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The FReeper Canteen Presents:Gourmet Cookin’ on A Shoestring!
Serving the best troops & veterans on the planet! | Canteen Crew

Posted on 03/02/2011 6:03:54 PM PST by MS.BEHAVIN



The FReeper Canteen Presents:


Gourmet Cookin’ on A Shoestring!

(and helpful dollar stretching tips!)

Good evening, everyone!

Tonight we’re going to share budget friendly wonderful recipes and dollar stretching tips!

I’ll start off with a few, and hope you guys will chime in!

Chicken is versatile, and good for you! It adapts well to so many dishes!

Here’s a favorite of mine:


Chicken Tacos



Ingredients

6 Skinless, Boneless Whole Chicken Breasts, halved
4 cups Fat-Free Low-Sodium canned Chicken Broth
1 whole Jalapeño Chile Pepper
2 large Garlic Cloves, crushed
1/2 teaspoon Crushed Dried Oregano Leaves
1/4 cup Medium or Hot Taco Sauce
2 tablespoons Fresh Lime Juice
24 Taco Shells or Small Tortillas

Condiments:

1 small Iceberg Lettuce, finely shredded
4-5 small Plum Tomatoes, diced
2 cups Fat-Free Sour Cream
1 cup Fresh Cilantro, finely chopped

Preparation:

1. Trim fat from chicken breasts.

2. Rinse chicken breasts thoroughly and pat dry.

3. In large, deep pan or cast iron skillet, bring chicken stock, chili pepper, garlic, and oregano to boil.

4. Reduce heat to low and add chicken. Simmer, uncovered until chicken is opaque, approximately 10 minutes.



5. Remove from heat, and cool 15 minutes.

6. Shred chicken.

7. Mix taco sauce and lime juice together in small bowl.

8. Pour taco sauce mixture over chicken and toss.

9. Place chicken on serving platter. Cover with foil to keep warm.

10. Warm taco shells or tortillas. Place in serving bowl. Cover with kitchen towel to keep warm.

11. Make individual tacos or serve buffet style with condiments and side dishes.

Variations and Recipe Ideas:

Serve with condiments, refried beans and a nice Mexican style rice dish.

From Taco Recipes.net

*Note*
Save the broth from the chicken for a soup base, or freeze in ice cube trays for recipes that call for small amounts of chicken broth!~



Go meatless a few nights a week! Serve this wonderful casserole with a nice salad, some good bread, and you’re good!

Broccoli Cheese Puff



Ingredients

* 5 tablespoon(s) butter or margarine

* 6 tablespoon(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 1/8 teaspoon(s) ground red pepper (cayenne)
* 2 1/4 cup(s) whole milk
* 8 ounce(s) (2 cups) shredded sharp Cheddar cheese
* 2 box(es) (10 ounces each) frozen chopped broccoli, thawed and squeezed dry
* 7 large eggs, separated
* 1 1/2 cup(s) coarse soft fresh bread crumbs, from 3 slices firm white bread

Directions



1. In 4-quart saucepan, melt 4 tablespoons butter over medium-low heat. Stir in flour, salt, and ground red pepper until blended; cook 1 minute, stirring. Gradually stir in milk; cook until mixture boils and thickens, stirring frequently. Stir in Cheddar; cook just until melted. Remove from heat. Stir in broccoli.

2. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly.

3. Meanwhile, preheat oven to 325º F. Grease shallow 3 1/2-quart ceramic casserole or 13” by 9” glass baking dish. In microwave-safe small bowl, heat remaining 1 tablespoon butter in microwave oven on High 15 to 20 seconds or until melted, swirling bowl once. Add bread crumbs; stir until well combined.

4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.

5. Pour mixture into prepared casserole. Sprinkle crumb mixture on top. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.



Fastest Peanut Butter Cookie Recipe On The Planet!

Simple Peanut Butter Cookies



Ingredients

Makes 10

* 1 cup granulated sugar
* 1 cup peanut butter (crunchy or smooth, all natural)
* 1 egg

1. Preheat the oven to 350 F

2. Combine all the ingredients in a bowl

3. On a lightly greased cookie sheet, drop tablespoons of dough and press it down in a criss-cross pattern with a fork

4. Bake 10 minutes

5. Let it cool on the cookie sheet until they have firmed up a little, and then transfer to a rack to cool completely. Or, there’s always the option of eating it warm with a cold glass of milk!

