[contralto]

Originally Posted by Gibble

No pressure cooker...but thanks, I'll try this on the weekend maybe

gibbs,

i cook ribs the same way lan does (except i don't have the same bbq sauce)...

... i highly recommend the method, as it works well .

[Bush Lady]

Horseradish Mustard

2 ounces mustard flour or dry mustard
3 ounces flour
1 ounce fine white sugar
3 ounces fresh horseradish
175 ml. cider vinegar

Sift the flour, add all other ingredients. and mix for a few minutes.

Cover and let stand for half an hour, mix again and put in clean jars

It will be ready in one week, leave in a cool dark place.

Can anyone tell me how much 2 ounces of mustard is?
or 3 ounces of flour. 1 ounce of sugar, 3 ounces of horseradish.
I already know how much 175 ml.
That is about 3/4 cup.

[Bush Lady]

I picked up some weights and measures that I think maybe people can accually use.

1 tbsp. flour, level 3/4 oz., 10 g.
1 tbsp. cornstarch powder, 3/8 oz., 10 g.
1 tbsp., breadcrumbs, level, 3/8 oz. 10 g.
1 tbsp. semolina, level, 7 drams, 12 g.
1 tbsp. barley, level, 7 drams, 12 g.
1 tbsp. salt, level, 3/8 oz., 10 g.
1 tbsp. sugar, level, 1/2 oz., 15 g.
1 tbsp. sugar, slightlty heaped, 3/4 oz., 20 g.
1 tbsp. sugar, well heaped, 1 oz., 30 g.
1 tbsp. fat, level, 1/2 oz, 15 g.
1 tsp. cornstarch powder, slightly heaped, 2 drams, 3 g.
1 tsp. salt, level, 3 drams, 5 g.
1 tsp. Baking Powder, level, 2 drams, 3 g.
5 medium-sized apples, 1-1/8 lb., 500g.
6-7 medium-sized potatoes, 1-1/8 lb., 500 g.

The following quantities can be used as a general guide for servings per person and per meal.

3/4 pints soup as a first course
1 pint soup as a main course
1/2 pint sauce
3-1/2 to 4-1/2 oz. meat without bones
4-1/2 to 5-1/2 oz. meat with bones
9 oz. fish with head
5-1/2 to 7 oz. fish fillet
7 to 9 oz. vegetables
9 oz. potatoes
4-1/2 oz. fresh fruit
2 oz. dried fruit

[Gibble]

ROFL, I looked in the freezer, where I thought there were a couple racks of ribs...apparently not

[Gibble]

Anybody got a simple recipe for porkchops?

ps Yes, I actually have some this time

[moonmist]

Originally Posted by Gibble

Anybody got a simple recipe for porkchops?

ps Yes, I actually have some this time

Fry them........... pretty simple i would say

[deh]

two words...
Shake and Bake


mmmmmmm shake and bake. six thumbs up.

[moonmist]

Originally Posted by deh

two words...
Shake and Bake


mmmmmmm shake and bake. six thumbs up.

You can shake and bake pork chops .................not just for chicken anymore........... isnt technology great!!!

[deh]

Originally Posted by moonmist

You can shake and bake pork chops .................not just for chicken anymore........... isnt technology great!!!

awww man shake and bake porkchops rule.

[moonmist]

Originally Posted by deh

awww man shake and bake porkchops rule.

Guess im gonna have to give it a try......... i mean, six thumbs up and al.........thats a pretty big endorsement.

[LANMaster]

Aww man.
Pork chops?

Now look what you went and did. I'm gonna have to go out and spend a bunch of money on some nice, thick purk chops for the broiler.

I'd give you the recipe, but my wife is keeping it a secret.

Shake & bake for pork chops rocks and is simple. Your best bet.

[angelize56]

Spinach-Stuffed Mushrooms

Mushrooms are at their peak during the winter. Take advantage of their full flavor with this simple and superfast side dish. Leftovers can be stored and heated up for an afternoon snack or breakfast vegetable.

Ingredients

1/2 package (2.5 ounces) frozen, chopped spinach
Pinch of salt
2 large mushrooms
1 tablespoon extra-virgin olive oil

Directions

In a medium saucepan, bring 1/4 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, and then chop the stems.

Heat the olive oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4 to 5 minutes. Remove the mushroom caps to a heatproof serving platter.

Drain the spinach. Stir in the sautéed chopped mushrooms.

Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm. Any leftover spinach can be enjoyed as a side dish.

[Gibble]

I don't have the stuff for shake and bake

LOL frying them now I suppose...

[poochee]

Originally Posted by Gibble

I don't have the stuff for shake and bake

LOL frying them now I suppose...

Hi Gibble, maybe this will work for you.

Oven-Fried Pork Chops

4 pork loin chops, cut 3/4 inches thick
2 tablespoons melted butter
1 beaten egg
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned stuffing mix, finely crushed

1. Trim fat from meat, pour butter into a 13x9x2 inch baking pan, tilting pan to coat the bottom. In shallow dish combine egg, milk and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture. then coat both sides with stuffing mix. Place in prepared pan.
2. Bake, uncovered, in 425 degree oven for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until done and juices run clear. I would go 15 minutes on pork.

You could use bread crumbs if you can't get the stuffing mix, but would have to put more seasoning on the chops. Like garlic, oregano. I like well-seasoned meat.

In case you are an inexperienced cook: When handling meat...be sure to wash your hands, utensils, and counter top with hot soapy water when you are finished handling the meat.

[Bush Lady]

Shake-n-bake for Chicken #104444
I've tried many recipes for the homemade version. This one comes the closest to what my taste buds like.
1 cup crushed saltine crackers (about 28 little saltine squares)
1/4 cup plain breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon dried parsley
1/4 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried celery flakes
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

1 1/2 Cups Dry Mix Change size or US/metric
Change to: Cups Dry Mix US Metric

1 hour 10 mins prep
ADVERTISEMENT - Remove this ad

Mix all ingredients in food processor and whirl until blended.
Store in refrigerator.
When ready to use, dip chicken pieces in 1/2 cup of evaporated milk and then coat with Shake-n-Bake mixture.
Place chicken in shallow pan, skin side up.
Bake in 375°F oven for 30 minutes.
After 30 minutes spray chicken with a light misting of oil (Pam or generic brand will do).
Return to oven and bake about 20 minutes longer or until juices run clear.
NOTE: If using boneless breasts they won't take as long to cook as thighs or legs.