T & T buttermilk biscuit recipe similar to Bob Evans or KFC
tami_ohio
8 years ago
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8 years agotami_ohio
8 years agoRelated Discussions
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Comments (31)For instant gratification, you can't beat homemade salad dressings. It will probably take you longer to get the ingredients out on the counter than to actually make a dressing, and it will improve the taste of the salad as much as using a garden-fresh tomato instead of a hydroponic one! Since they're quick, inexpensive and usually keep a long time, it's definitely practical to have several on hand if everybody in your family prefers a different 'flavor'. If you have kids who won't touch a salad, try making ranch with a little less milk or buttermilk than called for so it's thicker. Tell them it's a dip, and even picky eaters can usually be coaxed into trying it with something that's raw and good for them. And I can almost guarantee that the next time you have company for dinner, somebody will say, "Ooh, your dressing is so much better than mine! What brand do you buy?" It's priceless to see the looks on their faces when you say, "Well, actually..." lol Of course, salad dressing is a small item in the grand scheme of things, even though making it should give you a lot of positive reinforcement. Ruthanna made such a good point about identifying the "big offenders" so you won't just be spittin' in the wind in your efforts to eat healthier meals. If you're a working mom juggling an insane schedule, chances are that casseroles are a mainstay, so one of the huge culprits is soup. (Cream of ______, anybody?) Learn to make a white sauce instead, seasoning it with various herbs and spices and adding different cheeses for infinite variety and insanely improved taste! It's easy as can be, I promise. Also, as so many others have said, make your own broth. There are some superb tutorials, with lots of pix, on recipezaar for chicken, vegetable and shrimp stock. (I apologize again for not figuring out links here. Just click on "Communities" at the top of the recipezaar home page, then scroll down to the French Forum.) There was an amazing post here the other day about beef broth. You have to babysit a little since it must simmer for several hours, but the 'hands on' time is minimal, and it's so simple to assemble that a 3rd grader could do it. (Well, maybe a 6th grader, since a knife is involved...) So don't be intimidated when you think "homemade broth"! It's as simple and straightforward as boiling eggs. If you never bought a can of Campbell's again, it would reduce the offending stuff in your diet to an astounding degree. Then there are all those little foil packets. Fajitas, tacos, spaghetti sauce, chili, Hidden Valley ranch dressing mix... Lots of dishes are so simple if you just sprinkle in the stuff in the little foil packet. Not great, but edible. I'm thinking the junk in those little foil packets probably is about the unhealthiest stuff you buy. If you use them often, your salt intake is off the charts. The internet is such a wonderful source for recipes for stuff like Creole/Cajun seasonings so you can reduce or eliminate the salt. Here's a recipe I found for a substitute for dry onion soup mix. Haven't tried it yet, but I plan to soon. Lipton Onion Soup Mix Sub 4 t. beef bouillon granules 8 t. dried onion flakes 1 t. onion powder 1/4 t. celery salt Mix well to blend. Can be stored for up to 6 months. Equivalent of 1 envelope dry onion soup mix. With pre-teen or teenaged children, snacks may be the single biggest problem you need to address. There is nothing in the frozen food section you can't do better and cheaper at home, using far less sodium and preservatives. But there's a big trade-off of taste vs. time. Maybe you could organize a OAMC group of moms, preparing dozens of after-school snacks to be frozen? Or just call your sister and demand that she come over to help? :) The main thing, I think, is to keep a sense of balance. Healthy is wonderful, but all of us must have our "Cheetos" in one form or another. If your family hates one of the substitutes you come up with, give it up. There are other ways to introduce healthy foods that they will enjoy. If your kids are miserable without their Oreos, preach moderation instead of denial....See MoreRecipes for Homemade Mixes and Rubs - Week 1 March 2013
