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RE: Home Made Irish Cream
Can you leave out the almond or is there a subsitute? Allergy to nuts here!
I think there are artificial almond flavorings. They usually don't pack the punch that real extract does...but might do in a pinch.
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SDPat
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12/25/09 09:43pm |
Camp Cooks and Connoisseurs
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RE: Home Made Irish Cream
Can you explain "light cream"? Is that Half-and-Half or what?
Light cream is a milk product with a fat content which ranges from 18-30%. It is sometimes known as coffee or table cream, and it is used most commonly in mixed drinks or as a cream for coffee. To put light cream in perspective, half and half has around 12% fat, while whipping cream has a fat content of between 30-40%. Generally, a container of light cream will indicate the fat content; many dairies produce light cream with around 20% fat.
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SDPat
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12/25/09 07:26am |
Camp Cooks and Connoisseurs
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RE: Hot and Sour Meatballs
Sometimes I add the ginger...sometimes I don't. But I have found that the meatballs have better flavor if I make the mix and refrigerate it a couple of hours before I form the balls and bake them. Gives the flavors a chance to blend.
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SDPat
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12/20/09 07:58pm |
Camp Cooks and Connoisseurs
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RE: Holiday Candy
NUT GOODIE BARS
Just because there are three layers doesn’t mean that this is difficult…it’s really easy and delicious.
First Layer:
1 cup real chocolate chips
1 cup butterscotch chips
1 cup peanut butter
Nuke it in microwave for about 2 minute on medium…stir…if it still isn’t completely melted nuke a little longer and stir until smooth. Pour into a 9x13 pan coated with a non-stick cooking spray. Chill until firm.
Second layer:
1 cup butter or margarine
½ cup evaporated milk (I’ve used regular milk and it works fine)
1- 3 1/8 ounce package of vanilla pudding and pie mix (DO NOT USE INSTANT)
2 pounds of powder sugar
1 teaspoon vanilla
In a large saucepan over low heat, melt the margarine; slowly add the milk. Stir in the pudding mix. Cook stirring constantly until mixture is slightly thickened., do not boil. Remove from heat and stir in the vanilla and powdered sugar. Carefully spread over the first layer. Chill for at least 30 minutes.
Third Layer:
1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter
2 cups dry roasted peanuts
Melt the chips and peanut butter together as you did for the first layer…when melted stir in the peanuts. Spread over the top. Refrigerate until firm. Cut into about 1 inch squares. Store in the refrigerator or freezer.
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SDPat
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12/20/09 07:52am |
Camp Cooks and Connoisseurs
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Hot and Sour Meatballs
With Christmas and New Years get togethers close at hand...I thought I would share a recipe that gets rave reviews whenever I make it.
HOT AND SOUR MEATBALLS
2# lean ground beef
1 cup oatmeal or 1 cup dried bread crumbs
1 tablespoon dried minced onion
2 eggs
1/2 teaspoon crushed red pepper
1/2 teaspoon dried minced garlic
1 tsp salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger (optional)
Mix together. Form into 1” balls. You should get about 60-70 meatballs. Place on jelly roll pan coated with non-stick cooking spray. Bake at 350 for about 35 minutes.
Sauce:
20 ounce can of chuck pineapple, drain and put the juice in the saucepan and set the pineapple aside.
1/2 cup cider vinegar
3/4 cup brown sugar
1/4 cup soy sauce
1-8 ounce can tomato sauce
1 teaspoon crushed red pepper or adjust to taste
1/2 tsp dried minced garlic
2 tablespoons of cayenne pepper sauce or ½-1 teaspoon Tabasco Sauce
3 tablespoons cornstarch
1/2 cup water
In a medium saucepan, mix the first eight ingredients together (except the chuck pineapple) Combine the cornstarch and water and mix until smooth. Add the cornstarch mix and cook over medium heat until the sauce is thickened.
Chop two large green peppers and one large onion into 1” pieces.
In a crock pot layer the meatballs, green pepper, onions and pineapple chunks. Pour the sauce over it. Cook on low for about 3 hours or high for about 2 hours.
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SDPat
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12/20/09 07:33am |
Camp Cooks and Connoisseurs
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RE: Holiday Candy
This was posted on this forum earlier in the year. I've tried it with peanutbutter chips and chocolate frosting and mint chocolate chips and mill chocolate frosting...loved it. Also tried chocolate chips and coconut pecan frosting....was not impressed. I also add 1 tsp vanilla and a dash of salt when mixing the frosting...found that tip somewhere on the net. Just Google frosting fudge.
