that after spending literally hours scolding me for not following the plan.

But what put the icing on the cake was afterwards I spent a lot of time in a household that had tons of heavy cream, real butter, liverwurst, etc. And eating there, of course I'd have that food. And my cholesterol didn't go up, either.

JEWELSTAITEFAN

Saturday, April 17, 2021 1:49 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Some folk have mentioned making plans for survivalist, end-of-the-world type events.

For those who have, what have you learned in the past months? How will you need to adapt or modify your plans based upon what you have seen or learned?

I have noticed that for orange juice without reefridgeration, high pulp version lasts longer, I get Simply Orange. Seems the pulp at the top keeps the air and the juice separated better.

Have you seen prices affected more than you expected?

I saw strawberries at about 75 cents for the size that used to cost $4 or $5.

I recently found an old carton of Ultra-pasturized milk, which I dumped out.
It was more than 3 months past it's expiration date, and had not been opened or refridgrated since the first week of Jan. A personal size carton, like pint.
It poured out, as in just like milk normally does. No lumping or curds, just fluid that looked like milk.
Not that I was tempted to drink it, but I thought it showed remarkable resilience to spoilage.

The brand was Breckenridge Farms, and I get it from Dollar Tree stores - it is the best chocolate milk I can find, quite rich.

SIGNYM

Saturday, April 17, 2021 2:21 AM (P)

Quote:
Originally posted by 1KIKI:

Quote:
Originally posted by SignyM:
(Psyllium Husk) I was taking it as a supplement bc it supposedly helps lower cholesterol. Works for some, not for me.
Many decades ago I was found to have a high ldl cholesterol and a low hdl. So I went to a cholesterol-lowering clinic for a year, where for 3 months I'd follow their instructions then have my cholesterol re-checked, and if it wasn't lower I'd get additional instructions to follow, etc. (I have to say they did the classes in a very irritating way, because they kept hectoring everyone who'd advanced to the next class to stop messing around and follow the instructions - assuming of course people weren't. I could see how they'd lose a lot of adherence that way, by either pissing people off or demotivating them.)

And I followed their instructions to the letter. I wasn't going to go through that and get to the end, only to have to ask myself ... Gee, maybe if I'd done this? Maybe if I'd done that better?

So, cutting out the saturated fat, of course, grams of instant-flush niacin a day ... all the way down to lots of garlic, psyllium, jogging 5 miles a day, and so on.

And my numbers didn't budge one bit. At the very end they said: well 10% of people have genetically high cholesterol that isn't addressable by diet or anything except statins. Gee thanks for telling me that after spending literally hours scolding me for not following the plan.

But what put the icing on the cake was afterwards I spent a lot of time in a household that had tons of heavy cream, real butter, liverwurst, etc. And eating there, of course I'd have that food. And my cholesterol didn't go up, either.

For a long time my cholesterol was higher than ideal but not terrible (220 or so) but recently jumped up quite a bit (270, I think).

I've already tried three statins, all eventually caused debilitating aches and pains ... as if I don't have enough already!!! .... so I'm really trying other approaches to bring it down.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

SIGNYM

Saturday, April 17, 2021 10:10 AM (P)

Okay!

I tried YET ANOTHER chicken recipe in the hopes of developing a roster of chicken recipes that hubby tolerates.

Today's version was a stripped-down version of chicken tagine with apricots.

Chicken: skin, and cut into drums, thighs, wings, and breast meat. Cut breast meat across grain into approx 1 1/2 slices.

Spice:

1 t cinnamon
1 t ground ginger
1 t salt
1 t cumin (not in the original recipe)
1/2 t turmeric
1/4 t fresh ground black pepper.

Coat chicken with spices and brown in oil, remove to plate. Cook one sliced onion until soft, add back chicken drums, thighs and wings plus several sprigs cilantro and parsley plus 1 c chicken broth.

Simmer covered for 20 minutes. Add chicken breast pieces, 1 c dried apricots, and more sprigs parsley and cilantro. Simmer, covered, until done. (Chicken breast meat becomes dry and flavorless if overcooked. Do not overcook.)

*****

Then I made something that I wanted to taste something like a somosa, but without the hassle of making pastries. I have only approx amounts because I was making this one up as I went along

Beat together
2 eggs
1/2 c cream
1/2 c milk

stir in
1 c frozen peas

mix dry ingredients
1/2 t salt
1/4 t cumin
1 1/4 C flour
and stir into liquid

gently fold in
1 c cooked, cooled potatoes, diced small

Deep fry by dropping by large spoonfuls into hot oil, cook until golden, turn over and cook until golden. Remove with slotted spoon onto paper towel-covered plate, continue until batter is gone.

Sort of Indian, sort of Moroccan, but ok!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

1KIKI

Saturday, April 17, 2021 11:53 AM (P)

Quote:
Originally posted by SIGNYM:

For a long time my cholesterol was higher than ideal but not terrible (220 or so) but recently jumped up quite a bit (270, I think).

I've already tried three statins, all eventually caused debilitating aches and pains ... as if I don't have enough already!!! .... so I'm really trying other approaches to bring it down.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

I wish you luck then!

BRENDA

Tuesday, April 20, 2021 3:16 AM (P)

Got some really good mushrooms over the weekend to go with my ground pork. Went back today for some more but only the dregs were left. I just buy the white button mushrooms. Though I picked out the best of what was left and will have them tonight with ground pork that has had tomato paste added to it. Might include some pasta as well.

JEWELSTAITEFAN

Thursday, May 6, 2021 5:46 AM (P)

This is about fake foods in your fake foods:

https://ca.news.yahoo.com/beloved-pizza-brand-being-sued-120055241.htm
l

Believe it or not, this Fake Food is actually not from Nestle, the usual culprit. Just another usual suspects, Kraft Heinz.

