Re: The *OFFICIAL* TBR Recipe Thread

[Sanguine]

Why did I mix my white rice with brown rice in the same container? Am I crazy? Have I lost my ever loving freaking mind! What the hell is wrong with me! AAAAAAARRRRGGGGGGG!

Are you going to tell us or are we going to have to think about it all day?  And, white rice, blech!

[240B]

Are you going to tell us or are we going to have to think about it all day?  And, white rice, blech!

@Sanguine

Yea, I know. Thank you for your concern. I would tell the answer except I don't know. I will get over it. This too shall pass.

How could I do that! I hate myself. I am so stupid.

[Silver Pines]

Won't work on my old Fire.   

@Cyber Liberty

Get you a smartphone and dive into the fun.   

[Silver Pines]

No.  I like cabbage, but.... with the gumbo, I figured less is more.  The Black Eyed peas have a very/too hot jalapeno, along with ham bits and some chopped onion.  I'm cooking the hell out of it to try to get some of that hot out!   It's a non-traditional NYrs dinner this year.... but then, things haven't been all that traditional lately anyway.  I decided what the hell.

@XenaLee

Black-eyed peas are too good to save for New Year's...I cook them all the time.  Onion, green pepper, red pepper, ham or smoked sausage, garlic, cayenne...nice and spicy.

[Silver Pines]

Well, banana sandwich anyone?  No collards, peas, rice, bacon, cornbread, and hot vinegar today.   But, getting the slow cooker going in a little while and gonna chow down tonight !

seax

@seax

Not me, but can I have some cornbread?  I'm craving.

[Silver Pines]

Are you going to tell us or are we going to have to think about it all day?  And, white rice, blech!

@Sanguine

Right?  Sticky, starchy and nasty.

[bigheadfred]

@Sanguine

Yea, I know. Thank you for your concern. I would tell the answer except I don't know. I will get over it. This too shall pass.

How could I do that! I hate myself. I am so stupid.

No worries. Apply for a government grant. Tell them you are dong a study on desegregation....

[bigheadfred]

@Sanguine @240B

Right?  Sticky, starchy and nasty.

uh huh


Yea, I know. Thank you for your concern. I would tell the answer except I don't know. I will get over it. This too shall pass.

Right?  Sticky, starchy and nasty.

[KittenClaws]

Ooh, I like your culinary style, KittenClaws (and welcome to TBR!). I love cabbage.

Why, thank you, you know it's the simple things we go back to...comfort food as some call it.  Those inexpensive meals your mom made, because she couldn't afford anything else.

Macaroni and cheese, baked. No weenies, just macaroni and cheese. I have never been able to duplicate my mom's recipe. 


Thanks for the welcome🌺😉

[KittenClaws]

That sounds really good! I make homemade egg rolls with shredded cabbage, grated carrot, and sliced scallions. I fry them in coconut oil. Yum!

I must have the recipe!  I'm glad there is something I can use with the coconut oil I bought.  It was a whim (coconut oil) and I don't know what to do with it.

And since I love egg rolls, keeping an eye out for your recipe

[KittenClaws]

I was going to whip up some Ramens for breakfast, out of laziness, but I decided to go with a peanut butter sammich, so I don't ruin my appetite for pizza tonight.

I am going to try a banana sandwich someday , but I do like peanut butter and bananas"

[KittenClaws]

I'm not a huge cooked cabbage fan, but that does sound good.

And yes, welcome to TBR.
 

I can't say that I ever even thought about cabbage until my husband introduced me to this.

I've heard fried cabbage is good as well, but haven't found a recipe.

Thanks for the welcome!

[Bigun]

I can't say that I ever even thought about cabbage until my husband introduced me to this.

I've heard fried cabbage is good as well, but haven't found a recipe.

Thanks for the welcome!

@KittenClaws

Recipe for fired cabbage:

Core and chop up into fairly large chunks one head of cabbage.

Take four or five strips of thick country style bacon and cut into thirds.

Heat up a large cast iron skillet and throw in bacon when hot.

Turn down heat and let bacon get about half done before throwing in the cabbage.

Stir it all up and put the lid on the skillet.  In 5 or 6 minutes take the lid off and stir again.  Put the lid back on for a couple more minutes and it's done.