Comments (24)This is one of those in a jar mixes that you can make up and give out as gifts. Or you can stock up your pantry with them. FRENCH MARKET SOUP IN A JAR Mix 1 pound dried navy beans 1 pound dried pinto beans 1 pound dried Great Northern beans 1 pound split peas 1 pound yellow split peas 1 pound dried black-eyed peas 1 pound lentils 1 pound dried baby lima beans 1 pound dried lima beans 1 pound dried soybeans 1 pound pearl barley 1 pound dried red beans In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars. Attach a card to each jar with the following recipe: French Market Soup 2 quarts water 1 ham hock 1 1/4 teaspoons salt 1/4 teaspoon ground pepper 1 (16 ounce) can diced tomatoes with green chiles 1 large onion, chopped 1 clove garlic, minced Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender....See MoreEasy soup recipes
Comments (19)Found it. It is called 'fearless cooking for one', by Michele Evans. Published in 1980. It was bit over my head when i bought it, but thumbing through, i did get many recipes that i've made over and over since that time. One chapter is 'glorious black bean days'. A single bag of beans, and 4 simple recipes...mostly frozen after cooking, to use whenever as to not get bored with it. The intro has storage and cooking tips, shopping tips, 4 ingredients that should always be fresh...onions, garlic, parsley, whole peppercorns... Like many cookbooks, 1/2 the recipes are way complicated for even a seasoned home chef. (like 2 dozen lily flowers). ....but can make most of the soups without the full ingredient list....like wood ears. I made a basic soup last night using my freezer storage of ingredients. I just pick and choose what sounds good. (made a beef stew last weekend so i did not use potatoes or carrots.) Sauteed a chopped onion with lots of garlic, celery, a leek that needed to be used up. Once soft, i added a pint of stock. Bring to simmer, then added a pint of salsa. Simmer, then added black beans/mixed grains....(rice, lentils, etc) -all homemake fresh/frozen Could have added corn, peas, chard, etc from the fall harvest that i've frozen, but DH wanted lamb sausage. It was good as a veggie 'chowder' before the lamb.... -today i'll add fresh/frozen corn, peas and chard, a cup of water, for lunch, with some toasted bread slices. Leftovers but a bit different. Stir in a tbsp of greek yogurt to the table,. Top with chopped cilantro. I don't salt anything....my stocks, salsas, beans. I just use some spices and lots of lemon or lime. Many veg have their own natural salts like celery. A splash of AC vinegar will give a tart punch. It isn't clear if you are up to making your own stocks. I make one about once a month. And make a bag of beans at the same time,(white, black or garbanzo in rotation) and a sprouted grain mix. Freeze the abundance in small portions and often some greens as well. Just fill the containers and pour over cooled stock to fill the container voids. If making a chicken stock with roasted bone-in parts, i can freeze the meat in portions to add later to a chicken noodle soup. This is always done on a Sunday...while i do other things around the home, laundry etc, prepping for the next work week. I have an extra bunch of cilantro and limes that i'll chop and freeze in 1/4 pints today, with squeezed limes. Pour over a cup of hot water to blanch in a pyrex bowl, then freeze. Just another fresh flavor to add to chowders. (DH overshopped and bought more parsley and cilantro when we already had some)...more than I'll use this week. If not up to making your own, look for NOsodium stock. Low is ok. My parents are in a small town but noticed FoodLion has a well stocked organic/specialty food section. Good stocks and beans and flavorful salsas. I would still start your soup with fresh onion, garlic and celery/carrot...finish with fresh parsley stems chopped fine, top with leaves at the table. The few fresh ingredients with make the difference....See MoreDo You Like Chicken and Waffles?
Comments (81)I am perplexed at the number of people who think a side of fried chicken is gross with a waffle. How is it different from ham and eggs and toast with jam or bacon and eggs with pancakes? What about linguisa, a pork chop or steak as a breakfast meat with eggs, waffles, pancakes or any other combo of breakfast items. What makes chicken so odd to some? Chicken pot pie. How could someone not know what that is? I don't know one person who wouldn't be familiar with it here in California unless they were a recent immigrant. I agree Liege waffles done right are awesome. I think Elmer does know I meant the horrid thick doughy things chain restaurants serve....See Moreannie1992
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