JEWELSTAITEFAN

Wednesday, June 2, 2021 5:46 AM (P)

Copied from another thread. I hope Sigs doesn't mind.

Having recipes like these buried in threads is precisely the reason I started this thread.

Quote:
Originally posted by SIGNYM:
I've been fiddling around with a vegetable lasagna. I tried to reproduce the kind that you can buy frozen, and failed ignominiously- twice! But although this isn't like the commercial frozen lasagna that inspired it, this is even better. So, here it is ...

VEGETABLE LASAGNA (serves four)

1 glass loaf pan
4 lasagna noodles, uncooked (break them if you need to fit them into a glass loaf pan)

1 lb ricotta
2 eggs
8 oz shredded mozzarella, divided in half
1 T sugar or Splenda

2 cups fresh spinach leaves, ribboned
1 1/2 cups fresh basil leaves, ribboned
1 medium red bell pepper, diced fine
1/2 jar Alfredo sauce

Parmesan cheese

Break noodles into pan-sized pieces, place 2 of them (uncooked) into the bottom of the pan.

Mix the ricotta, 2 eggs, 4 oz mozzarella, and sugar. Spread half of the ricotta mix onto the noodles. Sprinkle half of the red pepper on the ricotta mix, then sprinkle half of the spinach and half of the basil, then sprinkle on half of the remaining mozzarella (about 2 oz), a few good shakes of Parmesan, and drizzle about 1/4 of the jar of Alfredo sauce (I used Newman's Own).

Repeat the noodle, ricotta, red bell, spinach, basil, mozzarella, Parmesan and Alfredo sauce layering. Make sure that you have a good covering of cheese on top because it's supposed to "seal" the lasagna so the bell peppers etc cook thoroughly.

Bake at 300 F for 60-70 minutes, or until the top is golden brown and the lasagna is cooked though.

This is THE BEST!!!!

JEWELSTAITEFAN

Thursday, June 3, 2021 5:37 AM (P)

Another:

Quote:
Originally posted by SIGNYM:
So, even tho I literally can't smell shit, I am still the family cook! So I came up with a recipes that tastes great (family says), that does great things for hubby's blood sugar, and is cheap!

Ham and bean soup

3 T canola oil
1 c chopped onion, approx 1/2 lb ($1)
2 c peeled sliced carrots, approx 1 lb ($2)
2 c sliced celery, approx 1 lb ($2)
1 diced green or red bell pepper ($1-$2) or minced jalapenos if you like hot!
2 box (4 c each) low-sodium chicken broth ($2 each = $4)
1 1-lb lean ham, cubed ($5)
3 bay leaves
1 splootch ketchup (2-3 T)
4 c cooked beans ($6)
whatever green vegetable available (sliced zucchini; or large handful of chopped spinach, kale, beet, turnip or mustard greens; or parsley; etc) ($2)

Heat oil in large pot, add onion and sautee until golden
Add carrot, celery, and pepper; sautee until just softened
Add ham, broth, ketchup, bay leaves, and beans
Heat to simmer, and simmer until vegetables are soft
Add greens, and cook until wilted/ soft

This makes 8 3-cup servings. Each serving has 20 grams of protein and 2 servings of vegetables (more, if you add more vegetables!), so each serving is an entire meal, for less than $3!

******

I'm working on reproducing a commercially-available pineapple-teriyaki chicken meatball that the family likes; I just HATE buying expensive stuff if I can make it myself!

So I'm closing in on a recipe, and so far its:

1 lb ground turkey
1/2 c dried sugared pineapple
2 T flour (I use quinoa flour)
2 T soy sauce (or, in my case, gluten-free tamari sauce)
1/4 t garlic powder
1/4 t ginger powder
1/4 t freshly ground pepper

Place the pineapple and flour in a food processor, and process until smooth (it will turn into a sticky ball)

Mix ingredients into the ground turkey (break the pineapple ball up into small pieces before mixing into the turkey; it's a royal pain)

Shape into approx 1.5" meatballs, and brown in grapeseed or canola oil.

It tastes great just the way it is (family says). Just a few more tweaks, and it'll be just like the commercial product (I'm using dear daughter as my taste-tester)

JEWELSTAITEFAN

Friday, June 11, 2021 1:27 AM (P)

Also copied from another thread, from today:

Quote:
Originally posted by SIGNYM:
Dd discovered 3 large zucchini in the garden, and the only way to use those up is zucchini lasagna (or zucchini parmagiana, whichever way you think of it), Alfredo style since 2/3 people in the house have a problem with tomato.

I'll say, according to the family it turned out GREAT. Using zucchini as "noodles" is a PITA bc I have to remove the seeds and most of the skin, slice them thin lengthwise, soften them in the microwave then egg dip the, dredge them in flour/parmesan mix and lightly pan fry them to golden brown. But it was TASTEEEE as dd says: the filling was ground turkey mixed with (a lot of) leftover cooked spinach and commercial Alfredo sauce powder and topped with shredded "Italian blend" cheese, so in one dish I got two vegetables (ion dark green, the other not so much) and we had cherries for desert, which was the non-green other color (cherries are in season here, and on sale).

BRENDA

Wednesday, September 29, 2021 3:21 AM (P)

Milk less and eggless cake recipe

2 cups sugar
1 1/2cup boiling water
1/2cup cocoa or 2 squares baking chocolate
3tbsp oil, 2 tsp baking powder, 3 tbsp water
3/4cup milk free margarine
2 1/4cups flour
1tsp vanilla

Preheat oven to 350 degrees

Cream together margarine and sugar in a mixing bowl. Add the boiling water and beat. Sift together the dry ingredients into this mixture and mix well. Add the mixture of 3tbsp water, 3tbsp oil and 2tsp baking powder. Add vanilla and melted chocolate and beat for about 1 minute more. Pour into a greased and floured 10 x 13 inch cake pan or lined cupcake pan. Bake for 35 minutes, maybe less for cupcakes.