"My daughter got this "recipe" from somewhere on the web,tried it and its so good,but very rich! All you do is take a bag of Nestles semi sweet chocolate morsels(11 oz bag) and melt as per instructions on the bag-either in a double boiler on in the microwave.Remove top from a can(plastic)of chocolate frosting and microwave 30 seconds. Mix both together well and pour into buttered dish. It sets up better and is firmer if you leave in fridge. I also "toasted" some pecans in the microwave to add to mine. I can see endless possiblities for this-strawberry frosting and white chocolate morsels,butterscoth or peanut butter flavored morsels with chocolate frosting,etc. Oh-you can't use the "whipped frosting" it has to be the regular."
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SDPat
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12/14/09 08:17pm |
Camp Cooks and Connoisseurs
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RE: Need Scandinavian desert recipe
I make the same thing only call it Swedish Coffeecake! Just love it. In fact I took it to work today for a Christmas treat...have to bring the recipe tomorrow. This morning after I frosted it with the almond flavored frosting I sprinkled on some toasted sliced almonds and some finely chopped dried cherries.
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SDPat
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12/08/09 07:20pm |
Camp Cooks and Connoisseurs
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RE: Tis the Season for Hot Adult Drinks - For Cold Nights
I've used that Hot Buttered Rum recipe for ages...it is awesome! Although I use about half the amount of batter because it gets just a little too sweet for me.
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SDPat
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12/04/09 03:45pm |
Camp Cooks and Connoisseurs
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RE: Why Would I Want a Bread Machine?
I wouldn't be without mine...I have a batch of seven grain bread mixing right now and will start some sweet dough for dinner rolls in about a half hour. I have two bread machines (just because I found one cheap at a garage sale) and when we start full timing I'll take the smaller one along. For now two work great because if I'm in the process of a big baking day..like today. I can start one batch and then the other about 45 minutes later so I'm ready to shape the second batch when the first batch is ready to go in the oven. I never bake mine in the machine.
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SDPat
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11/22/09 09:00am |
Camp Cooks and Connoisseurs
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RE: boned chicken breast recipes needed ASAP
This is always a favorite when I make it. You could mix all of the ingredients for the sauce together and then freeze half of it and use it later. Doesn't have to be boneless chicken...I've use a whole cut up fryer.
CRANBERRY CHICKEN
6-8 Boneless skinless chicken breasts, lightly seared in a hot skillet
Place in a shallow baking dish.
Mix together:
1-16 ounce whole cranberry sauce
1-8 ounce bottle of Kraft Catalina salad dressing (If you can’t find Catalina, Red Russian or Western will work fine)
1 package of dry onion soup mix
Spread over the chicken breasts and bake at 325 for 45-60 minutes or until chicken juices run clear. You can use boneless pork tenderloin chops too.
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SDPat
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11/20/09 05:07pm |
Camp Cooks and Connoisseurs
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RE: Grape Salad
I had some of this at a pot luck and maybe they didn't make it right but I didn't care for it. I'd like to make it,but afraid I won't like it with a different recipe either,but it really sounds good! Do you cut the grapes in half or leave them whole?
There are several variations:
cream cheese and Miracle Whip...which I don't care for at all.
cream cheese and Cool Whip..okay
cream cheese and sour cream....my favorite combo!
I don't cut the grapes in half because if there are leftovers it doesn't seem to keep as well...gets kind of runny.
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SDPat
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11/20/09 04:57pm |
Camp Cooks and Connoisseurs
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RE: LUTEFISK !!!!!
Lutefisk is a total waste of good butter...save yourself some $$$$ and use the butter on popcorn!
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SDPat
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11/18/09 08:42pm |
Camp Cooks and Connoisseurs
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RE: Grape Salad
One of my favorite recipes....I use brown sugar rather than white.
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SDPat
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11/18/09 08:39pm |
Camp Cooks and Connoisseurs
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RE: Thanksgiving dinner
Going to share my favorite make ahead recipe for holidays...perfect to take along for an RV Thanksgiving and they are delicious!
DREAM POTATOES
5 pounds of potatoes, peeled cooked and mashed with some potato water (russets work best) 3 average size potatoes equal about 1 pound
To the hot mashed potatoes beat in until smooth and creamy:
8 ounces of softened sour cream (low fat or no fat is fine)
1 cup sour cream (low fat or no-fat is fine)
1 teaspoon salt
¼ teaspoon white pepper (black will work)
2 tablespoons softened butter or margarine
Generous dash of garlic powder (optional)
Place in a casserole. These potatoes can be refrigerated up to 2 weeks or freeze them and use in 2-3 months. Bake at 350 or microwave until heated through. I use these for every holiday. I can make them ahead of time and I don’t have to mess around with making mashed potatoes just before the meal is served.
sounds good.
Do you mean 8 oz of cream cheese? You have sour cream listed twice.
