Contains Bioengineered Food Ingredients??
Sooz
4 years ago
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naturegirl_2007 5B SW Michigan
4 years agolast modified: 4 years agoSooz thanked naturegirl_2007 5B SW MichiganRelated Discussions
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Comments (33)Here ya go Florey! It was on page 4 I believe. While I'm at it I'll post my vegetarian recipe for chili. It's easily made with meat by starting with browning ground meat or other meat then going from there with this recipe. Saute about 3 cups each of onion, celery and peppers of your choice and two Tablespoons or more of garlic[ I use about 3 or 4 for this amount, smiles]. When these are sauteed a bit, add two cups of carrots and 2 large cans of small diced tomatoes [with their juice]. I don't like to use crushed or sauce in my chili. I think it overwhelms the veggies. A bay leaf and couple tablespoons each of cumin, chili powder, and salt. Add water or veggie stock, if needed, to bring level up to slightly above veggies. As hard veggies begin to soften, add 2 cups each of eggplant[cubed], zucchini and/or yellow squash. Cook another ten minutes and add 2 cups each mushrooms, canned or frozen corn and canned or frozen green beans. Taste now for salt and seasonings and adjust. Next add as many beans as you like. I use the liquid in the beans too. At least 1 lrg can of dark and 1 lrg can of light kidney beans. Also, black beans and cannellini beans are good. Pintos are great too, naturally. As soon as beans are heated through the chili is done. Taste once more for seasoning. Like all chili this is best if made the day before. Does great frozen. I usually make about 3 gallons of this at a time and freeze in 4 or 5 containers....See MoreRECIPE: 6 Timesaving Ingredients to Keep on Hand
Comments (0)6 Timesaving Ingredients to Keep on Hand ....by Jean Anderson author of Dinners in a Dish or a Dash Broccoli florets: Divide broccoli into small florets (no more than 1 1/2 to 2 inches across the top), leaving 1/2 inch of stem on each and trimming to a thickness of 1/4 inch. Blanch florets 2 minutes in large pan of rapidly boiling unsalted water. Drain florets and quick-chill 5 minutes in large bowl of ice water. This stops the cooking and sets the bright green color. Drain florets well, then layer with paper toweling in a plastic zipper bag and store in the refrigerator until ready to use. Maximum storage time is 5 to 7 days. Minced garlic: Separate 2 or 3 bulbs of garlic into individual cloves and peel. The easy way to do this is to whack each clove with the broad side of a large heavy chef's knife; this loosens the skin, which can be quickly stripped away. Mince garlic moderately fine. (I use a food processor, pulsing to just the right degree of fineness; if you mince by hand, sprinkle chopping board with salt \-\- that way the garlic won't stick to the knife or your hands.) Spoon minced garlic into a glass or porcelain ramekin and press plastic food wrap flat over surface of garlic. Slip ramekin into a small plastic zipper bag, press out all the air, seal, and store in refrigerator. Every time you dip into the garlic, reseal as carefully as you did the first time around. Because most recipes call for garlic by the clove, here's a handy table that translates minced cloves into teaspoons: 1 small clove garlic \= 1/2 to 1 teaspoon minced 1 medium\-size clove garlic \= 1 to 11/2 teaspoons minced 1 large clove garlic \= 2 to 2 1/2 teaspoons minced Fresh lemon juice: It's a pain to have to stop and juice a lemon mid-recipe, so I like to keep a little jar of "freshly" squeezed lemon juice in the refrigerator (and sometimes separate jars of orange and/or lime juices, too.). My favorite storage container is a half-pint preserving jar with a dome lid because the jar fits directly underneath the spout of my electric juicer and holds the juice of about 6 lemons (or 8 limes or 2 medium size oranges). I squeeze the juice directly into the jar, cap it tight, and set in the refrigerator. It remains amazingly fresh and is infinitely superior to bottled juices (I won't give them house room). Maximum storage time is 2 weeks for lemon or lime juice, 1 week for orange juice. Chopped yellow onions: You'll save tons of time if you chop 2 or 3 pounds of yellow (all\- purpose) onions whenever you have time and store them in fridge. But I recommend this only if you have a food processor. Here's the technique that has served me well over the years: Halve each onion lengthwise, slip off the peel, then cut each half in two both crosswise and lengthwise. Drop onion chunks into food processor fitted with the metal chopping blade and pulse briskly until moderately coarse\-further chopping may reduce the onions to mush. So will trying to chop too many at a time: for best results, no more than half\-fill the processor work bowl. Once the onions are chopped, bundle into a large plastic zipper bag (a heavy\-duty freezer one), press out all the air, and seal. Place this bag in a second large, heavy\-duty plastic zipper bag, press out the air, and seal. Store in the refrigerator. Whenever you need onions, simply