This recipe makes about a dozen and a half regular sized cupcakes.

1KIKI

Wednesday, September 29, 2021 3:24 AM (P)

Are these your mini-cupcakes from the 'garden' thread???

ETA Oh, never mind! I was just there and I see the answer is yes.

BRENDA

Wednesday, September 29, 2021 9:50 AM (P)

Quote:
Originally posted by 1KIKI:

Are these your mini-cupcakes from the 'garden' thread???

ETA Oh, never mind! I was just there and I see the answer is yes.

Yes, but I opted to make regular sized ones instead.

SIGNYM

Friday, November 12, 2021 12:53 PM (P)

Meatballs .... or any ground-meat recipe, like burgers

The secret to tender ground-meat recipes is ... starch.

When you cook raw meat, the protein strands shrink, harden, and lock together. (Just like egg whites harden and lock together when you cook them.)

Any ground meat cooked like that will be nothing so much as a Brillo pad.

In order to keep the fibers from locking together, you have to put some starch in-between them. Not a lot, but enough. So a zillion recipes always start with ... one slice of bread, softened with milk.

I've known about the starch trick for ages. When I make pineapple-teriyaki meatballs, I add some cornstarch. When I make almost anything else, I like to use panko, but you can use breadcrumbs or a slice of bread. But I've always ignored the milk part because I thought it was just to make mixing the bread into the meat more convenient, by making it softer. Apparently, there is some magic to the milk because I tried it for the first time after YEARS of making meatballs and burgers without, and they came out GREAT. (oh, and BTW ... for Swedish meatballs, cream is the thing to use).

SO, for my spaghetti and meatballs I used 2 lbs of ground turkey, about 1/3 c of panko, salt and pepper to taste, and about 1 T of very fine diced fresh basil. AND, about 1/3 c of canned milk. (No idea how well fresh milk would work, but canned milk is about twice as concentrated as fresh, plus it has a little phosphate added to it, which prolly helps.)

Formed into small meatballs (about 1 oz cooked), lightly browned in neutral oil (in this case, canola) ... not cooked thru ... and then buried in 2 c tomato sauce plus appx 1 T sugar (my homegrown tomatoes were more acid than sweet this year) and appx 3T grated Parmesan and simmered gently for about 30 minutes to share flavors with the tomato sauce. No oregano, no parsley, no other flavors, not even added salt.

Perfection! Moist, tender, flavorful meatballs in a tasty sauce.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Saturday, November 13, 2021 12:02 PM (P)

Quote:
Originally posted by SIGNYM:
Meatballs .... or any ground-meat recipe, like burgers

The secret to tender ground-meat recipes is ... starch.

When you cook raw meat, the protein strands shrink, harden, and lock together. (Just like egg whites harden and lock together when you cook them.)

Any ground meat cooked like that will be nothing so much as a Brillo pad.

In order to keep the fibers from locking together, you have to put some starch in-between them. Not a lot, but enough. So a zillion recipes always start with ... one slice of bread, softened with milk.

I've known about the starch trick for ages. When I make pineapple-teriyaki meatballs, I add some cornstarch. When I make almost anything else, I like to use panko, but you can use breadcrumbs or a slice of bread. But I've always ignored the milk part because I thought it was just to make mixing the bread into the meat more convenient, by making it softer. Apparently, there is some magic to the milk because I tried it for the first time after YEARS of making meatballs and burgers without, and they came out GREAT. (oh, and BTW ... for Swedish meatballs, cream is the thing to use).

SO, for my spaghetti and meatballs I used 2 lbs of ground turkey, about 1/3 c of panko, salt and pepper to taste, and about 1 T of very fine diced fresh basil. AND, about 1/3 c of canned milk. (No idea how well fresh milk would work, but canned milk is about twice as concentrated as fresh, plus it has a little phosphate added to it, which prolly helps.)

Formed into small meatballs (about 1 oz cooked), lightly browned in neutral oil (in this case, canola) ... not cooked thru ... and then buried in 2 c tomato sauce plus appx 1 T sugar (my homegrown tomatoes were more acid than sweet this year) and appx 3T grated Parmesan and simmered gently for about 30 minutes to share flavors with the tomato sauce. No oregano, no parsley, no other flavors, not even added salt.

Perfection! Moist, tender, flavorful meatballs in a tasty sauce.

Cream? Sounds like that might be also used for Alfredo sauce. Does that seem right?
Do you think powdered milk would work?

I've never added anything to hamburger meat except sometimes chopped onion. I use low fat ground beef - 95-97% fat free. I fold the meat in on itself until it is circular and thick, then press a dimple in the center with thumb (may have learned that trick from Jay Leno), and put in my George Foreman grill to drain the grease. Push down on the lid once on each side, flip halfway, total about 8-10 minutes.
Those always come out nice and juicy. Biggest challenge is finding suitable buns, sized right and soft, not too dry. Sometimes just the hamburger and bun, sometimes add (Marzetti's) 1,000 Island dressing, or real ketchup, or a good steak sauce (not A1), and/or a leaf of lettuce. Or peanut butter on the lid.

JEWELSTAITEFAN

Saturday, November 13, 2021 12:15 PM (P)

Copied from another thread:

Quote:
I also finely discovered the way to use chix breast in chicken and dumpling soup. Bc, of course, hubby will only eat chix breast even tho it comes out dry and tasteless if you overcook it.(The Japanese,I found out from my Japanese friend, think of chix breast as inferior meat. They prefer thighs. I agree!!!)