If you are the adventurious type you can throw in a few slices of green Jalapenos wiith the bacon as I do.  YUMMY!!!

[roamer_1]

I can't say that I ever even thought about cabbage until my husband introduced me to this.

I've heard fried cabbage is good as well, but haven't found a recipe.

Thanks for the welcome!

Fry up some kielbasa coins in butter with onion , green pepper, jalapeno... Hold it off.
Same pan, bust up a half a cabbage or so... 1/2 slices, then busted up into the pan...more butter... fry covered til it's got just a bit too much bite... Salt and pepper, garlic or garlic powder to taste.  Throw the meat mix back in, cover, cook till done (right bite on the cabbage)...

Poor man's steak: Cut cabbage coins about 1/4+ thick, fry in garlic butter as a coin, salt pepper to taste

[InHeavenThereIsNoBeer]

@KittenClaws

Recipe for fired cabbage:

Core and chop up into fairly large chunks one head of cabbage.

Take four or five strips of thick country style bacon and cut into thirds.

Heat up a large cast iron skillet and throw in bacon when hot.

Turn down heat and let bacon get about half done before throwing in the cabbage.

Stir it all up and put the lid on the skillet.  In 5 or 6 minutes take the lid off and stir again.  Put the lid back on for a couple more minutes and it's done.

If you are the adventurious type you can throw in a few slices of green Jalapenos wiith the bacon as I do.  YUMMY!!!

Core and chop up into fairly large chunks one head of cabbage.

Take four or five strips of thick country style bacon and cut into thirds.

Heat up a large cast iron skillet and throw in bacon when hot.

Turn down heat and let bacon get about half done before throwing away the cabbage.

Stir it all up and put the lid on the skillet.  In 5 or 6 minutes take the lid off and stir again.  Put the lid back on for a couple more minutes and it's done.

If you are the adventurious type you can throw in a few slices of green Jalapenos wiith the bacon as I do.  YUMMY!!!

[Cyber Liberty]

I've been making steaks Sous Vide for a couple years using a thermostat and a crock pot.  Yesterday, Amazon Prime day, I finally bought an Anova heater/circulater and will be cooking a lot more with it....

[XenaLee]

I can't say that I ever even thought about cabbage until my husband introduced me to this.

I've heard fried cabbage is good as well, but haven't found a recipe.

Thanks for the welcome!

I love cabbage cooked pretty much any way, but yeah.... that sounds good too.  Got hooked on Dimassi's fried caulflower about 8 years ago.... but still haven't been able to duplicate it exactly.   I think they just use olive oil.  It's really good.

Btw, I have a male cat that looks exactly like your avatar there.

[Restored]

The older I get, the more I appreciate raw vegetables. Radishes, turnips, carrots, cauliflower, asparagus, etc. I like beets cooked but only local Va mountain grown beets. NC beets taste like dirt. Our local radishes are hot as a firecracker.

[InHeavenThereIsNoBeer]

Dropped my cast iron skillet, pretty much the only one I use these days, on the tile kitchen floor the other night.

The previous owners left several extra tiles, which is a cool thing to do.  Spend a few extra bucks today to save a real pain in the whatever, for yourself or someone else, later.

Unfortunately, they didn't leave an extra cast iron skillet.  The totally replaceable tile survived the incident just fine, the skillet no longer has a handle.

I have about 300-350 sq ft of that tile in the "kitchen".  I hate it.  It's white, and it's got about a 3/8" grout line which just sucks up dirt.  I really want to replace it.  But if a cast iron skillet dropped from a height of over three feet can't damage it, I think I might as well just move.  I'd have as much chance removing that tile as getting the bermuda grass out of my lawn.

[Sanguine]

Dropped my cast iron skillet, pretty much the only one I use these days, on the tile kitchen floor the other night.

The previous owners left several extra tiles, which is a cool thing to do.  Spend a few extra bucks today to save a real pain in the whatever, for yourself or someone else, later.

Unfortunately, they didn't leave an extra cast iron skillet.  The totally replaceable tile survived the incident just fine, the skillet no longer has a handle.

