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Lostintheglades
| Thursday, November 13, 2003 - 6:56 am
If any of you haven't tried DJgirl's Salsa Chicken you must try it. OMG...it was so good!!! I used boneless thighs because the breasts were just too expensive to feed this crew. Thanks Dj!
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Reader234
| Thursday, November 13, 2003 - 7:25 am
If there are any campers, dump cake cooks well in a Dutch oven. I make it in a foil throw away tin, place it in the Dutch Oven, put coals under and on top. Cooks in 30 min. Its amazing I brought up the cake in the Roast thread when all you savvy bakers already btdt!! After reading a portion of this thread, someone should cut and paste and make a cookbook for us!!
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Wendo
| Thursday, November 13, 2003 - 7:43 am
Reader, While I couldn't make an actual paper cookbook of the recipes here, I would be able to do a PDF version for people. I like doing projects like these because work design projects can get a bit mundane and tedious. Would you all be interested in a PDF TVCH Cookbook? Let me know!
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Theowl
| Thursday, November 13, 2003 - 8:03 am
idiot here!! Wendo, what is PDF?? 
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Wendo
| Thursday, November 13, 2003 - 8:29 am
Theowl, PDF stands for Portable Document Format. It's a format that was developed by Adobe Systems. A program such as Acrobat Reader is used to read PDF documents. You likely know PDF as Adobe Acrobat Reader Documents. Basically, it's an electronic document format. I'm sure Draheid can elucidate further.
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Eliz87
| Thursday, November 13, 2003 - 8:43 am
But of course, Wendo! What a great suggestion! :-)
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Reader234
| Thursday, November 13, 2003 - 9:01 am
ME ME ME!!! Yes Wendo, that would be so cool!! IF it wouldnt be too much trouble? I just got back from exercising, and I kept thinking I shouldnt lose some of these great recipes!! Would you mind snagging some of the Roast and ham and mashed potaote recipes too? I really have no idea how many recipes are on this thread... but I keep thinking of making the chicken orange juice one for dinner tonight!! elucidate!! (edited to add - Hi Texannie, I'm always downloading PDF files!! )
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Texannie
| Thursday, November 13, 2003 - 9:06 am
Me to please, Wendo!! (and I even knew what PDF was! LOL)
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Draheid
| Thursday, November 13, 2003 - 9:15 am
Wendo, Please check your member folder. Thanks.
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Wendo
| Thursday, November 13, 2003 - 10:09 am
Draheid, I did...thanks! Check yours. (Draheid opined that a website with the recipes would be a good thing too. Especially for those who use WebTV etc. So, I would translate the PDF to a webpage too.) Well, so far, this seems to be a good idea. I will certainly pull the recipes from the Roast thread. And, people, keep posting recipes. I plan to dig through mine today and post a few that I got from my grandmother, mom, and sister. (And a few from friends too.) Cool! Reader, totally no trouble. Like I said, I like doing stuff like this. I think it would be fun.
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Kstme
| Thursday, November 13, 2003 - 10:22 am
Wow! This would be awesome!
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Maris
| Thursday, November 13, 2003 - 10:58 am
Meat Loaf 2tbs olive oil one half large spanish onion minced 2 tsp chopped garlic or 2 cloves minced. 2 celery stalks minced 1 lb lean ground beef 1/2 lb ground veal 1/2 lb ground pork 2 eggs 1 cup bread crumbs half cup chopped fresh parsley 2 tbs chopped fresh basil 1/2 tsp thyme leaves 1/2 tsp salt 1/2 tsp pepper 2 tbs worstershire sauce 1/4 cup catsup two dashes red hot sauce a few slices of bacon saute onion, garlic and celery in olive oil until softened. let cool slightly. In large bowl mix onion, garlic celery with all other ingredients. Dont overmix or meat loaf will be too compact. Shape the mixture into an oval loaf. Lay bacon slices on top of loaf. Bake in 350 oven for 1 1/4 hours. Let stand ten minutes before slicing. I put in a teaspoon of vietnamese hot garlic sauce but when I run out I use two dashes of hot sauce and it works just as well.
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Goddessatlaw
| Thursday, November 13, 2003 - 2:07 pm
Hey, that looks like a great recipe, Maris - I want to try it but can't have bread. I can have everything else, though. I do have a pretty good low-carb bread, though, that might substitute when dried and crumbled. Do you know of anything else that might substitute for the bread crumbs? I'm not supposed to have any grains, so the regular substitute things like oatmeal and crackers won't do.
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Texannie
| Thursday, November 13, 2003 - 2:10 pm
GAL, I don't use bread in my meat loafs. I just add extra egg.