Fun to make, and the little ones can help!



from itsthefood.wordpress.com



Here’s a few money saving kitchen tips:

When there’s a little bit of mustard left in the bottom of a jar, don’t throw it out. Instead, toss in a few ingredients and make a tangy vinaigrette right in the container. A crushed garlic clove, some chopped fresh herbs like Tarragon and minced shallot will add the right flavor.

Pour in Balsamic vinegar, season with salt and pepper and shake. Add olive oil (3 parts oil to one part vinegar) shake again to emulsify the dressing. Pour over your favorite salad.
Will keep in the fridge tightly sealed, for one week.



From Martha Stewart.


Don’t throw out stale bread!

Recycle leftover starchy carbohydrates such as bread, crackers, rolls, cereal or croutons. Fresh breads often need to be eaten within 24 hours before becoming stale. If you have any of these items that may be getting stale or have been sitting around too long, put them to work! In a large tin or roast pan, combine the items and put them in the oven at 350 degrees for about 20 minutes. This will toast the combined items. Let everything cool and put them in the food processor to make bread crumbs. You can include spices such as salt, pepper, parsley, oregano or dill weed to give them a little extra flavor. If you have an abundance of bread crumbs, separate them into several containers to create separate flavors such as plain, seasoned, or spice up a batch with chili, mustard or wasabi powder.

From:http://www.ehow.com/how_6061527_make-gourmet-meals-budget.html

Come share your budget friendly recipes and tips! Have fun!




The Canteen is a place for our Troops and their
families to rest, relax, and relate.
Please leave thy politics at the door.
A gentle reminder from Ms. B~



TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: canteen; cookery; foodrecipescooking; military; troopsupport
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1 posted on 03/02/2011 6:03:59 PM PST by MS.BEHAVIN
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To: MS.BEHAVIN
Good morning Troops, Veterans and Canteeners.

* * * * * * * * * * * *

Our Flag Flying Proudly One Nation Under God

* * * * * * * * * * * *

Lord, Please Bless Our Troops, They're fighting for our Freedom.

* * * * * * * * * * * *

God Bless Our Republic

I pledge allegiance to the Flag
of the United States of America,
and to the Republic, for which it stands;
one nation UNDER GOD,
indivisible,
with liberty and justice for all.

Prayers going up


2 posted on 03/02/2011 6:04:42 PM PST by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: MS.BEHAVIN
Woo-Hoo!!

Proudly Supporting Our U.S. Armed Forces!

Cooking, huh?


3 posted on 03/02/2011 6:05:29 PM PST by PROCON (Republicans: we elected you, DON'T let us down; 2011: the year of REPEAL!)
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To: HopeandGlory

Thank you, Hope!
*HUG*
You are FIRST!


4 posted on 03/02/2011 6:05:54 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN






Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen
at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~


5 posted on 03/02/2011 6:06:32 PM PST by AZamericonnie
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To: MS.BEHAVIN

Aloha Little Devil!


6 posted on 03/02/2011 6:06:40 PM PST by BIGLOOK (Keelhaul Congress!)
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To: PROCON

WOO HOO Indeed!
*HUG*
You are SECOND!


7 posted on 03/02/2011 6:07:07 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: AZamericonnie

*Smooch!
Thank you, Connie!
THIRD!
;0)


8 posted on 03/02/2011 6:08:26 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

I’m gonna try those! Thanks!


9 posted on 03/02/2011 6:08:26 PM PST by MountainDad (Support your local Militia)
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To: MS.BEHAVIN

Thank you for the Yummy recipes Ms B . . . Bookmarked!!!


10 posted on 03/02/2011 6:09:09 PM PST by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: MS.BEHAVIN

Freep mail me to be on or off the Daily Bread ping list

Who And How
March 3, 2011

Whenever I read the Gospels, I identify with the disciples. Like me, they seemed slow to catch on. Jesus kept saying things like “Don’t you understand it yet?” and “Are you still so dull?” (see Mark 7:18). Finally, however, Peter “got it,” at least one part of it. When Jesus asked, “Who do you say that I am?” Peter answered, “You are the Christ” (8:29).

Peter was right about the “who”—Jesus—but he was still wrong about the “how.” When Jesus predicted His death, Peter rebuked Him for it. Jesus, in turn, rebuked Peter: “Get behind Me, Satan! For you are not mindful of the things of God, but the things of men” (v.33).

