LOOKING for: gout recipes
ElsMaMa
21 years ago
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anita9
21 years agoElsMaMa
21 years agoRelated Discussions
RECIPE: looking for: gluten free cookie recipes
Comments (2)Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you....See MoreRECIPE: Looking For: Ground Vinison or Venison Sausage Recipes
Comments (8)Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout....See MoreRECIPE: Looking for: Slow Cooker Pork Roast recipe
Comments (5)It's cold here this morning, and a crockpot with pork roast in it sounds very inviting! I have 2 recipes I use for pork roast in the crockpot. The first one is probably what you're looking for - we like it with mashed potatoes. The second will feed a big crowd, and has Mexican flavors. CRANBERRY PORK ROAST (serves 4-6) 1 boneless pork loin roast (approx. 3 lbs) 1 16 oz. can jellied cranberry sauce 1/4 c. sugar 1/2 c. cranberry juice 1 tsp. dry mustard 1/4 tsp. dry cloves Place pork roast in a slow cooker. Mash cranberry sauce in a bowl, mix it with the sugar, juice and spices. Pour over the roast - cover and cook on low for 6-8 hours or until meat is tender. Remove meat from the pot and keep warm while you make the gravy. Skim fat from juices, measure 2 cups (adding water if necessary) and pour into a saucepan. Bring to a boil. Make a paste with 1 1/2 Tbsp. cornstarch and 1 1/2 Tbsp. cold water - stir into gravy - cook and stir until thickened. Season to taste with salt and pepper. (Note: I don't always thicken the gravy, sometimes I just use what's in the pot by itself). ------------------------------------------------------------ CHALUPA PORK ROAST 3 lb. pork roast (bone in) 1 lb. pinto beans 2 very large cloves fresh chopped garlic 2 Tbsps. chile powder 1 Tbsp. ground cumin 1 tsp. oregano 1 can chopped green chiles 1 Tbsp. salt Trim fat off meat, wash and sort the beans, combine all ingredients in a large crockpot and cover with water. Cook on low for 6-8 hours - remove bones, break up roast - continue to cook until beans are tender and mixture is thickened. Serve burrito style (flour tortillas, cheese, chopped veggies, sour cream etc.) seagrass...See MoreLOOKING for: Recipes for someone suffering from gout,
Comments (5)It is always difficult to adapt, just like anyone who is put on a restricted diet of any kind for whatever reason. It's so easy to focus on what we CAN'T have - so reverse the process and focus on what they CAN have. Since everyone with gout has different "triggers", it's not easy to recommend recipes, per se, because you don't share enough information to do that. Try this to help off-set your frustration. Make a list of foods they CAN eat. Stick to whole foods in meal preparation. This helps you avoid "mystery" ingredients in commercially prepared foods which may trigger a flare up. As far as I'm concerned, whole foods are also beneficial because they are usually quick to fix (wash/peel/cut-up/serve, or minimal preparation and cooking), and the additional fiber found in many of them also helps with gout. If they can eat baked potatoes, then figure out what kinds of things from your CAN-EAT-LIST can be combined to make a "new" dish out of baked potatoes. Just like we've added broccoli and cheese, or chili to the baked potato, figure out what other options from the list you can use as a new topping. Creativity is your best friend. Can you whirr something rather unexpected - like lima beans - in the blender and make a soup or sauce from the liquified bean mixture? Do a Google search on "gout-friendly recipes" and I'm sure you will find some help there, or find a Yahoo group for some support and ideas. What else are you doing? I've suggested black cherries and/or black cherry juice as a "folk" remedy, to 2 friends, and this has really helped them. Have you tried increasing foods with potassium? Potassium makes the acid crystals go into solution so they can be eliminated. Is he drinking LOTS of water? Are you using lemon juice? After each meal drink the juice of one freshly squeezed lemon in a glass of lukewarm water. To get more juice out of the lemon, bring it to room temperature, then roll it around on the counter with the palm of your hand. Good luck with your extreme cooking challenge. -Grainlady...See Moremariend
21 years agoJaney - formerly jane2
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21 years agooldschoolsgirl
16 years agoMbrewe1_hotmail_com
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