Updates from February, 2010 Toggle Comment Threads | Keyboard Shortcuts

  • cooksalliance 11:44 pm on February 24, 2010 Permalink | Reply
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    I made the shake and bake pork chop vers… 

    I made the shake and bake pork chop version tonight for dinner and it turned out just fabulous without any additional oil!! You might enjoy the basic version I tried tonight. I did this:

    2 cups Italian flavored Dry Bread Crumbs
    3 Teaspoons Smoky Paprika
    1/4 Cup Vegetable oil
    1 tsp Garlic Powder

    Combine these in a bowl and mix with a wire whip till the oil is well blended into the dry ingredients. then follow the instructions as you would on box or down below in the shake n bake post.

     
  • cooksalliance 8:10 pm on February 24, 2010 Permalink | Reply
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    Homemade Shake N Bake 

    Homemade Shake n Bake

    4 cups Dry Bread Crumbs* http://whatscookingamerica.net/Bread/BreadCrumbs.htm
    1/3 Cup Vegetable Oil
    3 Teaspoons Smokey Paprika
    1 Teaspoon Garlic Powder
    1 Teaspoon Onion Powder
    1/4-1/2 Teaspoon Black or White Pepper
    1 Teaspoon Salt
    1/2 Teaspoon Dried Oregano
    1/2 Teaspoon Dried Parsley

    Mix all ingredients in a bowl with a wire whip. Use 1 cup placed in a zip lock bag or brown lunch bag. Moisten one pork chop or chicken piece with water then place in the bag. Seal bag(zip lock) or gather(brown bag) tightly and shake well to cover. Remove with tongs to a greased cookie sheet. Bake Pork Chops or chicken at 400*F for 40-45 minutes or until internal temperature reads 160*F.

    Homemade Shake n Bake Ranch

    4 cups Dry Bread Crumbs
    1/3 Cup Vegetable Oil
    1 pkg. Ranch dip mix or Ranch Dressing Mix
    Mix all ingredients in a bowl with a wire whip. Use 1 Cup per 8 piece of pork or chicken. Bake as above.

     
  • cooksalliance 5:37 pm on February 24, 2010 Permalink | Reply  

    For great freezer cooking advice and information visit Frozen Assets
    http://groups.yahoo.com/group/frozen-assets/

     
  • cooksalliance 4:01 pm on February 24, 2010 Permalink | Reply  

    Power Outage and Food Safety 

    There has been a lot of rain here in Northern California. I had the misfortune of having a prolonged power outage a couple of weeks ago. This outage lasted 8+ hours and if had not had temperature monitors in my fridge and freezer I would be in a panic to decide what to do.

    In my yahoo group I found an article

     
  • cooksalliance 1:11 pm on February 5, 2010 Permalink | Reply  

    Taco Seasoning Mix 

    My daughter has a soy allergy so I started making this mix so I don’t have to get out all the spice jars. My family tasted this without knowing it was homemade and never knew the difference. I also love making mixes to suit our tastes, controlling the amount of heat and spice each mix has.

    Taco Seasoning Mix

    1 Tablespoon Chili powder
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon dried oregano
    1/2 teaspoon smoky paprika
    1 1/2 teaspoons ground cumin
    1 teaspoon sea salt
    1 teaspoon ground black pepper

    I combined this in an old spice jar that had been cleaned out. I was surprised this came out so close the first time. This is low cost and uses up a lot of the older spices.

     
  • cooksalliance 12:40 pm on February 5, 2010 Permalink | Reply  

    Burrito Mix 

    When I was a young bride so many years ago, I had such a small budget for food. I had to learn to extend my meat dishes so my food dollars would stretch payday to payday. We made less than $6,000 the whole year, so you can imagine why I had to make cheap meals. Lucky for us my dear husband was in the air force and I could buy my groceries at the commissary. My mother in law rest her sweet soul gave me a book titled 100 ways with Hamburger. I found burrito mix and it tasted so good I still make this today 34 years later. It’s so simple my son makes it for dinner on nights I have asthma attacks or migraines.

    Burrito Mix

    1 lb. ground beef or turkey
    2 cups cooked white or brown rice
    1 pkg taco seasoning mix
    1/4 cup hot water
    1 1/2 cups shredded cheddar cheese
    1 package flour tortillas or taco shells

    Prepare the rice enough to yield 2 cups cooked rice. In a skillet brown the ground meat until no longer pink, drain well. Add the rice, seasoning package and water, then simmer until all the water is absorbed. Add the cheese and stir until the cheese is melted. Heat tortillas or taco shells then place 1/4 to 1/3 cup in each tortilla. Serve with chopped tomatoes, lettuce, sour cream and extra cheese.

     
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