Peter was still thinking in human ways of establishing kingdoms. One ruler would overthrow another and set up a new government. He was expecting Jesus to do the same. But Christ’s kingdom was going to come in a new way—through service and the sacrifice of His life.

The method God uses today hasn’t changed. Whereas Satan’s voice tempts us to gain power, the voice of Jesus tells us that the meek will inherit the earth (Matt. 5:5). To gain citizens for God’s kingdom, we must follow the example of Jesus, who set aside selfish ambitions, served others, and called people to repent of their sin.

We say we love humanity,
But can we really claim
A readiness to sacrifice
For them in Jesus’ name? —Sper

A Christian is an ambassador who speaks for the King of kings.

Read: Mark 8:27-33

You are the Christ. —Mark 8:29
Bible in a year:
Numbers 28-30; Mark 8:22-38


11 posted on 03/02/2011 6:09:09 PM PST by The Mayor (Where the Spirit of the Lord is, there is Liberty!)
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To: BIGLOOK

Aloha Sweetness!
*LITTLE DEVIL HUG*
How are you this evening?


12 posted on 03/02/2011 6:09:59 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN
Evening MS...((((HUGS))))...

I'll try to pay attention...

BTW, what is cooking?!

13 posted on 03/02/2011 6:10:41 PM PST by PROCON (Republicans: we elected you, DON'T let us down; 2011: the year of REPEAL!)
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To: The Mayor

*HUG*
Thank you Russ, for today’s lesson in Gods word!


14 posted on 03/02/2011 6:12:38 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: PROCON

LOL
BRAT!


15 posted on 03/02/2011 6:13:52 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Nice job Ms B!

The #1 way to cook well on a shoestring budget is to keep it simple.

I made a ton of chorizo con huevos y papas for breakfast this week


16 posted on 03/02/2011 6:15:38 PM PST by mylife (Opinions: $1.00 ~ Halfbaked: 50c)
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To: MS.BEHAVIN
:=)
17 posted on 03/02/2011 6:16:16 PM PST by PROCON (Republicans: we elected you, DON'T let us down; 2011: the year of REPEAL!)
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To: MS.BEHAVIN; MoJo2001; 007; 1 FELLOW FREEPER; 11B3; 1FreeAmerican; 1stbn27; 2111USMC; ...

~ Gourmet Cookin' On A Shoestring! ~


FR CANTEEN MISSION STATEMENT
Showing support and boosting the morale of
our military and our allies’ military
and the family members of the above.
Honoring those who have served before.

CLICK HERE TO FIND LATEST THREAD



CLICK FOR Current local times around the world

CLICK FOR local times in Seoul, Baghdad, Kabul,
New York, Chicago, Denver, Los Angeles, Anchorage


To every service man or woman reading this thread.
Thank You for your service to our country.
No matter where you are stationed,
No matter what your job description
Know that we are are proud of each and everyone of you.

To our military readers, we remain steadfast
in keeping the Canteen doors open.

The FR Canteen is Free Republic's longest running daily thread
specifically designed to provide entertainment and moral support for the military.

The doors have been open since Oct 7 2001,
the day of the start of the war in Afghanistan.

We are indebted to you for your sacrifices for our Freedom.



NOTE: CANTEEN MUSIC
Posted daily and on the Music Thread
for the enjoyment of our troops and visitors.


18 posted on 03/02/2011 6:16:43 PM PST by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: MS.BEHAVIN
HiYa Ms. Image Preview
19 posted on 03/02/2011 6:16:51 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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To: mylife

*HUG*
Thank ya, My!
Share the recipe?


20 posted on 03/02/2011 6:17:08 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: libertarian27

Ping!