I have about 300-350 sq ft of that tile in the "kitchen".  I hate it.  It's white, and it's got about a 3/8" grout line which just sucks up dirt.  I really want to replace it.  But if a cast iron skillet dropped from a height of over three feet can't damage it, I think I might as well just move.  I'd have as much chance removing that tile as getting the bermuda grass out of my lawn.

My favorite cast iron skillet became handleless years ago.  Hasn't affected its usability in the least. 

[InHeavenThereIsNoBeer]

My favorite cast iron skillet became handleless years ago.  Hasn't affected its usability in the least.

No handle equals no place to put the heat protector thingy.   One day, I'm going to burn the ever living carp out of myself because I didn't simply throw the darn thing away.

You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.

Yeah, that's gonna happen.

[Sanguine]

No handle equals no place to put the heat protector thingy.   One day, I'm going to burn the ever living carp out of myself because I didn't simply throw the darn thing away.

You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.

Yeah, that's gonna happen.

No, don't throw it away!

[roamer_1]

No handle equals no place to put the heat protector thingy.

From cooking over a campfire so many years...
I keep a pair of leather work gloves by the stove...
Never had a 'heat protector thingy' in my life. 

[KittenClaws]

@KittenClaws

Recipe for fired cabbage:

Core and chop up into fairly large chunks one head of cabbage.

Take four or five strips of thick country style bacon and cut into thirds.

Heat up a large cast iron skillet and throw in bacon when hot.

Turn down heat and let bacon get about half done before throwing in the cabbage.

Stir it all up and put the lid on the skillet.  In 5 or 6 minutes take the lid off and stir again.  Put the lid back on for a couple more minutes and it's done.

If you are the adventurious type you can throw in a few slices of green Jalapenos wiith the bacon as I do.  YUMMY!!!

Thank you! I will try it this week-end and report back . I will be adventurous and throw in some jalapeño!

[Bigun]

Thank you! I will try it this week-end and report back . I will be adventurous and throw in some jalapeño!

I think you are gonna love it.     

[Silver Pines]

uh huh


Yea, I know. Thank you for your concern. I would tell the answer except I don't know. I will get over it. This too shall pass.

Right?  Sticky, starchy and nasty.

@ bigheadfred

Just seeing this... have no idea how to respond, lol.

[bigheadfred]

@ bigheadfred

Just seeing this... have no idea how to respond, lol.

All that tells m is you have all of your natural body parts.

[KittenClaws]

I think you are gonna love it.     

I didn't do it til last week end...Awesomeness!! Wish I would have thought to take pics, but then again, I'd not like everyone to see that I drool.....😂

[Bigun]

I didn't do it til last week end...Awesomeness!! Wish I would have thought to take pics, but then again, I'd not like everyone to see that I drool.....😂

Kool!  Glad you enjoyed it!  Next time cook up a pan of cornbread to eat with it and the awesome goes even further off the scale.

[bigheadfred]

@KittenClaws

After 4 years of bud killing frosts we harvested a five gallon bucket of Nanking cherries. I was sorta raised on the big breakfast at grandmas. Pancakes/and/or cornbread, bacon/ham, eggs. Or her "hash". smothered in maple syrup. I kinda do a split plate now. The pancakes or cornbread with the cherry syrup. And the rest with maple.

[Suppressed]

Got this on a lightning deal for $15 and it's my new favorite thing...
https://www.amazon.com/gp/product/B0168CNYRE/

Dash Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker
for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets
with Auto Shut Off Feature - Red


When I don't want to heat up the place boiling a bunch of water, and I just want to put the eggs in and leave them til the buzzer... perfectly cooked each time.

No recipe...just a cool gadget deserving of the stars it has.

[Cyber Liberty]

This looks like a good companion purchase...

https://www.amazon.com/Boiled-Cracker-Stripper-Peeling-Kitchen/dp/B07FCJTFH1/ref=pd_sim_79_3?_encoding=UTF8&pd_rd_i=B07FCJTFH1&pd_rd_r=f727768f-9f18-11e8-800d-291f7dc96a5e&pd_rd_w=4Pzk0&pd_rd_wg=IE7Ti&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2610440344683357453&pf_rd_r=ABGTVTXQWRR3RRA0F80A&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=ABGTVTXQWRR3RRA0F80A&dpID=41dXVzkByTL&preST=_SY300_QL70_&dpSrc=detail

[Suppressed]

This looks like a good companion purchase...