CHICKEN AND DUMPLINGS -SOUP

Anyway, I start by browning drums, thighs, and disjointed wings in the bottom of a pot in a little oil. Remove, and add 1 c sliced carrots and 1 c sliced celery and 2 diced onions* and cook for about 7 min until just beginning to soften. Stir in 1/4 c flour. Deglaze with 1/4 c sherry*. Add two box no salt chix broth, sprinkle with thyme, nestle the chix legs and wings into the pot and simmer for about 40 mins. Everything will be throughly cooked.

Now here's the trick with the chix breast: cut each breast crosswise into about 1.5-2 inch thick slices.

At this point you can add 1 c peas* or 2 c spinach, the chick breast pieces, and the dumpling dough balls**. Bring to a simmer and simmer gently, covered for no more than 20-25 minutes! Any longer and the breast pieces will be overcooked and tough!

DUMPLING DOUGH

Mix thoroughly 1 c flour, 2teasp baking powder and 1/4 teasp salt. Cut in 3 tablespoon either rendered chix fat, coconut oil, or unsalted butter. (I use coconut oil)

Add just enough full fat milk to make a stiff dough. Don't overmix.

I prefer small dumplings bc they cook thru thoroughly,about 2 Tablespoons size. I scoop out with a small spoon and push them off into the soup, no need to be round and neat.

There are two secrets to tender dumplings, just like piecrust. But first, a little kitchen chemistry about gluten:

Gluten is a tough, springy protein which bread makers like because it allows the dough to trap the bubbles formed by yeast, resulting in a light, airy loaf instead of a solid hard mass.

But... there is no gluten in wheat flour! Gluten only forms when two other proteins -gliadin and glutenen- react. And you can get them to react by adding water and mixing them (kneading bread or kneading and stretching pizza dough, for example)

In the case of dumplings, pancakes, and other " quick breads", the bubbles are formed by baking powder. But you don't want tough dumplings and pancakes, so ONE secret to tender dumplings, pancakes aisnd other quick breads and biscuits is DONT OVERMIX THE DOUGH or you will create gluten!

The other secret, just like pastries and piecrusts,is FAT. Fat coats the flour particles and keeps them apart, so the gliadin and glutenin don't have a chance to contact each other.
http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/Expl
aining-Gluten.pdf

So now you know the secret to tender dumplings. Also, there used to be specialty low-gluten flour called "cake flour" and in the south they sell (I've heard) one called White Swan just for biscuits and quick breads.

JEWELSTAITEFAN

Saturday, November 13, 2021 12:20 PM (P)

ummmm.... So gluten makes light, airy bread - but hard dense pancakes?

Is that right?

Does butter coun t as fat?

SIGNYM

Saturday, November 13, 2021 11:15 PM (P)

YEAST makes bread light and airy.

But think about the texture of pancakes versus bread. Both have bubbles in them and both are made of wheat ... usually, just all-purpose flour bc that's what's commonly available.

But pancakes .. think of a stack on your plate ... you should easily be able to cut with a fork or even a spoon.

Well-made bread (Wonder Bread doesn't count) needs a knife to cut. A sharp one at that. It has a definite chewy texture. That texture comes from having developed the gluten through wetting and kneading/mixing.

*****

Oh, butter DEFINITELY counts as fat! Many people like to use butter in their pastries ... think croissants! But only use unsalted or your food will be too salty.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

SIGNYM

Saturday, November 13, 2021 11:17 PM (P)

I have a recipe from my MIL for Hungarian kifli cookies. So rich, tasty, and easy (except for the shaping part ... THAT is a PITA!)

1 lb unsalted butter
1 lb cream cheese
1 lb flour

Blend butter and cream cheese together. Add flour and mix well. (This particular recipe has so much fat and so little water you don't need to worry about over-mixing the dough. I know bc I asked, and my MIL was a FANTASTIC cook and baker.) Chill in the frig overnight to make the dough easier to work.

roll out the dough on a floured (baking) parchment paper to about 1/4" thick.

You can cut into circles or rectangles about 3", place a teaspoon of jam (I used apricot preserves) or walnut or poppyseed filling in each, roll up, seal, and form into crescents.

Bake at 375F* for 10-15 minutes or until light golden brown.

Like pie crusts and all pastries, this always seems excessively high to me, but I'm not a baker, and it works out fine.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

1KIKI

Sunday, November 14, 2021 12:44 AM (P)

For croissants, and kifli, and pie crust, and biscuits, and even pancakes you definitely need some gluten development! The trick is to get just the right amount!

I know because I've been experimenting with making biscuits out of gram (chickpea) flour.

Without gluten what you get is crumbly, and it doesn't hold together as well. And even if you've cut butter into the gram flour, you definitely don't get flakes, because, as I've concluded, there's no gluten.

You need just enough gluten development to hold the pancakes together. More importantly, you need just enough gluten development to hold the individual flakes in your pastries, pie crusts, and biscuits together, so that they can be fried in their own internal butter into separate delectable flakes, all held together in one light, tender, yet crispy edible.

SIGNYM

Sunday, November 14, 2021 12:48 AM (P)

I bow to greater experience! I'm not a baker, just a cook.

So SOME gluten development is necessary!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

1KIKI

Sunday, November 14, 2021 1:06 AM (P)

Sadly, yes. One needs some gluten for flaky anything.

That means I'll never make a flaky curry biscuit filled with vegetables and meat out of gram flour.

That doesn't mean I won't keep working on the recipe through! It just won't be as I imagined it originally.

SIGNYM

Sunday, November 14, 2021 1:54 AM (P)

The gluten free flours often use guar gum or xanthan gum

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

1KIKI

Sunday, November 14, 2021 2:39 AM (P)

Apparently biscuits comes in 2 forms - 'flaky' and 'tender'.