21 posted on 03/02/2011 6:18:54 PM PST by PROCON (Republicans: we elected you, DON'T let us down; 2011: the year of REPEAL!)
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To: txradioguy; tongue-tied; SoldierDad; mike1sg; Milo828; mystery-ak; CMS; The Sailor; Jet Jaguar; ...
Honoring Our Heroes

1LT Carol USA, Nurse Corp (Vineyard)
2LT Rebecca USA (Daughter of U S Army EOD)
3 sons (armymarinemom and amdad)
AbnSarge USA
Adam USAF (Grumpybutt)
Allegra
Anoreth USCG (daughter of Tax-chick)
aviator USAF
BIGLOOK USN
Brett USN (CindyDawg)
Brother and Son-in-Law (kalee)
Cannoneer No. 4
CAPT Bryan USA (Diver Dave)
CAPT Future Snake Eater USA (RightOnline)
CAPT Jason Clendenin (friend of Frou)
Chris USA (amom)
Chuck USA (RightOnline)
COL Mike (gpapa)
CMS USA
ConorMacNessa USN USMC
David USAF (LUV W)
Defender2
Deven USA (Shimmer)
Diver Dave USN
Drumbo USN
Ethan USMC (georgiabelle)
forgotenknight13 USA (grandson of Monkey Face)
Fred (DocRock)
GulfWar1Vet USA
HiJinx USA
IS2 Brianne USN (My Hearts in London - Everett)
IS2 Heather USN (My Hearts in London - Everett)
Jade Falcon USN
James USA (Grumpybutt)
JemiansTerror USA (Jemian)
Jet Jaguar USAF
Joel (NEMDF)
Jonathan USMC (AZbushgal)
Josh USN (doug from upland)
Karen USA (fatima's granddaughter)
Kenneth (Sweetbaby/LadyPilgrim)
Kevin USMC (skimask)
Kevin and David USA (vigilante2)
Laurita USA
LCpl Carter USMC
LCpl Joe USMC (Don’tMessWithTexas)
Lindsay (Sweetbaby/LadyPilgrim)
LT David (Coldwater Creek)
LTjg Gerald USN (Vineyard)
M1911A1 USMC (M0sby)
M1Tanker
Major Jennifer USA (Diver Dave)
Major joma89 USAF
MEG33's Navy Grandson
Michael USAR (RightOnline)
Mike1Sg USA (mystery-ak)
Milo828 USA (mystery-ak)
MSgt Eddie USAF ( Son of ThomasPaine2000, CMSgt USAF, Ret)
MSGT Glen Ignasiak USAF (nephew of AirForceMom)
Nate USN (sneakers)
Old Sarge USA
OneLoyalAmerican USCG
PFC Jake USMC (son of Enough_Deceit)
Philetus USA
PROCON USA
Pvt Alex USA (son of Enough_Deceit)
Rick USAF (Doogle)
Robert, Jeremy, Daynnis USA (SoldierDad)
SandRat USA
Sat-Com Chris USA (son of KC Burke)
SGT Ev USA (Mozie)
SGT Gray USA (colorcountry’s son)
SGT Robert USMC (MarineMom613)
SGT Sean Reed (preed)
Son USCG (GodBlessUSA)
SPC Alan USA (brother-in-law Stonewall Jackson)
SPC Chris USA (Vineyard)
SPC Drew USA (brother-in-law Stonewall Jackson)
SPC Mike USA (AbnSarge)
SPC William Akin USA (Step-son of BlueLancer)
SPC4 Dan USA (son of swmobuffalo)
SrA The Black Knight USAF
SSG Brian USA (repubmom)
SSG Dustin USA (SIL of U S Army EOD)
SSG Dusty USA (MountainDad)
SSG Mitchel USA (tina07)
SSG Spencer USA (grame)
SSGT Adam USA (Diver Dave)
SSGT Don May Jr USMC (debm29palms)
SSGT John Linde USA (JFoxbear)
Stevan USA (Grumpybutt)
Terrence USN (Sweetbaby/LadyPilgrim)
The Sailor
TMSuchman USMC
tongue-tied USN/USA
Tonkin USN/USCG
TSGT Jason M Kibler USAF (son of AirForceMom)
SFC txradioguy USA
USAFSecurityForces (son of visualops & TheStickman)
Valerie USAF (Shimmer)
Victor and Tony D USMC (weldgophardline)
Vineyard USN
William USA (jackv)
WOs Bob and Michelle USA (nephew, and his wife, of BnBlFlag)

 



22 posted on 03/02/2011 6:19:18 PM PST by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: MS.BEHAVIN

I have a gourmet tip. Make split pea soup then in the last 3 minutes throw in some frozen peas. This adds a fresh and light component. Also try cooking split pea soup with some whole peppercorns thrown in. If you like split peas then try cooking whole dried peas as in the nursery rhyme. Whole dried peas were a staple food in old England

The lyrics to the rhyme are:

Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.[2]

Some bean advice-— Always soak 24 hours before cooking and always add salt and any tomaotoes at the end


23 posted on 03/02/2011 6:19:58 PM PST by dennisw ( The early bird catches the worm)
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To: MS.BEHAVIN

I’ve been doing some Thai cooking lately that is about as simple as it gets.

