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Old 02-06-2012, 12:01 PM   #166
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Originally Posted by gma2rjc View Post
If I was going to use 3 lbs. of hamburger I'd probably use 2 cans of the soup. Sorry there aren't any measurements, but once you start adding stuff, you'll know how much. I just make sure to use 1 packet of seasoning for every pound of hamburger.

It would be nice to know what ingredients to use in place of the packets.

Has the price of ground beef skyrocketed everywhere, or just here in Michigan? Sheesh, it's almost up to the same price roast beef was a year or two ago. It's on sale this week for $3.99 lb. - regularly $4.49.

Monster cookie recipe to follow....
I don't know if the cost of ground beef is up here or not, we are headed to the store here in a little while, I will look and see then. I know milk is $6.50 a gallon here.

When I make the chilli I will just go with one pound of ground beef, that way if I mess it up there won't be a whole lot wasted.

Food is getting so high I don't see how a bunch of folks can afford to eat. Most of the fast food places have the dollar menu, no way can a person buy that stuff at a grocery and fix it for that. The bad part of that is most of the fast food places add so many chemicals to the meat to make it where it is eatable it is unreal.

I was reading yesterday where McDonald's was stopping using the pink stuff in their meats. They and other fast food places use the pink stuff to make uneatable meat eatable. They said the meat was the same as dog food. Kinda make ya want to rush right out and buy a bag full don't it?

Sometimes it is cheaper to eat out than to buy at the store and fix at home especially when there is only two at home now.

I am going to try to put out a very small garden this year especially with herbs and spices, the home grown are just way better than the store bought.

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Old 02-07-2012, 04:20 PM   #167
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I've got some time - in the midst of my busy, "hurly-burly" day of
computer, machinations and remodeling - so -

A few thoughts on "Chili" spicing.
Chili-powder, black pepper, red pepper, cayenne pepper, cumin, basil, oregano,
a touch of sugar, salt, it's all a matter of taste.
Garlic, a splash of ketchup.
Un-sweetened chocolate.
Cilantro.
I know I'm missing some!

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Old 02-07-2012, 06:42 PM   #168
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Originally Posted by rossfingal View Post
I've got some time - in the midst of my busy, "hurly-burly" day of
computer, machinations and remodeling - so -

A few thoughts on "Chili" spicing.
Chili-powder, black pepper, red pepper, cayenne pepper, cumin, basil, oregano,
a touch of sugar, salt, it's all a matter of taste.
Garlic, a splash of ketchup.
Un-sweetened chocolate.
Cilantro.
I know I'm missing some!

rossfingal
Thanks Ross, hope your work don't slack off but your getting a little rest.
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Old 02-07-2012, 07:36 PM   #169
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Ross--chili powder---cumin--oregano--garlic --0nions--salt and pepper are the basics---Never tried basil--

I usually use a cheap beef like round or chuck--sliced and sauteed---add the onions and finish them with the meat---then toss in the garlic---spices--a can or two of stewed tomatoes --cook long and slow--

If I add beans---I'll use canned pinto beans--they are softer than kidney beans and seem to soak up the taste better---

Toasting the cumin and oregano in a dry frying pan brightens up the flavor--

Adding diced Jalapenos to the meat while frying as nice,too.
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Old 02-07-2012, 09:09 PM   #170
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Ross--chili powder---cumin--oregano--garlic --0nions--salt and pepper are the basics---Never tried basil--

I usually use a cheap beef like round or chuck--sliced and sauteed---add the onions and finish them with the meat---then toss in the garlic---spices--a can or two of stewed tomatoes --cook long and slow--

If I add beans---I'll use canned pinto beans--they are softer than kidney beans and seem to soak up the taste better---

Toasting the cumin and oregano in a dry frying pan brightens up the flavor--

Adding diced Jalapenos to the meat while frying as nice,too.
That sounds good Mike, we will give that a try. We got some pintos soaking tonight and will cook some cabbage and cornbread tomorrow. I like to cook the cabbage in chicken broth. We don't cut the cabbage up we pull the leaves whole and cook like that, a little salted fatback, and lots of black pepper.

