One of the easiest ways to avoid temptation and save money is to stop eating out. In addition to menu planning and fixing lunch the night before from your left overs is to use copy cat recipe's.
The best sites that I found for resteraunt copy cat recipes are:
cdkitchen.com
copycat-recipes.net
copykat.com
Another one is top secret recipes, however they sometimes charge for the recipes.
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Tuesday, November 8, 2011
Friday, October 28, 2011
Cooking on Your Engine
When my mother passed away, my sister and I divided up her cookbooks. We were looking through Lone Star Legacy II from the Austin Junior Forum and found an interesting concept. Manifold Cooking.
The recipe states that cooking while driving, or manifold cooking, had its beginning with resourceful G.I.'s faced with the dreary prospect of cold beans. G.I.'s found they could heat their beans on the manifold of their jeeps! This grew into the idea of wrapping packages of food in fold to place on the manifold of cars to cook while driving. Whatever you are cooking must be securely wrapped in several layers of extra heavy duty foil using the drugstore wrap and reversing the seam side with each wrapping. Try to wrap the packages to more or less conform to the shape of the manifold. The foil packages should be tied onto the manifold with coated wire to prevent the wire from cutting the foil Of course, no steam escapes during the cooking, so the food is literally cooked in its own juices. Meat does not brown; however, the meat may be quickly browned before packaging it. This also improves the flavor - just as it does when cooking in your kitchen. As with camp cooking, the exact cooking times are variable. As a general guideline, average speed of 50 to 55 miles per hour, is equal to an hour in your home over at 300 degrees to 325 degrees. In most cases, you should turn the package about halfway through the cooking period, but be careful not to puncture the foil! There are unlimited possibilities to manifold cooking - use your imagination! So, fill up the tank and let's go cooking! An may you never lose your pot roast.
The recipe states that cooking while driving, or manifold cooking, had its beginning with resourceful G.I.'s faced with the dreary prospect of cold beans. G.I.'s found they could heat their beans on the manifold of their jeeps! This grew into the idea of wrapping packages of food in fold to place on the manifold of cars to cook while driving. Whatever you are cooking must be securely wrapped in several layers of extra heavy duty foil using the drugstore wrap and reversing the seam side with each wrapping. Try to wrap the packages to more or less conform to the shape of the manifold. The foil packages should be tied onto the manifold with coated wire to prevent the wire from cutting the foil Of course, no steam escapes during the cooking, so the food is literally cooked in its own juices. Meat does not brown; however, the meat may be quickly browned before packaging it. This also improves the flavor - just as it does when cooking in your kitchen. As with camp cooking, the exact cooking times are variable. As a general guideline, average speed of 50 to 55 miles per hour, is equal to an hour in your home over at 300 degrees to 325 degrees. In most cases, you should turn the package about halfway through the cooking period, but be careful not to puncture the foil! There are unlimited possibilities to manifold cooking - use your imagination! So, fill up the tank and let's go cooking! An may you never lose your pot roast.
Mrs. Jim Albrecht (Donne)
100 Mile Chicken
Broiling Chickens, split in half
Butter mixed with garlic powder
Salt and Pepper to taste
Paprika, optional
Brush chicken halves liberally with melted butter and garlic powder. Season with salt and pepper. You might also sprinkle with paprika for added color if you don't choose to brown the chickens before packaging. Carefully pad with wads of foil any areas where bones might puncture the foil covering. Wrap as directed. Turn after 50 miles. Serves 4.
Mrs. Jim Albrecht (Donne)
While doing some research, I also found a new cookbook called Manifold Destiny which has several recipes using this concept.
Wednesday, October 26, 2011
Buying Seeds
If you are planning a garden for next year, you may want to look for seeds now. This is the time of year in which many stores put the seeds on sale. The best seeds to buy are heirloom seeds, since they can reproduce year after year.
Since I rent, I have container gardens. Which means I can move my garden inside for the winter.
Seeds that I have I store in a cool dry place. As long as they are not frozen or get wet, they will keep for a period of years.
When buying seeds, make sure that what you are buying will grow in your area.
Short term plants need to be eaten within a few days of harvest. These include leafy greens, radishes, cucumbers, broccoli, and spinach.
Mid term plants can be stored for several months. These include pecans, some types of squash, potatoes, and onions.
Lont term plants can be dried or dehydrated and include pecans, wheat, barley, peas, beans, and corn.
Most items can be canned.
Since I rent, I have container gardens. Which means I can move my garden inside for the winter.
Seeds that I have I store in a cool dry place. As long as they are not frozen or get wet, they will keep for a period of years.
When buying seeds, make sure that what you are buying will grow in your area.