Simmer sauce:

1 can reduced fat coconut milk
1 heaping tablespoon of either Red, Green or Yellow Curry Paste*

Put the coconut milk in a medium simmering skillet and medium heat. Whisk a generous tablespoon of your favorite curry paste into the milk and brink to a simmer. Let it cook gently for a few minutes then add any or all of the following:

Large pieces of chopped onion
Large pieces of chopped red or yellow bell pepper
Chopped Bak Choi
Water Chestnuts
Peeled and sliced chinese radish
Sprouts
Enoki Mushrooms
Any other vegetable that strikes your fancy

Large diced chicken breast
Large peeled shrimp
Frozen fish filets (we use tilapia)

When you have the sauce simmering, add the meat and cover, let it come back up to a simmer, then throw all the vegetables in on top, recover the pan and return to a simmer until the veggies are just crisp-tender and done. I usually finish this with a couple of shakes of a good quality fish sauce at service.

You’re poaching here, so don’t boil it...

Serve with rice.

I make Basmati or Jasmine rice in the rice cooker for this dish. I usually put in a can of Swanson’s chicken broth instead of water, along with a healthy pinch of crushed saffron.

The simmer sauce is as simple as it gets, and you can substitute any number of things to simmer, as well as changing the kind of curry paste you use.

Don’t cheap out on curry paste. Find a good Asian market in your area and look for a good brand (other than Thai Kitchen...). I found some that is made locally, and they hand crush their own chilis...it’s good stuff! You should experiment with the paste to find your level of taste. Some curry paste is mild while others are quite spicy and hot; but it depends on how much you use.

While you’re at it, pick up a bottle of red chili sauce...it’s great on everything!


24 posted on 03/02/2011 6:21:49 PM PST by Bean Counter (Your what hurts...??)
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To: All

Hello Veterans, wherever you are!!


25 posted on 03/02/2011 6:23:01 PM PST by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: All

For busy cooks:

Paula Dean’s Fast Jambalaya:

* Jambalaya Mix, recipe follows
* 2 1/2 cups water
* 1 (14-ounce) can diced tomatoes
* 1 (8-ounce) can tomato sauce
* 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
* 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons dried minced onion

1 tablespoon dried parsley flakes

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.


26 posted on 03/02/2011 6:23:39 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN
Aloha again Little Devil; Steely eyed Downeaster, Guardian and now .....Chief Cook for our Troops!

Still awaiting word from the mainland on my family's newest addition. The due date was yesterday......and I don't know who's more antsy; me or my brother and SIL.
27 posted on 03/02/2011 6:24:56 PM PST by BIGLOOK (Keelhaul Congress!)
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To: MS.BEHAVIN

Thank you Ms B~ for this evenings thread & cooking on a shoestring is the order of the day with the prices in the stores currently!:) *hugs*


28 posted on 03/02/2011 6:26:52 PM PST by AZamericonnie
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To: dennisw; All

Thank you, dennisw!
I always save the hambone form a Sunday dinner to toss into peas soup..
Yum!


29 posted on 03/02/2011 6:26:57 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Awesome thread, Sis!!! (((hugs)))

I, of course, was taken by the peanut butter cookies. mmmmm!


30 posted on 03/02/2011 6:27:35 PM PST by LUV W (I'd rather be a Tea Bagger than a FLEEbagger! :))
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To: SandRat

*HUG*
My teddy!
LOL
How are you, this evening?
Good day?


31 posted on 03/02/2011 6:28:28 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN
PASTAFAZOOL (PASTA CON FAGIOLI)

1 can white kidney beans (cannelini)
1/4 lb pasta
1/4 medium onion
2 tbsp oil
2 tbsp tomato paste
1 cup water
salt
pepper
garlic powder
sugar
grated Romano

Cook the pasta according to the instructions on the package.

Saute the onion in oil and discard. Put the tomato paste and water in skillet and stir. Put the beans in the skillet, mash some of them, add the spices and heat.

Strain the pasta, and add to the beans. Add 1 cup pasta water.