reach in with a measuring spoon or dry cup measure and retrieve the amount you need. Carefully reseal both bags as before after each use, pressing out all air (this keeps the onions from smelling up the fridge and/or absorbing refrigerator odors). Many recipes call for onions by the piece (2 medium\-large yellow onions, chopped), rather than by the cup (2 cups chopped onions). No problem. Here's a handy conversion table geared to today's onions, which tend to run large: 1 small yellow onion \= 1/4 cup chopped 1 medium\-small yellow onion \= 1/2 cup chopped 1 medium\-size yellow onion \= 3/4 cup chopped 1 medium\-large yellow onion \= 1 cup chopped 1 large yellow onion \= 1 1/2 cups chopped Minced parsley: Here's a trick I learned some years ago. Unband the parsley but do not wash. Discard the stems, also any wilting or discoloring leaves, then mince the parsley as coarse or fine as you like. Place in water to clean. Bundle washed parsley in several thicknesses of paper toweling and squeeze as dry as possible. Next spread the parsley on several thicknesses of dry paper toweling, fold left and right sides of toweling in, then roll parsley up in toweling. Slip roll into a small plastic zipper bag and set in the refrigerator. Chopped bell peppers: Wash peppers, pat dry, then quarter lengthwise, starting about 1/4 inch from the top: stack 3 or 4 scored quarters and slice crosswise, stacking the cuts about 1/4 inch apart. This will give you a good even chop. Even easier, cut quarters into 1\-inch chunks, drop into food processor fitted with metal chopping blade, and pulse quickly until coarsely chopped. Cooked rice: Many years ago I learned to cook rice ahead of time and stash it in the refrigerator or freezer. The trick is to cook it just until al dente (firm\-tender) so that the grains remain separate instead of clumping. Few staples are handier to have because cooked rice can be slipped \-\- refrigerator cold, even solidly frozen \-\- into casseroles, soups, salads, stews, and stir\-fries. Then too, it can be reheated and used a backdrop for dozens of other recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the method I've evolved for cook\-ahead rice. It continues to serve me well: Bring 2 quarts water to a rapid boil in large (at least 4 1/2\-quart), heavy saucepan over high heat. Add 4 cups uncooked converted white rice (no substitute), stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly \-\-do not pack \-\- into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer. To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve....See MoreWhat Kind of Food Storage Containers Do You Like?
Comments (44)Mtnfever, I just checked my flour containers. I buy flour in 5# quantities as my containers won't hold 10 lbs. I can't lift 10# easily. I do buy the small bags of Bob's Red Mill specialty flours and keep those in plastic bags in the freezer. Cambro rounds-6 liters, 6 qt., use for no-knead bread dough, not flour. Easier to mix in rounds. Cheap at webstaurantstore.com. (Also parchment paper 100 sheets under 5 bucks.) When I put 5 lbs. flour in these following containers, there is enough headroom left on top, so I can put in 1/2 and 1 cup measures and comfortably scoop flour. These containers have lock n' lock lids. Sterilite, -3.8 liters, 16.2 cups Sterilite, 16c, 3.8 liters, 4 qt Rubbermaid, 15 c, 3.5 liters, taller than others I know you were hoping that Cambro would hold 10 lbs. The 8 qt. Cambro would very likely hold 10-lbs, based on my 5# containers....See Morepantry food storage containers
Comments (62)i have to agree that some of the personal attacks and screaming in some of these posts on this thread has been uncalled for. Opinions can be strong, and they can provoke some strong responses. But, personal attacks are unacceptable. Sometimes it is difficult to draw a straight line between a strongly worded opinion and personal attack when the opinion is seen as denunciation, but there should be some attempt to make that delineation. People who post here are inviting opinions and advice from strangers on the world wide web.. There will be misstatements and misinterpretations,differing versions of the truth, and, sometimes there will be too much said, too strongly. There will almost always be someone who feels that their toes have been stomped on, no matter what. That is unavoidable. But, there are no spitballs or flaming arrows allowed! Get a grip! All this was to be about was kitchen storage containers!! Glass, or plastic? By the way, I too have some of those old fashioned covered dishes such as pyrex. I have a darling nested set of very pretty colors and nice looking glass lids. I treasure them and really enjoy using them! They were given to me from the kitchen of an elderly lady who's family cared not for them. Enough said here about this--- moving on. I feel quite certain that someone is awaiting my opinion of how to place their sofa. I am sure I can muster an opinion for them and let them know exactly what I think they are doing all wrong. (insert muffled laughter here)...See MoreSooz
4 years ago
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