I'm really sorry...yes it is 8 ounce of cream cheese and 8 ounce of sour cream.
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SDPat
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11/09/09 08:44pm |
Camp Cooks and Connoisseurs
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RE: Thanksgiving dinner
Going to share my favorite make ahead recipe for holidays...perfect to take along for an RV Thanksgiving and they are delicious!
DREAM POTATOES
5 pounds of potatoes, peeled cooked and mashed with some potato water (russets work best) 3 average size potatoes equal about 1 pound
To the hot mashed potatoes beat in until smooth and creamy:
8 ounces of softened sour cream (low fat or no fat is fine)
1 cup sour cream (low fat or no-fat is fine)
1 teaspoon salt
¼ teaspoon white pepper (black will work)
2 tablespoons softened butter or margarine
Generous dash of garlic powder (optional)
Place in a casserole. These potatoes can be refrigerated up to 2 weeks or freeze them and use in 2-3 months. Bake at 350 or microwave until heated through. I use these for every holiday. I can make them ahead of time and I don’t have to mess around with making mashed potatoes just before the meal is served.
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SDPat
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11/06/09 06:41pm |
Camp Cooks and Connoisseurs
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RE: Popcorn Balls?
Our elderly neighbor lady used to make the best popcorn balls...to the point that on Halloween parents would gladly give their kids money if they would turn over Lil's popcorn ball! Several years ago a couple of days before Halloween I asked her if she'd been busy making them and she told me she just didn't have the energy to make them...so I told her that I would help her IF she would give me the recipe! These are soft and chewy...and to die for!
3-4 quarts of popped corn..pick though it and remove all the old maids. Put in a paper grocery bag. They're hard to come by these days with the plastic bags(kill a tree or clog a land fill) so you might have to use a large bowl.
In a large heavy saucepan put:
1 cups white corn syrup
1 cups sugar
1/4 teaspoon salt
Stir to mix. Heat without stirring a very much until the syrup is very thick..about 250-260 on a candy thermometer.
Add:
1/4 cup butter...no substitute...gotta be butter
1/2 teaspoon vanilla
and coloring if desired.
Stir to mix.
Pour syrup mixture over the popped corn and stir to coat popcorn(with a paper bag you can shake). Let stand 1-2 minutes. Dip hands in cold water and firmly press mixture into balls.
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SDPat
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10/15/09 07:58pm |
Camp Cooks and Connoisseurs
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RE: Portable Ice Makers On Sale
I bought ours in June for 139.00...well worth the investment. I can make about 10 pounds of ice from the time I get home from work until I go to bed. Put it in 2 gallon zip lock bags and store it in the freezer. Those bags are used to fill the coolers before we leave. When we go camping we take it along and have it has no trouble keeping up replenishing the cooler and keeping us in ice for beverages. If I were close to a Target I'd pick up another one on sale so I didn't have carry one from the house to the rig all the time..they are heavy. Just remember..they only make the ice...they don't have a freezing compartment to keep it.
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SDPat
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10/12/09 07:42am |
Camp Cooks and Connoisseurs
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RE: Favorite Soup/Stew Recipes
One of our favorites:
Chicken Stew Oriental
2 whole chicken breasts (about 1#) skinned, boned and cut into 1 inch cubes
2 TBSP oil
1 garlic clove minced
2 cups of water
8 1/4 ounce can pineapple in heavy syrup, reserving the syrup
1/3 cup uncooked long grain rice
1/4 cup cider vinegar
3 TBSP brown sugar
2 TBSP soy sauce or to taste
1/2 tsp salt
1/2 tsp finely chopped gingerroot
1/8 tsp pepper
1/2 green pepper cut into 1 inch pieces
1/2 red pepper cut into 1 inch pieces
3 TBSP cold water
2 TBS cornstarch
In a large skillet saute chicken and garlic in oil until chicken is partially cooked. Stire in 2 cups water and reserved pineapple syrup, rice, vinegar, brown sugar , soy sauce, gingerroot and pepper. Bring to a boil. Reduce heat; cover and simmer 12 mminutes or until rice is almost tender. Add peppers and pineapple. Combine water and cornstarch quickly stir into the stew mixture and simmer additional 10-15 minutes or until rice and peppers are tender.
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SDPat
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10/02/09 04:02pm |
Camp Cooks and Connoisseurs
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RE: Two item fudge!
:h How does this get firm? Other than chilling it? I'm just thinking that both the frosting and peanut butter are pretty soft at room temp...or do you have to eat it chilled?
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SDPat
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09/03/09 09:33pm |
Camp Cooks and Connoisseurs
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RE: Pet Prints
Would you please tell me how to do that!
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SDPat
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08/30/09 01:35pm |
RV Pet Stop
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