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RE: Need help with rice.
I do mine the easy way too. Instant white rice. 1 cup of water with salt and pepper and whatever else sounds good, bring to a boil add one cup rice stir put on lid and let set. It says 5 minutes but it always takes at least ten. Stir and eat. Perfect every time!
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RichnLinda
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08/25/08 01:06pm |
Camp Cooks and Connoisseurs
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RE: Sunday Heart Smart Recipe # 94
Ralph, when you can't get on the open roads forum try woodalls.com also there are several ways to get on here when the open roads doesn't work. Hopefull someone else will come on and tell you.....Linda
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RichnLinda
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08/25/08 12:49pm |
Camp Cooks and Connoisseurs
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RE: Chocolate Covered Bacon
What about the chicken fried bacon, battered and deep fried with the gravey to dip it in? Man does that ever look good!
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RichnLinda
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08/25/08 12:10pm |
Camp Cooks and Connoisseurs
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RE: wine question
Spending hours tasting wine sounds good to me! :)Thanks TT2 I sent the site to my friend but haven't heard back. He hates to be wrong. Especially when he used to own a resturant and a bar.
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RichnLinda
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08/24/08 03:12pm |
Camp Cooks and Connoisseurs
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RE: wine question
Fred, thank you so much. I had to check your profile as the guy I have the bet with is named Fred. LOL
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RichnLinda
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08/24/08 12:37pm |
Camp Cooks and Connoisseurs
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wine question
A friend tried to tell me last night that Pully Fusay (have no idea how to spell it LOL)was not a wine but a way you layer drinks. I say it is a white wine that I have drank before and loved it. Does anyone out there know more about it, or a site I can go to, to prove my friend wrong? Thanks.....Linda
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RichnLinda
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08/24/08 12:03pm |
Camp Cooks and Connoisseurs
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RE: Meals Made Easy..Great steak dinner!
Can't hardly beat $5.00 a piece for a steak dinner. I will be looking for these.
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RichnLinda
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08/12/08 11:51am |
Camp Cooks and Connoisseurs
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RE: Tater Salad
potatoes cut into cubes , add chopped up onions along with green peas and boil,take them off the stove before potatoes get to soft and drain ,add a mayonnaise that you like and add in some yellow mustard, mix and cool.i usually hard boil eggs in the same pot at the same time i boil the patatoes then remove them before draining after the salad is done I cool the eggs under cold water and shell them cut the eggs in half take out the yoke and mix the yokes with mayonnaise and yellow mustard and put it back in the cut egg centers and then place them on the salad sprinkle some parsley over the salad and eggs and sprinkle with a little paprika.I really like this idea with the eggs. Very different. I will try it next time I take a potato salad to a pot luck. Thanks for the idea!
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RichnLinda
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08/10/08 02:16pm |
Camp Cooks and Connoisseurs
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RE: What to do with Canned potatoes
good grief I thought everyone used them for making shieh kabobs!
A bamboo stick, some lamb or tenderloin, onions slices mushrooms and yes the potatos. Normally I soak them in a marinade for 1/2 hours prior to bbqing them.Now this a wonderful idea. I would have never thought of this. These will be on my next shieh Kabobs!....Linda
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RichnLinda
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08/10/08 01:54pm |
Camp Cooks and Connoisseurs
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Okra?
I am going to be making a Gumbo soon. I have some frozen okra. Do I just add it at the beginning? Isn't it used as a thickener, or should I rinse the gooey stuff off first? If I do that will it still thicken the Gumbo?
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RichnLinda
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08/06/08 03:29pm |
Camp Cooks and Connoisseurs
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iespell check
Since they changed the Yahoo page to the new yahoo page I can no longer get my spell check (either the one on the email or the ie) to work on my email.When I try to use it, it will check everything but the one I typed. Also after I have been typing for a few minutes it comes up I have saved it as a draft, which I haven't. Can someone please help? :D
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RichnLinda
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07/28/08 11:23am |
Technology Corner
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RE: Green Chili with Pork
Wrapped in a warm corn or flour tort! YUMO! This could also be done in a crockpot couldn't it?