Interesting!

But I note that all of the reviews are from two dates.  To me, that indicates fake reviews.

I use a bowl of ice water for the hard cooked eggs, and they peel very easily (even fresh ones).  But if I see that peeler get a bunch of good real reviews, and it would save the ice water, then maybe that's the trick.  Thanks!

[Cyber Liberty]

Interesting!

But I note that all of the reviews are from two dates.  To me, that indicates fake reviews.

I use a bowl of ice water for the hard cooked eggs, and they peel very easily (even fresh ones).  But if I see that peeler get a bunch of good real reviews, and it would save the ice water, then maybe that's the trick.  Thanks!

I have no luck at all with peeling.  Warm, cold,ice cold, cooked with vinegar or salt.  A disaster every time. 

There are a couple of different sellers for that, so the reviews may be more legit on one of the others.

Added:  We just went with the eggie things.

[mountaineer]

I stumbled on this egg boiling method and it works every time - peeling is a breeze.

Put the eggs in a saucepan and cover with water. Place on the burner and turn it on; bring to boil. As soon as the water is boiling, turn it down to a more gentle boil (just slightly above simmer) and time it for 12 minutes. After 12 minutes, dip out the eggs and put them in ice water for a couple of minutes. Drain and refrigerate the eggs.

 I swear, I've never had trouble peeling a hard-boiled egg cooked this way.

[bigheadfred]

I stumbled on this egg boiling method and it works every time - peeling is a breeze.

Put the eggs in a saucepan and cover with water. Place on the burner and turn it on; bring to boil. As soon as the water is boiling, turn it down to a more gentle boil (just slightly above simmer) and time it for 12 minutes. After 12 minutes, dip out the eggs and put them in ice water for a couple of minutes. Drain and refrigerate the eggs.

 I swear, I've never had trouble peeling a hard-boiled egg cooked this way.

I have noticed over the years the actual age of the egg seems to make a big difference. And since all the eggs we get are store bought, the actual age of the egg is pretty hard to determine.

I bring mine to a hard boil. Set a timer for ten minutes. Pour off the hot water and replace, with a consistent stream, of cold tap water until the egg is cool enough to handle. Crack it and peel it under the cold tap water. Older eggs seem to release the skin better and peel easily. Fresher eggs seem to be more attached to the skin and peel harder. Telling the difference between a fresh egg compared to an older egg (store bought), despite the labeling, is nigh on well...difficult. 

[roamer_1]

I stumbled on this egg boiling method and it works every time - peeling is a breeze.

Put the eggs in a saucepan and cover with water. Place on the burner and turn it on; bring to boil. As soon as the water is boiling, turn it down to a more gentle boil (just slightly above simmer) and time it for 12 minutes. After 12 minutes, dip out the eggs and put them in ice water for a couple of minutes. Drain and refrigerate the eggs.

 I swear, I've never had trouble peeling a hard-boiled egg cooked this way.

Yup Same. Except I add a splash of vinegar, and 10min on the boil, 10min setting off the stove, then to cold tap water.

[roamer_1]

I have noticed over the years the actual age of the egg seems to make a big difference. And since all the eggs we get are store bought, the actual age of the egg is pretty hard to determine.

That's right... 2-3 weeks old for the boil. So I mostly boil store-bought because they are old(er).

Fresh eggs, you steam instead, and they peel fine. But I would have to find out the how of it. I eat mostly fresh eggs, but I just go get store bought for the boil and have had no problems.

[bigheadfred]

That's right... 2-3 weeks old for the boil. So I mostly boil store-bought because they are old(er).

Fresh eggs, you steam instead, and they peel fine. But I would have to find out the how of it. I eat mostly fresh eggs, but I just go get store bought for the boil and have had no problems.

In thought, the only bolied eggs that I require to be "perfect" are the ones I make deviled eggs from. So that is 3-5 times a year. Holidays. Memorial, Fourth, Labor, Thanksgiving (most especially) and Christmas. The rest of the time we don't care how they peel because they are getting chopped up into salads, etc.

Easter is a different part of the equation. A dozen eggs per g-kid to color. Some to be eaten immediately. Some sit in the fridge for days.