32 posted on 03/02/2011 6:28:39 PM PST by Publius
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To: MS.BEHAVIN
Did someone say LITTLE DEVIL HUG ...


33 posted on 03/02/2011 6:29:11 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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To: Bean Counter

Mmmmmm!!
Now you made me crave Thai!
Thanks so much for your recipe!
I always buy our curry paste from the Asian markets here.


34 posted on 03/02/2011 6:31:40 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Well, to make it well, you need fresh ground bulk chorizo $1.99 lb (not that greasy stuff in a plastic tube)

First dice 2 potatoes and fry it brown (remove and drain, discard oil)

Reduce the heat to med low and add the chorizo to the skillet, After it cooks through add peppers if you like. Let them saute, add white diced onion (dont get it to soft) then reduce heat to low/low and add 6 to 8 eggs per lb of chorizo.
Stir/scramble it through till fluffy.

Mix in fried taters, Spoon onto large tortillas, add cheese (dry is best as it wont make the taters soggy) Add a lil cilantro if you like, Roll them up and serve with your choice of salsa/hot sauce.

$5-$7 is gonna make about 10 foot long fat burritos


35 posted on 03/02/2011 6:32:07 PM PST by mylife (Opinions: $1.00 ~ Halfbaked: 50c)
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To: MS.BEHAVIN

*HUG*

Doing good.

Every day gets better and better now that I’m back to work.


36 posted on 03/02/2011 6:32:13 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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To: MS.BEHAVIN

I always save the hambone form a Sunday dinner to toss into peas soup.>>>>>>

My kind of gourmet cooking! I like all beans and peas but best made from scratch. Not from a can.


37 posted on 03/02/2011 6:32:58 PM PST by dennisw ( The early bird catches the worm)
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To: MS.BEHAVIN; Kathy in Alaska


REQUEST PERMISSION TO COME ABOARD!





SUPPORT OUR TROOPS!!!

OUR TROOPS ROCK!!!!!!!





Lamh Foistenach Abu!

38 posted on 03/02/2011 6:33:04 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines, RVN '69 - St. Michael the Archangel, defend us in battle!)
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To: AZamericonnie

*HUG*
My pleasure, Connie!


39 posted on 03/02/2011 6:33:29 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: BIGLOOK

Prayers lifted for the little one to come soon..
Docs always give a date when the baby is expected..
How come nobody asks the baby?
LOL


40 posted on 03/02/2011 6:35:57 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: Kathy in Alaska; HiJinx; Lady Jag; SandRat; StarCMC; Fawnn; CMS; txradioguy; beachn4fun; ...


3/5 Darkhorse Marines Tribute Video


"This is a tribute to the members and families of the 3rd Battalion, 5th Marines, AKA Darkhorse, currently fighting in Afghanistan. The 3/5 are on the frontlines of the war and have taken heavy losses from Taliban fighters. 24 lost in combat as of as of date with more than 150 wounded.
41 posted on 03/02/2011 6:36:25 PM PST by AZamericonnie
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To: MountainDad

*HUG*
You are welcome!


42 posted on 03/02/2011 6:36:57 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: Publius

*HUG*
Mmmmm!
Thank you, Publius!


43 posted on 03/02/2011 6:38:27 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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To: Bean Counter

Awesome and simple.

A favorite around here.


44 posted on 03/02/2011 6:40:03 PM PST by mylife (Opinions: $1.00 ~ Halfbaked: 50c)
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To: Kathy in Alaska

Thank God for all our Canteen heroes...may they all stay safe
as they go about keeping US safe and free!

(((hugs)))...thanks, Kathy, for this constant reminder of them!


45 posted on 03/02/2011 6:40:22 PM PST by LUV W (I'd rather be a Tea Bagger than a FLEEbagger! :))
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To: LUV W

*HUG*
Thank you!
I thought you might like the PB cookie recipe..
I have tried it, and it’s fast and fun!
Sipping on vanilla herbal tea right noe..
Mmmmmm.


46 posted on 03/02/2011 6:41:36 PM PST by MS.BEHAVIN (Women who behave rarely make history)
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50


47 posted on 03/02/2011 6:42:31 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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50


48 posted on 03/02/2011 6:42:34 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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50


49 posted on 03/02/2011 6:42:34 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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50


50 posted on 03/02/2011 6:42:40 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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