Also, I've looked at traditional Indian recipes for flat gram flour curry 'pancakes' that can have veges mixed in (and a TON of ghee btw). And what I'm doing is obviously not that! I intend them to be large and to bake them in 2C Pyrex bowls, and for them to be well-filled enough (veges and chicken or other cooked meat pieces mixed in) with protein and veges to be a substantial meal. I usually try to get at least half a pound of veges in each serving (the only veges I'll eat for the day - have I mentioned that I hate veges?). But in this case I'm counting the gram flour as both vegetable AND protein!

So I'm not entirely wedded to the idea of large, filled, curry-flavored flaky biscuits! Maybe tender biscuits is more like it. And what I'm working on is ... I don't know if there's anything like it in any cuisine I've encountered. (Dim sum are not it - a small, steamed, soft dough pillow with a token of filling.)

I may eventually try the guar or xanthan gum to see if I can get flaky biscuits. Right now I'm just trying for something that's reasonably nutritious and tasty, and to figure out how to adequately bake a baking-powder-risen 'biscuit' that's QUITE large!

SIGNYM

Wednesday, December 8, 2021 7:44 AM (P)

Thanks for putting these all together!

Good thing I posted the spaghetti and meatballs recipe bc I had neglected to write it down. But I have it in my recipe box now!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Friday, December 10, 2021 5:26 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by SIGNYM:
Meatballs .... or any ground-meat recipe, like burgers

The secret to tender ground-meat recipes is ... starch.

When you cook raw meat, the protein strands shrink, harden, and lock together. (Just like egg whites harden and lock together when you cook them.)

Any ground meat cooked like that will be nothing so much as a Brillo pad.

In order to keep the fibers from locking together, you have to put some starch in-between them. Not a lot, but enough. So a zillion recipes always start with ... one slice of bread, softened with milk.

I've known about the starch trick for ages. When I make pineapple-teriyaki meatballs, I add some cornstarch. When I make almost anything else, I like to use panko, but you can use breadcrumbs or a slice of bread. But I've always ignored the milk part because I thought it was just to make mixing the bread into the meat more convenient, by making it softer. Apparently, there is some magic to the milk because I tried it for the first time after YEARS of making meatballs and burgers without, and they came out GREAT. (oh, and BTW ... for Swedish meatballs, cream is the thing to use).

SO, for my spaghetti and meatballs I used 2 lbs of ground turkey, about 1/3 c of panko, salt and pepper to taste, and about 1 T of very fine diced fresh basil. AND, about 1/3 c of canned milk. (No idea how well fresh milk would work, but canned milk is about twice as concentrated as fresh, plus it has a little phosphate added to it, which prolly helps.)

Formed into small meatballs (about 1 oz cooked), lightly browned in neutral oil (in this case, canola) ... not cooked thru ... and then buried in 2 c tomato sauce plus appx 1 T sugar (my homegrown tomatoes were more acid than sweet this year) and appx 3T grated Parmesan and simmered gently for about 30 minutes to share flavors with the tomato sauce. No oregano, no parsley, no other flavors, not even added salt.

Perfection! Moist, tender, flavorful meatballs in a tasty sauce.
Cream? Sounds like that might be also used for Alfredo sauce. Does that seem right?
Do you think powdered milk would work?

I've never added anything to hamburger meat except sometimes chopped onion. I use low fat ground beef - 95-97% fat free. I fold the meat in on itself until it is circular and thick, then press a dimple in the center with thumb (may have learned that trick from Jay Leno), and put in my George Foreman grill to drain the grease. Push down on the lid once on each side, flip halfway, total about 8-10 minutes.
Those always come out nice and juicy. Biggest challenge is finding suitable buns, sized right and soft, not too dry. Sometimes just the hamburger and bun, sometimes add (Marzetti's) 1,000 Island dressing, or real ketchup, or a good steak sauce (not A1), and/or a leaf of lettuce. Or peanut butter on the lid.

Perhaps I was unclear. I meant that cream might be used in the meatball recipe when used in an Alfredo sauce. Is that correct?

SIGNYM

Friday, December 10, 2021 5:43 AM (P)

Actually for Swedish meatballs, cream is used in the meatballs along with bread crumbs and (typically) ground beef and ground prok, 50/50. It is also used to make the sauce. I guess they had a lot of cream up there in Sweden!

Using ground turkey is just my version of the "official" recipe. Also, they would serve with maybe lingonberries on the side, but since I have no lingonberries I serve it with sweet/sour pickled beets.

*****

AFA juicy/tender ground meat ... it also depends what cut of meat and how long you cook it. Some ground cuts of meat, like ground chuck, have a lot of gristle in them. And, since cooking sets off the crosslinking, I've found that, for ground meats, the more you cook them the tougher and drier they get. But if you like your burgers rare or medium-rare and start out with a tender cut of beef, you're unlikely to get that cross-linking I was posting about and little gristle, so no special measures needed to prevent toughness.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Wednesday, December 15, 2021 6:48 AM (P)

Quote:
Originally posted by SIGNYM:
Quote:
Originally posted by Brenda:
Just some basic lamb chops for supper tonight.
I used to like lamb, but it's crazy expensive here. But after I lost my sense of smell/taste, and since the rest of the family doesn't like it, there's no point in buying it.

Still, I can understand it being a real treat. Our mom used to make bbq'd lamb shanks, and as I recall the recipe was:

Braise shanks until meat is fork-tender, remove from bone.

In a separate pot mix 1/2c ketchup, 1/2 tomato sauce, 1/4 c sugar, 2T worcestershire, chopped small onion, chopped green pepper, 1 T lemon juice and 2 t lemon zest, 1 bay leaf. Cook until vegetables are done. Remove bay leaf and add lamb and stir. Simmer until flavors are blended, serve over rice. When I could smell/taste, I thought it was yummy, and I use this bbq sauce variation on pork for the family.

