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 > Your search for posts made by 'Kebamo' found 113 matches.

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  Subject Author Date Posted Forum
RE: Shrimp Tortellini Alfredo

Approx 3 min til they turn pink
Kebamo 08/12/19 04:58am Camp Cooks and Connoisseurs
Killer Chicken Thigh Marinade

Killer Chicken Thigh Marinade Chìcken recìpes are always a crowd-pleaser. Thìs easy chicken thigh marìnade comes together ìn mìnutes for juìcy, tender chìcken every tìme. Thìs marìnade has amazìng Asìan flavors, but also makes use of Worcestershìre sauce and maple syrup that add sweetness and addìtìonal flavors and balance. Ingredìents : * 2 Tbsp olìve oìl * 8 bone-ìn, skìn-on chìcken thìghs (about 4 lbs) * 4 Tbsp low sodìum soy sauce * 2 Tbsp lemon juìce (or lìme juìce) * 2 tsp kosher salt (plus more to taste) * 1 Tbsp Worcestershìre sauce * 5 Tbsp honey (or maple syrup) * 6 cloves garlìc (mìnced) * 1 Tbsp sesame oìl * ½ tsp black pepper (freshly ground) Instructìons : 1. Mìx all ìngredìents for the marìnade together ìn a large bowl or a plastìc Zìploc bag. Add the chìcken and make sure that every pìece ìs covered evenly. Marìnate ìn a frìdge for at least 30 mìnutes to 2 hours or, better yet, overnìght. 2. Preheat oven to 450 degrees F. 3. Place the chìcken and all of the marìnade ìn a bakìng dìsh. Bake uncovered at 450 degrees F for 25-30 mìnutes wìth the skìn sìde up, untìl the ìnternal temperature reaches 165°F. To make sure the chìcken tops are nìcely browned and do not dry out, baste the chìcken thìghs ìn the juìces and marìnade about 15-20 mìnutes ìnto bakìng. 4. To get a nìcely browned, crìsped up skìn, turn on the broìler for 2-3 mìnutes when the thìghs are almost done cookìng. Monìtor broìlìng very closely as the tops may burn ìf broìled for too long.
Kebamo 07/18/19 02:29pm Camp Cooks and Connoisseurs
RE: Old Fashioned Custard Pie

And easy to make too
Kebamo 07/16/19 07:55am Camp Cooks and Connoisseurs
Old Fashioned Custard Pie

Old Fashioned Custard Pie Ingredients:   * 1 (9 inch) unbaked pie crust * 3 eggs, beaten * 3/4 cup white sugar * 1/4 teaspoon salt * 1 teaspoon vanilla extract * 1 egg white * 2 1/2 cups scalded milk * 1/4 teaspoon ground nutmeg   Directions:   1. Preheat oven to 400 degrees F (205 degrees C). 2. Mix together eggs, sugar, salt, and vanilla. Stir well. Slowly blend in the scalded milk one cup at a time. 3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. 4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
Kebamo 07/14/19 06:04pm Camp Cooks and Connoisseurs
RE: Best Southern Fried Chicken Batter

I like sing fajita seasoning over the chicken then batter
Kebamo 07/11/19 09:21am Camp Cooks and Connoisseurs
RE: My Shrimp Salad

If you’re steaming this try adding 1 cup white vinegar and reducing by 1 beer
Kebamo 07/10/19 09:03am Camp Cooks and Connoisseurs
Best Southern Fried Chicken Batter

Best Southern Fried Chicken Batter 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour Directions Beat the egg and milk together in a bowl. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. Put the chicken in the bag, seal it and shake to coat it. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.
Kebamo 07/10/19 05:38am Camp Cooks and Connoisseurs
Instant Pot Chicken Teriyaki