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RichnLinda
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07/24/08 12:45pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS FISH TACOS
Kathy, I had never had one before Baja myself and they are wonderful! Try one!
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RichnLinda
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07/23/08 12:03pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS FISH TACOS
Dennis we have only stayed in a couple ourselves as we buit a home here. Two of them I could recommend would be just outside of Ensenada. I will get the names for you. Maybe we can have fish tacos together! :)
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RichnLinda
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07/22/08 03:07pm |
Camp Cooks and Connoisseurs
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RE: What can you NOT make?
anything with okra....I'm too busy puking!
Ooo okra slime is disgusting to me too.
If you like okra and want to get rid of the slime, buy frozen and "saute'" the frozen pieces in water, stirring constantly until the slime disappears. I do this for our gumbo because I like the okra in the mix, just not the slime. eeekIsn't the slime on the okra what makes the gumbo thick? I'm asking cause I will be making some soon and I have a bag of frozen okra. Don't want to ruin the gumbo though.
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RichnLinda
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07/21/08 12:15pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS FISH TACOS
The Road Chefs Fish Tacos
Recipe By :DENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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24 ounces fish filets ( CUT INTO 6 4oz portions -- tilapia or cat fish or snapper or mahi
1/2 c fine ground cornmeal
1 pinch salt & pepper
1/8 th tsp chipotle powder*
1/8 th tsp green jalapeno powder*
-- (*Subsitute chile powder if you don't have these - but the green jalapeno powder is worth it if you can find it!*)
1/4 c chopped cilantro leaves
Oil for frying fish
1/2 cup sour cream
1/4 cup Herdez Salsa Verde**
-- (comes in a very small can in Mexican grocery isle)
2 tbsp grated onion
1 cup finely shredded cabbage
1 cup fresh Pico De Gallo (purchased is fine) or just chopped tomatoes
12 each corn tortillas (double up the tortillias when you make a taco ) -- steamed
1/2 c crumbled Cojita cheese (optional) or mild feta cheese
Rinse fish fillets. Leave them wet. Combine cornmeal with all the spices and chopped cilantro. Dredge fish fillets in cornmeal mixture, shaking off excess.
In a small bowl combine sour cream, grated onion, and Salsa Verde until smooth. Refrigerate until ready to use.
Bring a large pan to medium-high heat. Add 1-2 tbsp oil. Fry fish fillets, turning once, until golden brown. Place lid on pan, turn off burner, and allow fish to steam until moist and done.
For assembly:
Steam corn tortillas (microwave & a wet paper towel works great for this). Place a portion of one fish fillet on the tortilla, add cabbage, verde cream sauce, and pico de gallo. Crumble Cojita cheese on top (if desired). Serve.
THIS GOES GREAT ON A WARM SUMMER NIGHT WITH A PITCHER OF MARGARITA'S. "LIFE IS TOO SHORT TO EAT BAD FOOD OR DRINK BAD WINE":BDennis you must be in Baja. All these ingredients I can find in the stores over here. These sound really good. I may make them. If I can pass by the fish taco stands on my way to the store! :)
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RichnLinda
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07/16/08 11:52am |
Camp Cooks and Connoisseurs
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RE: Wilted lettuce
Ohhhh Debbie, that looks so good. I will for sure have to try this now!
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RichnLinda
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07/15/08 01:48pm |
Camp Cooks and Connoisseurs
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RE: Rosemary Lemonade -- very refreshing!
Don't forget that shot of vodka per glass! :)
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RichnLinda
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07/15/08 01:46pm |
Camp Cooks and Connoisseurs
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RE: What's on your grill / stove? - Post your pics...
Thanks for the great pics. I am going to have to camp with you. I will even put on a coat and hat (If I have any anymore)just for that lobster and will wear anything for the muscles!
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RichnLinda
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07/15/08 01:27pm |
Camp Cooks and Connoisseurs
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RE: No Bake Cherry Custard Cake-my favorite potluck dish
This will be great for the potlucks we go to. Thanks!
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RichnLinda
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07/13/08 04:41pm |
Camp Cooks and Connoisseurs
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