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by 1KIKI:
Rum (sometimes sweet) and whiskey (smokey) I don't believe have flavor profiles that would work with the basic recipe flavors - tomato/ beef/ mushroom. But if you're willing to experiment, you might be on to something unexpectedly good!
Hmmmm.

I could be off-base with rum and whiskey, just poking in the dark. I was wondering if anything in different alcohols react negatively with any of your other ingredients. Degrade them, reduce them, distract.
I thought beef is always enhanced by wine, or Cold Duck. Burgundy has specific dedicated recipes for beef. Vermouth seems to work well for tomato sauces. I have seen vodka pasta sauce.
One of my favorite BBQ sauces for use on beef or chicken is Jack Daniel's No.7 Recipe, which I believe uses Bourbon Whiskey - and I assume it is built on tomato/ketchup base. (most BBQ sauces are either tomato/ketchup based, or vinegar/onion based - and JD's is not the latter.) I feel it enhances the flavor of everything, or maybe just smothers the flavor. Maybe it would conflict with mushroom, but I'll let you tell me how you feel about it. Also, JD's Brown Sugar version is more than adequate.

Combining 2 posts, for reference.

List of ingredients from the bottle label of Jack Daniel's Original No.7 Recipe Barbecue Sauce (bottled by Heinz):
Tomato concentrate (water, tomato paste)
High fructose corn syrup - a requisite of Heinz
Distilled white vinegar
Molasses
Water
Salt
Modified corn starch
Natural hickory smoke flavoring
Mustard flour
Caramel color
Sodium benzoate and potassium sorbate as preservatives
Jack Daniel's Tennessee Whiskey flavoring (natural and artificial flavors)
Onion powder
Garlic powder
Spice
Xanthan gum

website www.jackdanielssauces.com
The copyright was 2010. Of the various flavors from JD, there were 3 which I favored. None are present on the current version of that website. Another one was Brown Sugar. This Original No.7 was my favorite.

Of course, quantities are not included. But with the above references, some potential flavor profiles could be attempted.
Or at least ideas planted.

SIGNYM

Wednesday, December 15, 2021 8:42 AM (P)

I find that red wine overpowers beef recipes. By experimenting, my preference is dry white wine in beef stew, when I use wine at all. Since I like to put a little dinner into dog's dish, and grapes/ raisins/ wine are wildly toxic to many dogs, I usually no longer cook with wine. Sherry works great with chicken and many Asian recipes, but -again- don't do that very often either.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Wednesday, December 15, 2021 10:58 AM (P)

Quote:
Originally posted by SIGNYM:
I find that red wine overpowers beef recipes. By experimenting, my preference is dry white wine in beef stew, when I use wine at all. Since I like to put a little dinner into dog's dish, and grapes/ raisins/ wine are wildly toxic to many dogs, I usually no longer cook with wine. Sherry works great with chicken and many Asian recipes, but -again- don't do that very often either.

Overpowers? In what way? You would consider Cold Duck to be red wine? Vermouth? Only with "recipes" using beef, or with stand-alone steaks, beef tips, burgers?

Dry white wine. I need better definition. Is Rhubarb wine considered dry? Or Zinfandel? I recently saw that a alcohol store rearranged their shelves, and white Zin is now in "sweet wines" - and I'm assuming sweet and dry are not the same, but I don't really know. Most of my wine experience is from wines my dad made with us as kids, then Thunderbird, coolers, and mostly white Zin for a while now. My favorite was Rhubarb, but I haven't found any in decades.

I think I've already mentioned that my go-to for marinating chicken is orange juice. Overnight in a ziplock bag in the fridge, or over just in a bowl.

I've started using Vermouth in Tomato ground beef sauces.

JEWELSTAITEFAN

Wednesday, December 15, 2021 11:11 AM (P)

An old go-to recipe that my mom made for us as favorites as kids, then I adapted it for mtself. I would go weeks trading off work lunches between spaghetti and this one.

My family called it Goulash, but that may be confusing. Some refer to it as chili-mac, but that is just wrong - and I specifically dislike chili-mac.

The original merely added Campbell's condensed Tomato soup and Golden Mushroom soup, 1 10.5oz can each.
This would go with 1 overflowing cup of elbow macaroni.

For meat included, add 1/2 pound ground beef, browned and drained, into the sauce, and simmered a while.

Then there is my favorite adaptation of adding a can of petite diced tomatoes, bring to boil for 2 minutes, then add to sauce.

However, for quite some time now, Campbell's "tomato" soup is almost all High Fructose Corn Syrup. So I use Progresso Hearty Tomato Soup, 19 oz can.

2 x 10.5oz cans of Campbell's Golden Mushroom condensed soup
1 19 oz can of Progresso Hearty Tomato soup (this is not condensed)
1 can petite diced tomatoes, boiled for 2 minutes

This would be simmered a while to reduce the fluid.

If meat is desired, brown 1 pound of ground beef and add to sauce, let simmer after.
If vegetarian, add cooked drained mixed veggies of choice to sauce.

Cook 2 x overflowing cups elbow macaroni, drain, put in mixing bowl. Add in the sauce and mix.

I also prefer to add a bit of garlic powder, oregano, basil, chopped onion or onion powder.

JEWELSTAITEFAN

Thursday, January 6, 2022 9:31 PM (P)

I finally ran across some Jack Daniels BBQ sauce, for the first time in years. the new version of flavors, 2 of them. Have not tasted them yet.
Of All places, Walmart - where I never find any name brand I want except Boston Market. We have more than 10 grocery chains present in town, plus independents, and none have been carrying.
There was also a Jim Beam BBQ sauce, so picked that one up as well.

SIGNYM

Friday, January 7, 2022 5:40 AM (P)

Quote:
SIGNYM:
I find that red wine overpowers beef recipes. By experimenting, my preference is dry white wine in beef stew, when I use wine at all. Since I like to put a little dinner into dog's dish, and grapes/ raisins/ wine are wildly toxic to many dogs, I usually no longer cook with wine. Sherry works great with chicken and many Asian recipes, but -again- don't do that very often either.