Instant Pot Chicken Teriyaki This Instant Pot chicken teriyaki is amazing! So easy to make and a true crowd pleaser! This one is going on your regular menu rotation Ingredients * 1 lb chicken breasts or thighs (I use thighs) * 1 cup water * 1 tbsp vegetable oil * 1/3 cup soy sauce * 1/4 cup brown sugar * 2 tsp cornstarch Instructions * Put water and chicken in the Instant Pot (you can use the trivet or put chicken directly in a water).  Close the lid and turn the valve to a Sealing position.  Press the "Pressure Cook" or "Manual" button and set the time for 8 minutes for chicken breasts (or 13 minutes for chicken thighs). * When it's done cooking, let the pressure release naturally (NR) for 5 minutes, then quick release (QR) the remaining steam. * Take the chicken out of the pot and chop into pieces. Pour the water out of the pot, then put the inner pot back into the Instant Pot. * Press the Saute button on the Instant Pot and set the time to 15 minutes. * In a cup, mix the oil, soy sauce, brown sugar and cornstarch.   * Add cooked chicken and the soy sauce mixture to the Instant Pot. Cook, stirring every 30 seconds, until the sauce thickens (about 4 minutes). Notes You can make it with frozen chicken, just pressure cook from frozen for 20 minutes for chicken breasts and 25 minutes for thighs.
Kebamo 07/10/19 04:16am Camp Cooks and Connoisseurs
Salisbury Steak Casserole

Salisbury Steak Casserole If you love Salisbury Steak, then give this simple 30 minute Salisbury Steak Casserole a chance.  Easy, delicious and perfect weeknight meal!  This also reheats and freezes well! INGREDIENTS 2 - 3 cups pre-made mashed potatoes - leftovers work great! 1/3 can + 2/3 can (10.5 ounce total) can of french onion soup, divided 1 1/2 pounds lean ground beef 1/8 teaspoon black ground pepper 1 (10.5 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms) 1 packet of dry onion soup mix 3 Tablespoon all purpose flour 1/4 cup ketchup 1/2 cup water 2 Tablespoon Worcestershire sauce 1 teaspoon mustard powder sliced mushrooms (optional) 1 (14.5 ounce) can of french cut green beans, drained Instructions 1. Preheat oven to 350*F 2. If mashed potatoes are not already prepared, prepare now. 3. In a deep skillet, combine 1/3 can of french onion soup, ground beef & pepper. Cook until meat is cooked through. If using a higher fat meat, drain liquids. 4. While ground beef is cooking, in a small bowl combine remaining french onion soup, cream of mushroom soup, dry onion soup mix, and flour until well combined and flour isn't lumpy. 5. Add to soup mixture ketchup, water, Worcestershire sauce, mustard powder and mushrooms. Mix well. 6. If you have a heavy duty skillet that can go in the oven (no plastic handles) then you can just layer everything it your skillet and bake it. If you do not, or are not comfortable baking with your skillet, then a 9 x 13 pan would work too! If you are doing the 9 x 13 pan, transfer meat mixture into pan now. 7. Pour soup mixture over ground beef. 8. Dump and spread green beans over ground beef. 9. Top with mashed potatoes. 10. Bake for 20 minutes. 11. Serve immediately.
Kebamo 07/10/19 03:52am Camp Cooks and Connoisseurs
RE: My Shrimp Salad

Oh yeah like it spicy when I steam crabs I use a ton of old bay just a MD thing was burned there and raised there till was 17 But you can adjust to your liking
Kebamo 06/26/19 06:23am Camp Cooks and Connoisseurs
My Shrimp Salad

My Shrimp Salad * 1 lb 16-21 Cooked shrimp peeled and devained * 2 stalks of celery (, diced) * 1/4 teaspoon celery seed * 1/4 teaspoon salt * pinch of pepper * 3 tablespoons mayonnaise * 3 tablespoons Old Bay Seasoning Mix all together fridge for at least 1 hr serve on toast with lettuce and tomato mayo
Kebamo 06/24/19 01:20pm Camp Cooks and Connoisseurs
RE: Iowa Loose Meat Sandwich

Another thing is to fry the ground beef and drain then add ketchup and cook for a bit and that will make the best mandwich ever tastes like the old style before they changed the recipe
Kebamo 06/24/19 01:17pm Camp Cooks and Connoisseurs
Iowa Loose Meat Sandwich