We got some bananas and when they get reallly ripe I am going to try some of Ross' banana nut bread.
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Old 02-08-2012, 05:36 AM   #171
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Same plan---I bought two boxes of vanilla wafers also---(just in case)

And some bananas--and cream --
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Old 02-08-2012, 08:25 AM   #172
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Originally Posted by oh'mike View Post
Ross--chili powder---cumin--oregano--garlic --0nions--salt and pepper are the basics---Never tried basil--

I usually use a cheap beef like round or chuck--sliced and sauteed---add the onions and finish them with the meat---then toss in the garlic---spices--a can or two of stewed tomatoes --cook long and slow--

If I add beans---I'll use canned pinto beans--they are softer than kidney beans and seem to soak up the taste better---

Toasting the cumin and oregano in a dry frying pan brightens up the flavor--

Adding diced Jalapenos to the meat while frying as nice,too.
"--M--"
Basil works - so does red/cayenne pepper (watch out with these -
you're moving into the "Mucho", "Hot" area!)

Beans - "Bush's", chili beans (hot - medium) work well.

I like the idea of toasting the cumin and oregano!

Jalapenos - Yes!
If you're concerned about the "heat" in the Jalapenos -
Slice/dice them and then soak them in cold water with some sugar and
salt, for about, a hour - then rinse.
(Jalapeno Poppers - with our good, friend "Mr. Bacon" - recipe, to follow!)

Green peppers (Red, Yellow) work well too! - chopped/diced.

As well as adding diced onions to the meat (while frying) -
Onions chopped up and added a little, later in the cooking process -
Same thing with chopped, Green peppers and chopped tomatoes!
When to add them depends on whether you're doing "stove-top" or
"Crock-pot".
Eat Well!

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Old 02-08-2012, 10:10 AM   #173
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Still looking for the recipe for "Jalapeno Poppers".
However, I found this one!

Crock Pot Chili

1 pound ground beef
3/4 cup diced onions
3/4 cup diced celery
3/4 cup diced green, bell peppers
2 gloves garlic, minced
2 (11 ounce) cans tomatoe puree
2 (15 ounce) cans Kidney/Pinto beans
1 (15 ounce) can "cannellini" beans (?)
1/2 tablespoon chili powder
1/2 tablespoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon hot, pepper sauce

Place the beef in a skillet, medium heat, cook until brown -
drain grease

Place beef in Crock Pot -
Add the rest of the ingredients and spices.

Cover, cook 5 to 8 hours.

(You might want to add a little water to this, or beef stock)
"Stuff your face" - Well!!
(OK - do the best you can!!)

rossfingal

I mentioned adding a little sugar ("tempers" the acidity, of the tomatoes) -
This applies to chili and spaghetti sauce.
Some grated, carrots do the same thing - tablespoon or two.

Last edited by rossfingal; 02-08-2012 at 10:20 AM.
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Old 02-08-2012, 10:15 AM   #174
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Oh my stars, I can feel myself getting fatter by the minute, this is some good stuff, thanks y'all.
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Old 02-08-2012, 10:27 AM   #175
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Oh my stars, I can feel myself getting fatter by the minute, this is some good stuff, thanks y'all.
"fatter by the minute"!?!
"See your doctor"!!
Wait!!!
I know a good one!
"Dr. Jimbub"!!
He'll address all your concerns - trust me!
(He, he, he!)
Especially if you like banana pudding with vanilla wafers!

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Old 02-08-2012, 11:22 AM   #176
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Well - "Ladies" and "Germs"!!
Can't, seem to find the recipe for Jalapeno Poppers!
So, I'll "wing it"!