JSF: Overpowers? In what way?

Too much tannin and "wine" flavor.

Quote:
JSF: You would consider Cold Duck to be red wine?

Er, no. Maybe an "alcoholic beverage"

Quote:
Vermouth?

Fortified wine.

Quote:
Only with "recipes" using beef

Only IN a recipe. In a glass with a meal is OK.

Quote:
Dry white wine. I need better definition. Is Rhubarb wine considered dry?

How much residual sugar? "They" say up to 2pct residual sugar is considered dry.
https://sweetwineclub.com/understanding-the-difference-between-dry-vs-
sweet-wines/

IMHO, if it tastes sweet, it's not dry.

Quote:
Or Zinfandel? I recently saw that a alcohol store rearranged their shelves, and white Zin is now in "sweet wines" - and I'm assuming sweet and dry are not the same, but I don't really know. Most of my wine experience is from wines my dad made with us as kids, then Thunderbird, coolers, and mostly white Zin for a while now. My favorite was Rhubarb, but I haven't found any in decades.

The distinction is between "sweet" and "dry". My go-to dry white wine is the cheapest sauvignon blanc that I can find.

Quote:
I think I've already mentioned that my go-to for marinating chicken is orange juice. Overnight in a ziplock bag in the fridge, or over just in a bowl.

Sounds yummy! Too bad I'm allergic to orange. Cubans use citrus on their meats a lot, along with things like oregano and cumin.

Quote:
I've started using Vermouth in Tomato ground beef sauces.

Ooooh, that could be good!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

SIGNYM

Friday, March 25, 2022 10:52 PM (P)

Quote:
Originally posted by SIGNYM:
And now for something different

I really like empanadas, but because hubby and I need to watch our carbs I forgo the empanada pastry and make empanada burgers instead:

2 lb ground beef
1 large onion, diced
2 T flour
2 T sugar
1 /2 t frsh ground black pepper
1 T paprika
1 t (or less) salt, to taste
1 t cumin
1 t cinnamon
1/2 t nutmeg
1/2 c raisins
1/2 c sliced green olives
(1/2 c diced boiled potatoes, optional)

Mix, shape into patties, and pan-fry. I like to serve with cole slaw and lemonade (made with sweetener)

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

So, another unsually-spiced dish is chicken tagine with apricots. I recommend using chickn thighs, with skin and bone, bc thighs don't dry our. But since hubby "hates chicken" and thighs have a strong chicken flavor, I have to use chix breast which requires that the chix breast be added last, and cooked until JUST done.

MIX TOGETHER
1 t gr cinnamon
1 t gr ginger
1/2 t turmeric
1/4 t black pepper
1/2 t salt
1/2 t cumin

DREDGE IN SPICE MIX
1.5 lb chix breast, cut across in 1" slices, or 2.5 lb chix thighwith bone and skin

SLICE IN HALF THEN IN 1/4" slices
1 large onion

TIE TOGETHER
appx 6 stems flat-leaf parsley and
(if desired) 6 stems cilantro

IN A SEPARATE POT, ADD
1 c dried apricots
1 c water
2-3 T honey, and simmer until apricots are soft and liquid is syrupy

HEAT IN PAN WITH TIGHT-FITTING LID
1 T oil (can use olive, canola or grapeseed)
Brown chicken in heated oil, remove and aside
Add oinion and any remaining spice mix to pan, cook on medium heat until just soft
If cooking with thighs, add to pan along with accumulated juices, plus ppx 1 c chix broth, parsley (and cilantro), cover and simmer until onions are falling apart. Then stire in apricot-honey mixture and cook thru. Remove stems

If cooking with chix breast, add chix broth, parsley (and cilantro) and continue cooking onions until falling apart. Then add chix breast and apricot-honey mixture and simmer, covered, until breast pieces are JUST done ... no more than appx 15 minutes or chix will be dry. Remove stems

Serve over couscous or rice, garnish wih slivered almonds and finely-chopped parsley (Parsley is TOUGH so you want small pieces)

I like to serve with cucumber salad or tzaziki, a nice summer dish.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

SIGNYM

Saturday, March 26, 2022 2:46 AM (P)

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Saturday, March 26, 2022 3:19 AM (P)

Sigs, That empanada was a quote of a prior post here, right?

Recently I ran into somebody who, although she tried and agreed that the OJ marinated chicken was very juicy and delicious, her husband never likes the flavor of orange, or honey.

After thinking, we came up with several other options.
Lemon juice, cranberry juice, lime juice, possibly apple juice. I would not like grapefruit juice, but some may like it.
Around here, we have Door County cherries, which are a bit tart, IIRC. Perhaps cherry juice might also work.
I'm wondering if grape juice would work.
When I just thought of the coloring, I thought of white grape juice. But I really love that, and I'm almost afraid it might be a "waste" of delicious juice.

I'm thinking of these solely as marinades, not as after cook flavorings.

Let us know how these might work for you.

SIGNYM

Saturday, March 26, 2022 3:37 AM (P)

Yes it's a copy. I think the two recipes kind of belong together because of the unusual combinations of seasonings and flavorings

olives and raisins???
cumins, cinnamon, and nutmeg in meat?

Another oddball is Swedish meatballs, made with allspice and nutmeg. There is another one for beef and beer, made with a crap-ton of onions, cinnamon, nutmeg, chipotle, bacon, and dark beer. Sounds hideous but very tasty, I swear!

****
I love meat marinaded in citrus. It's very common in Cuban cooking, often with pepper, cumin, parsley and cilantro.

Unfortunately I tested allergic to orange, and I don't know whether that extends to all citrus or not. Probably. Having analyzed scents and fragrances, I can tell you that all citrus fruits have the same compounds in them, it's only a matter of relative amounts.