Iowa Loose Meat Sandwich Ingredients * 2 Tbsps. oil * 2 small onions, minced (reserve some for garnish) * 2 lbs.85% lean ground beef * 2 Tbsps. yellow mustard * 2 Tbsps. white vinegar * 2 Tbsps. Worcestershire sauce * 4 tsps. sugar * ½ tsp. garlic powder * salt and pepper to taste * 2 (14.5) oz cans low sodium beef broth * 6 hamburger buns * Sliced pickles Instructions 1. Heat oil in a large saute pan or skillet on medium heat. 2. Add onion and cook until translucent 3. Add ground beef and cook until browned, use a potato masher to crumble the meat 4. Mix in the other ingredients (except broth) until well combined 5. Add broth and bring to a boil. Reduce to medium/low to low and simmer until all the liquid is gone. 6. Serve on toasted hamburger buns topped with minced onions and pickles.
Kebamo 06/24/19 06:15am Camp Cooks and Connoisseurs
RE: Seafood potato Stew

Ok deleted the duplicate thanks for the heads up Karl
Kebamo 06/24/19 06:12am Camp Cooks and Connoisseurs
Instant Pot Chicken Marsala

Instant Pot Chicken Marsala   This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes. Ingredients * 4 large skinless chicken thighs (About 3 pounds), bone in or boneless * 1/2 cup all-purpose flour , for dredging * salt and pepper * 3 Tablespoons olive oil , separated * 8 ounces fresh cremini mushrooms , thickly sliced * 3 green onions , chopped * 2 cloves garlic , minced * 1/2 cup low-sodium chicken broth * 1/3 cup sweet Marsala wine * 1/3 cup heavy whipping cream Instructions 1. Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.? 2. Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.? 3. Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.? 4. Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing". ? 5. Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.? 6. Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm. ? 7. Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.? 8.  Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened. ? 9. Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles. ? Recipe Notes I HIGHLY recommend using chicken thighs, instead of chicken breasts for this recipe because they cook so much better in the instant pot.
Kebamo 06/24/19 06:09am Camp Cooks and Connoisseurs
RE: Shrimp Tortellini Alfredo

Glad you enjoyed it and remember a recipe is just thenstarting point and you can adjust it anyway you like to your taste
Kebamo 05/21/19 09:44pm Camp Cooks and Connoisseurs
RE: Creamy Crockpot Tortalini

The crockpot version was for working families of those who want to come home to e ready made meal
Kebamo 05/18/19 12:58am Camp Cooks and Connoisseurs
RE: Creamy Crockpot Tortalini

It’s really good
Kebamo 05/07/19 04:15am Camp Cooks and Connoisseurs
Creamy Crockpot Tortalini

Cheesy Crockpot Tortellini Need án eásy ánd delicious dinner? Let your slow cooker do áll the work of máking this rich ánd flávorful Cheesy Crockpot Tortellini! Ingredients * 1/2 pound ground beef * 1/2 pound Itálián sáuságe, cásings removed * 1 (24) oz. jár márinárá sáuce * 1 (4) oz. cán sliced mushrooms * 1 (14.5) oz. cán Itálián-style diced tomátoes, undráined * 1 (9) oz. páckáge refrigeráted or fresh cheese tortellini * 1 cup shredded mozzárellá cheese * 1/2 cup shredded Cheddár cheese Instructions 1. Crumble the ground beef ánd Itálián sáuságe into á lárge skillet. Cook over medium-high heát until browned. Dráin. 2. Combine the ground meáts, márinárá sáuce, mushrooms, ánd tomátoes in á slow cooker. Cover, ánd cook on LOW heát for 6 to 8 hours. 3. Stir in the tortellini, ánd sprinkle the mozzárellá ánd cheddár cheese over the top. Cover ánd cook for 15 more minutes on LOW, or until the tortellini is tender.
Kebamo 05/06/19 08:01pm Camp Cooks and Connoisseurs
RE: Easy Macorini Salad Recipe

I have them all over 5 mil on my iPad easy access keep them in notes and on my old surface pro pad I have an app called now yore cooking and keep the bulk there I just wish this program would allow direct pictures If you want to see a bunch of mine just go to Rvillage.com and go to groups and click on recipes that’s my group and has tons of recipes for slow cooker instant pot and more with photos Oh just went to there and just copied the link to it https://www.rvillage.com/group/3248/recipes Will take you right there enjoy Karl
Kebamo 05/05/19 04:41pm Camp Cooks and Connoisseurs
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