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Amchess
| Thursday, November 13, 2003 - 2:19 pm
Here is a super easy recipe that I always get raves on: 2 pkgs cream cheese 2 cans crabmeat 1 or 2 cans popcorn shrimp 2 bottles cocktail sauce Drain the crabmeat and shrimp (overnight is best to make sure you get all the liquid out) Spread the cream cheese on your serving dish and cover with cocktail sauce. Sprinkle the crabmeat evenly on the cream cheese/cocktail sauce. Add another layer of cocktail sauce. Finally, sprinkle the shrimp evenly on top. Serve with your favorite crackers, triskits, wheat thins, etc. I spread the cream cheese out to about 1/2 inch because it's easier to dip with the crackers, but you can do it however you want. The first time I saw this at a party it didn't have the shrimp, but I like them added, both for the flavor and the presentation.
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Maris
| Thursday, November 13, 2003 - 3:37 pm
I dont think the bread is critical, since it already has two eggs to bind the mixture together. A little grated pecorino might work too.
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Reader234
| Thursday, November 13, 2003 - 4:23 pm
(Amchess I make that too, but I add grated onion and liquid smoke to the cream cheese, whip it then spread it!! But I do follow your recipe, but for the coctail sauce we use "HEINZ CHILI sauce" must be heinz, must be Chili sauce!! and I spread the sauce over the cream cheese, then top with the drained crab meat, then top with the popcorn shrimp. And we serve it with the Triscuit Crackers!! AND it was totally weird the first time I made it, I thought they were kidding me about the chili sauce, but know, it works!! For you, it would probably be too weird, because I can tell yours sounds deleesh, and has its own flavor!! Here they use this recipe, Dump the square of cream cheese on a platter, dump a bottle of coctail sauce, dump shrimp, crab, serve with crackers!! )
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Reader234
| Thursday, November 13, 2003 - 4:31 pm
Crock Pot Baked Beans 1# hamburger 1/2# BAcon (cooked, drained and cut up) 1C onions Fry... drain....^ Add to Crock Pot: 1 Can red Kidney Beans 1 Can butter beans (use the one molasses, or if you cant find it add molasses to the recipe, app 3-5T I just pour it from the bottle!!) 1 Can pork and beans 1Tbl vinegar 1Tmustard 1C Ketchup 1C Brown sugar 1C sugar (OK, it was grandma's recipe, I cut the sugar in half!! I am copying from original recipe!! I also use the extra large can of Pork and beans!!) Bake 350 oven for app 45 min if you dont have a Crock Pot, its best in crock pot, it makes the kitchen smell wonderful!!
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Amchess
| Thursday, November 13, 2003 - 4:41 pm
Reader, I add onion (and garlic too) but didn't mention that cause I ad libbed it. Have also added a dab of horseradish to the cream cheese too. Yikes, my eyes are watering just typing this, lol! I haven't tried the liquid smoke - will have to try a dash of that next time. For some reason I don't like chili sauce except with meatballs. That's good for parties too.
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Maris
| Thursday, November 13, 2003 - 4:43 pm
Is a crock pot the same as a slow cooker? I have never used either but have seen them mentioned.
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Texannie
| Thursday, November 13, 2003 - 4:52 pm
Crock pot is actually the brand name of Rival for a slow cooker..so yes, they are the same. Kind of like calling tissues Kleenex.
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Draheid
| Thursday, November 13, 2003 - 4:52 pm
Maris: From southerfood.about.com comes this description:Crockery cooker or slow cooker - what's the difference? The most common models have a crockery pot insert and the heating elements are housed in the sides, so the heat actually surrounds the food. The two heat settings are low (200 degrees) and high (300 degrees). The slow cooker, or "multi-cooker" usually cooks from the bottom and might have a thermostat allowing a wide range of temperatures. Even if your slow cooker has a crockery insert, you may need to stir some recipes occasionally to prevent scorching. Every time the lid is lifted, add 20 minutes to the overall cooking time. The commonly used term Crock-Pot® is actually Rival Manufacturing Company's trademarked name. Most recipes designed for the crock pot are with the two-setting Rival model in mind, so adjust accordingly if using another brand of cooker, and read the manufacterer's instructions.
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Maris
| Thursday, November 13, 2003 - 4:57 pm
Thanks. So one has to have a slow cooker to make the baked beans? Or can one do the recipe in a regular pot.
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Reader234
| Thursday, November 13, 2003 - 5:08 pm
My mom makes the baked beans in the oven in a pan, she sprays the pan with pam, and know that things dry out faster in the oven, add more ketchup I FORGOT TO ADD WITH THE BEANS>>>>>>> I drain the beans!! (unless you use the oven, then I wouldnt drain the pork and beans) and I always pick out that dab of fat they call pork!! LOL, I make this recipe from heart, so I grabbed grandmas recipe, apparently she does too!! I'll have to post a couple other of grandmas recipes!! (are we ever going to see the world famous Toffee recipe? Do I need to beg, or would that make her feel bad, I understand the need for secrecy!! The food chanel did a special on toffee cookie bars, made me think...)
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Lumbele
| Thursday, November 13, 2003 - 5:37 pm
There is a bunch of plain rice in my fridge - leftovers from Chinese takeout. Any good ideas for a dessert? I have a sweet tooth tonight.
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