Tart cherry juice sounds like a tasty marinade! I can't predict what seasonings would go with it (I would have never predicted the recipes above) but maybe something spicy, like ginger, and savory like parsley, and mushrooms.

Apples and apple juice are often used with pork, along with celery, sugar, and vinegar. The apple taste might be swamped by beef, which is strongly flavored, but should do well with chicken and turkey. They sell a chicken-aople sausage here, and many turkey stuffing recipes have apple in them.

The only caveat I would add is that if you want the near to be juicy, you should add salt to the marinade to "brine" the meat.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Saturday, March 26, 2022 3:54 AM (P)

I've never added salt to my marinades, and juicy and flavorful is what I get, and what folk tell me. Salt can always be added later. I consider salt to overwhelm most foods needlessly.

The white grape juice and cherry juice seemed non-citrus for you. Can you do apple?

I have thought of, when I have time, putting chicken on a baking sheet (my normal method) and separating them or marking the aluminum foil with which quadrant had which marinade - test out a bunch that way.

SIGNYM

Saturday, March 26, 2022 4:05 AM (P)

The citrus fruits are lime, lemon, orange, grapefruit, lemon.. and if you want to get exotic pumello, Kaffir lime, tangerines, and the following

https://thrivecuisine.com/fruits/citrus-fruit-list/

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

SIGNYM

Saturday, March 26, 2022 4:19 AM (P)

I generally don't add salt to marinade except for chix breast, turkey breast, or the occasional very lean pork loin chops. sometimes, those cuts are very low fat and tend to come out dry and cardboard -like if overcooked. That's why whole turkeys are often sold "pre-basted" (I e. brined with a combination of salt and phosphate solution) bc it is very difficult to cook the legs to doneness without overcooking the breast.

I solve that problem by cooking breast portions separately, or cooking with very low heat.
Also, conventionally-raised chicken breasts lately are tough and at times downright woody. That has to do with newer breeds of chicken that grow so fast with so much breast tissue they suffer oxidative stress. In Japan, they consider breast meat to be less desirable than thighs, and I agree! If it wasn't for hubby "hating chicken" I would never serve chix breast.

Anyway, I seldom brine meat.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Saturday, March 26, 2022 1:00 PM (P)

I didn't see cranberry juice on your list.

That would sound like adding some flavor to your bird, like Thanksgiving.

Is that GMO or cloned chicken that is Woody?
I haven't heard of that before.
The "local" brand around here is Gold 'n' Plump Chicken.

SIGNYM

Wednesday, May 11, 2022 3:56 AM (P)

It's just conventionally-raised chicken, major brands like Perdue, or Kroger or what-have you. Sounds like your local brands are better than ours.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

SIGNYM

Wednesday, May 11, 2022 4:12 AM (P)

Ground Turkey Shepherd's Pie

Preheat oven to 400F

1.5 lbs ground turkey
1 c small-diced carrots
0.5 minced onion
1T butter, and 1T oil
0.5 t salt
0.5 t dried thyme
1 t ketchup

2 T flour
0.5-1 c chix broth
0.5 c frozen peas

1 pouch instant mashed potatoes, prepared or
3 c cooked potatoes, mashed with cream and salt

****

Melt butter and oil in skillet
Add carrots and onions, cook med heat to part tender (8 min)
Add thyme, salt, pepper, ketchup and mix
Add ground turkey and cook, breaking up
Add flour and mix
Add chix broth and simmer until broth slightly thickened
Add peas and mix in

Transfer meat mix to loaf pan
Cover with mashed potatoes and smooth with spatula
Bake until potatoes are slightly browned, about 25 minutes

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

JEWELSTAITEFAN

Wednesday, June 29, 2022 1:57 AM (P)

Quote:
Originally posted by SignyM:
It's just conventionally-raised chicken, major brands like Perdue, or Kroger or what-have you. Sounds like your local brands are better than ours.

I recall buying Gold-N-Plump when I lived in L.A. Probably from Ralph's.

SIGNYM

Wednesday, June 29, 2022 5:41 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by SignyM:
It's just conventionally-raised chicken, major brands like Perdue, or Kroger or what-have you. Sounds like your local brands are better than ours.
I recall buying Gold-N-Plump when I lived in L.A. Probably from Ralph's.

Seems to be no longer available. I shop at Ralph's (mostly Stater Bros tho) and I don't see it there. Too bad. :-(

-----------
Pity would be no more,
If we did not MAKE someone poor - William Blake

JEWELSTAITEFAN

Wednesday, July 15, 2026 1:56 PM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by SIGNYM:
Is it cottage cheese specifically, or milk products with lactose, or any milk product? Ricotta is often used, but it also contains lactose.
I like spreadable cheese now, like on crackers. If you can access Kaukauna Cheese, I highly recommend Garden Vegetable flavor. I pull cheese slices and American off sandwiches due to taste preference, but I stack cheese slices with summer sausage on crackers.

Kaukauna Cheese. Garden Vegetable fell by the wayside years ago, and possibly all of Kaukauna Cheese. It was purchased by a French company, then had quality control problems, then claimed sales drops, etc. Thery claimed consumers were not buying, while grocery stores could not keep it in stock.

Anyhow, I found a flavor which is a direct copy of the Garden Vegetable, from Pine River Dairy. This is my favorite flavor. They claim they have over 100 flavors. I have not yet tried their Pimento flavors, the Garlic Herb, the Dill, or other interesting flavors yet.
It sounds like you can order direct from them. I've been told that it can be ordered thru Walmart Online.

https://www.pineriver.com

JEWELSTAITEFAN

Monday, September 14, 2026 9:00 PM (P)

Many of the recipes got lopped off with the new version of website.

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