Short term plants need to be eaten within a few days of harvest. These include leafy greens, radishes, cucumbers, broccoli, and spinach.
Mid term plants can be stored for several months. These include pecans, some types of squash, potatoes, and onions.
Lont term plants can be dried or dehydrated and include pecans, wheat, barley, peas, beans, and corn.
Most items can be canned.
Planning Christmas Dinner without it Breaking the Budget!
I know Christmas is 60 days away. That's no reason not to plan. I usually have about 20 people over. Between my children, their friends and usually some troops from local bases, I end up with a house full.
Here are some suggestions depending on how many you are cooking for. I usually have 3 entrees, 5 side dishes, 2 drinks, 5 desserts, and a stuffing.
Look at your entree, here are some possibilities:
Don't wear yourself out, a meal is meant to be enjoyed - by the cook too!
Here are some suggestions depending on how many you are cooking for. I usually have 3 entrees, 5 side dishes, 2 drinks, 5 desserts, and a stuffing.
Look at your entree, here are some possibilities:
- Turkey
- Ham
- Goose
- Duck
- Standing Rib Roast (Pork or Beef)
- Brisket
- Cornish Hens
- Quail
- Salad
- Fruit dish (fruit salad or fruit compote)
- Root vegetables
- Yams
- Potatoes
- Broccoli and Cheese
- Egg Nog
- Punch
- Non-alcoholic punch for kids!
- I usually have at least one Christmas Cake (red velvet, carrot, spice, etc)
- Pies - this is the South after all! (I usually have 3-4) (Pumpkin, Sweet Potato, Pecan, Chocolate Cream, Lemon, Mincemeat, Coconut Cream or Banana Cream)
- Desserts (such as my Brownie Trifle, English Trifle, Tiramisu, Baklava, etc)
Don't wear yourself out, a meal is meant to be enjoyed - by the cook too!
Eating Fresh Food In Season: Fall
One of the best ways to save money is to eat fresh food while it is in season. Of course having a raised or container garden is one of the best ways to start.
If you are planting:
Early fall vegetables (usually 2-4 weeks) include: broccoli, lettuce, mustard, spinach, chives bunching onions and radishes.
Mid fall vegetables (usually about 60 days) include: carrots, leeks, turnips, kohlrabi, cabbages, cauliflower, collards, and Swiss chard.
Late fall vegetables (usually about 90 days) include: root vegetables, beets, parsnip, rutabaga, globe onions.
If you're looking to buy vegetables: Look for these:
If you are planting:
Early fall vegetables (usually 2-4 weeks) include: broccoli, lettuce, mustard, spinach, chives bunching onions and radishes.
Mid fall vegetables (usually about 60 days) include: carrots, leeks, turnips, kohlrabi, cabbages, cauliflower, collards, and Swiss chard.
Late fall vegetables (usually about 90 days) include: root vegetables, beets, parsnip, rutabaga, globe onions.
If you're looking to buy vegetables: Look for these:
- Belgian endive
- broccoli
- Brussels Sprouts
- cabbage
- cauliflower
- celery
- onions
- pumpkin
- spinach
- zucchini squash
Sunday, October 23, 2011
Brownie Trifle
Brownie Trifle
1 box brownie prepared as directed, divided in half
2 small boxes instant chocolate pudding
Heath or Skor pieces
2 small containers of cool whip, thawed.
Bake the brownies according to directions. Half. Crumble in trifle or glass bowl.
Make the first batch of chocolate pudding, pour over brownies.
Pour 1/2 the bag of English Toffee pieces over the pudding.
Scoop the first container of cool-whip over it.
Repeat process.
Monday, October 17, 2011
Holiday Prepping
By holidays I mean - Thanksgiving, Christmas, New Year's Day - or whatever you may celebrate that you intend to cook for.
I usually cook 4 big family meals a year, the three listed above and Easter.
First, set your menu, whether it is traditional or like I do and fix something different every year.
When trying new recipes, go through each recipe and make a list of ingredients that you will need - divide it out by perishables and non-perishables.
Start buying your non-perishable items in late October and through November and keeping them on the shelf. This way, as each holiday approaches, the only thing you have to buy extra is the perishables.
This should cut down your final expense the week that you are cooking.
I usually cook 4 big family meals a year, the three listed above and Easter.
First, set your menu, whether it is traditional or like I do and fix something different every year.
When trying new recipes, go through each recipe and make a list of ingredients that you will need - divide it out by perishables and non-perishables.
Start buying your non-perishable items in late October and through November and keeping them on the shelf. This way, as each holiday approaches, the only thing you have to buy extra is the perishables.
This should cut down your final expense the week that you are cooking.
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