Whole Jalapenos -
Rinse -
Take a knife and slit them on one side (not all the way through!)
Take a spoon/knife and clean out the seeds

If the Jalapeno, peppers are very, hot
Soak them in cold water, with some sugar and salt - about, a hour
Rinse

Stuff them with some cream-cheese (You can use other types of cheese -
I prefer cream-cheese)
Wrap the Jalapenos in a half, to a whole strip of uncooked, bacon -
your choice
Toothpicks, to hold it together
Cookie sheet, in a 325 to 350 degree oven - (Pre-heated)
Cook for about 20 to 25 minutes (Make sure the bacon is done!!!)

Makes about -
How do I know?!?
How many peppers? -
How much cream-cheese? - (Don't spare the cream-cheese!!!)
Just watch the bacon, so it's cooked!

This is the kind of appetizer - people can't get enough of!!!
I've made this and people who don't like Jalapenos peppers - love it!


Next -
Celery, Anchovie Paste, and Peanut Butter!
(Sure hope my spelling is OK!?!)

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Old 02-08-2012, 04:18 PM   #177
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Quote:
Originally Posted by rossfingal View Post
Well - "Ladies" and "Germs"!!
Can't, seem to find the recipe for Jalapeno Poppers!
So, I'll "wing it"!

Whole Jalapenos -
Rinse -
Take a knife and slit them on one side (not all the way through!)
Take a spoon/knife and clean out the seeds

If the Jalapeno, peppers are very, hot
Soak them in cold water, with some sugar and salt - about, a hour
Rinse

Stuff them with some cream-cheese (You can use other types of cheese -
I prefer cream-cheese)
Wrap the Jalapenos in a half, to a whole strip of uncooked, bacon -
your choice
Toothpicks, to hold it together
Cookie sheet, in a 325 to 350 degree oven - (Pre-heated)
Cook for about 20 to 25 minutes (Make sure the bacon is done!!!)

Makes about -
How do I know?!?
How many peppers? -
How much cream-cheese? - (Don't spare the cream-cheese!!!)
Just watch the bacon, so it's cooked!

This is the kind of appetizer - people can't get enough of!!!
I've made this and people who don't like Jalapenos peppers - love it!


Next -
Celery, Anchovie Paste, and Peanut Butter!
(Sure hope my spelling is OK!?!)

rossfingal
I will have to try the peppers in the oven, I usually scramble some sausage and cook done, mix with the cream cheeze, place in the peppers, wrap with bacon, stick with a tooth pick and place in the smoker until the bacon is done. If the peppers are hot it is best to wear gloves or your hands will burn for a week. Found that one out the hard way.

Man oh man, Judy fixed us some cornbread at lunch time and we jumped into the beans and cabbage, talk about some fine eating. I was stuffed but I had to have some milk and cornbread. Man it is going to sound like a frog pond around here after while.

Celery, Anchovie Paste, and Peanut Butter??? this could get interesting.

I got the chilli recipes copied in my file now, that does sound good, I like to try different spices to see how they taste, never thought about roasting them, that does sound good.
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Old 02-08-2012, 06:59 PM   #178
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I've got a pot of chili cooking right now---added your basil--and a splash of Worcestershire sauce-

First taste is good--need to cook for a while---serving it over rice---
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Old 02-08-2012, 07:06 PM   #179
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Jim--your grocery prices are scary high---Have you checked out Aldi ? Work the trip for staples like milk--butter--cheese--and caned goods---

Also see if there is a Mexican grocery---they usually have good produce and meats---

ALDI USA
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Old 02-08-2012, 07:45 PM   #180
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I tried making a version of rumaki with bacon, water chestnuts and small strips of chicken breast for dinner tonight.

It was so-so. Not as good as it is without the chicken. I haven't tried the chicken livers yet... that's next.

I sprinkled brown sugar on them when they were almost done and put them under the broiler for a few minutes. That didn't turn out so well. The brown sugar didn't melt. It cooked into hard lumps - .

Do you guys pour any kind of a sauce over your rumaki?

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