My BIL has a closely guarded recipe for spiced pickled eggs. Showing off a gallon jar to/for some gathering they are heading for. Well... he ain't gettin my sausage recipe neither.

[roamer_1]

In thought, the only bolied eggs that I require to be "perfect" are the ones I make deviled eggs from.

If what you have are fresh cackleberries, you let em be a couple weeks, and they'll peel fine.

Easter is a different part of the equation. A dozen eggs per g-kid to color. Some to be eaten immediately. Some sit in the fridge for days.

Well, I don't do easter, but I would reckon that'd be store-bought anyhoo, unless your layers are throwing white, which few of ours do.

My BIL has a closely guarded recipe for spiced pickled eggs. Showing off a gallon jar to/for some gathering they are heading for. Well... he ain't gettin my sausage recipe neither.

That's what I do... I like pickled eggs... I don't have a recipe, but I eat a whole lot of pickles, and buy em in gallon or half gallon jugs, mainly so I can re-purpose the pickle juice when they're done. Same with Jalapenos.

A dozen eggs fit nice in a what, maybe 5 pint pickle jar? I dunno exactly the size, but about that... Boil em up, peel em, and throw em in the jar, and top em off with pickle juice of some kind... When they ain't floating no more, they're done...

[roamer_1]

Steam eggs instead of boiling:


https://youtu.be/YlBKBJOMTnA

[Suppressed]

How to French Toast Leftover Pizza

! No longer available

by Internet Shaquille
Published on Jul 17, 2017
When you French toast leftover pizza, the stale crust becomes a soft and savory pillow, while the once-rubbery cheese crisps on the outside of a gooey interior. This isn't a technique you want to waste on artisanal thin-crust gouda slices. In fact, it works best on cheap doughy brands like Domino's.

I can't believe there wasn't already a video of this on YouTube. This breakthrough post is wasted on someone with no Patreon, no merch, and a gigantic smudge on his lens. If you like it, stick around: bit.ly/SMASHTHAT

[roamer_1]

How to French Toast Leftover Pizza

That.is.AWESOME!!!
 

[DCPatriot]

DCPatriot's internationally acclaimed....CAESAR SALAD!!

Ingredients:

1 to 1-1/2 inches of anchovy paste
3 cloves of garlic - crushed
1 to 1-1/2 teaspoons of Dijon mustard
juice of a half lemon
1/4 cup of original Egg Beaters...not whites
2/3 cup of olive oil
1 head of Romaine lettuce, rinsed and ripped into bite-sized pieces
1 package Caesar salad croutons
1/2 cup grated Parmesan or Romano cheese
cracked pepper


in a wooden bowl cream anchovy paste and crushed garlic together

Add mustard, lemon, egg beaters and olive oil blending each ingredient into the anchovy-garlic paste

Toss Romaine, croutons, cheese and cracked pepper in bowl with dressing.

Serves 4 to 6 people....or 2 Italians.   

[bigheadfred]

Sounds good, @DCPatriot.

It is a little-known fact that Columbus set sail to find something to put on their pasta. Just think how many centuries of salad and plain pasta the Italians had to endure before Columbus came back with a tomato?

[Skeptic]

Crystal Light liquid flavoring and water.

[verga]

Keto Reuben
INGREDIENTS
6 leaves cabbage
12 slices Swiss cheese
1/4 lb. corned beef, thinly sliced
1 c. sauerkraut
1/4 c. Russian dressing, for dipping
 
DIRECTIONS
In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.

We use Thousand Island instead of Russian.

[Sanguine]

Keto Reuben
INGREDIENTS
6 leaves cabbage
12 slices Swiss cheese
1/4 lb. corned beef, thinly sliced
1 c. sauerkraut
1/4 c. Russian dressing, for dipping
 
DIRECTIONS
In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.

We use Thousand Island instead of Russian.

That looks great!  I'm going to have to try it.

[EdJames]

Keto Reuben
INGREDIENTS
6 leaves cabbage
12 slices Swiss cheese
1/4 lb. corned beef, thinly sliced
1 c. sauerkraut
1/4 c. Russian dressing, for dipping
 
DIRECTIONS
In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.

We use Thousand Island instead of Russian.

You forgot the bakery rye bread!  ;)

[Gefn]

Looking for a pea soup recipe