kilby 2 years, 1 month ago said: What is lurking in your pantry??? Is there an item in your pantry that you have pushed from side to side for awhile, not remembering where it came from, or what on earth you can do with it? I have a couple of those items. Not sure if I bought them, or was blessed by someone else with them. I have a can of SaurKraut that keeps stareing at me. Any ideas?
ksfoodjunkie 2 years, 1 month ago said: Lurking? Not sure what to do with canned saurkraut. Maybe a cabbage and beef soup?
crystalwaters 2 years, 1 month ago said: RE: What is lurking in your pantry??? Not being a lover of sauerkraut (in fact, I detest the stuff), I can offer no help on this subject. I can, however, commiserate with anyone else who has a repugnance for the stuff lol! ;-)
kilby 2 years, 1 month ago said: Crystal Waters.. My thoughts exactly.
singasongof6pans 2 years, 1 month ago said: Sauerkraut ideas It's good in reuben casseroles or for reuben sandwiches. It's also great when served with boiled beef short ribs, one of my favorite dishes.
For those who aren't fans of sauerkraut, rinsing it well in water helps remove some of the salt and bitterness. Personally, I like it just the way it comes, juice and all! But that's just me. ;)
notyourmomma 2 years, 1 month ago said: Actually, I'm going to make a great sauerkraut slow cooker recipe for Monday My mother in law made a great side dish with sauerkraut that she served with poultry. I have adapted it to be slowcooker easy for days I have to work.
24 ounces of sauerkraut, drained and rinsed 1 large onion, chopped 2 Fuji apples, peeled and chopped (or a Rome apple would work) We love Fuji's 1/2 cup of raisins 1 can of water chestnuts, drained and chopped 1/4 cup of brown sugar 1/2 teaspoon of caraway seeds 1 bay leaf 1 cup of apple juice 1 can of low sodium chicken broth 4 boneless skinless chicken breasts/or 6 to 8 boneless skinless chicken thighs salt and pepper. Drain and rinse sauerkraut. Layer kraut, onions, apples, raisins, water chestnuts in slow cooker. Sprinkle with caraway and brown sugar . Tuck bay leaf in the kraut. Season both sides of chicken with salt and pepper lightly. Layer on top of the kraut mixture. Pour the apple juice and broth around the chicken cover and cook on low 8 hours. Serve with mashed potatoes or mashed rutabagas.
themechams 2 years, 1 month ago said: RE: What is lurking in your pantry??? Drain it and pour it over a pork roast with a little brown sugar sprinkled on top. You will love it.
themechams 2 years, 1 month ago said: RE: What is lurking in your pantry??? I have a bunch of coffe creamer I bought to make gifts "soup in a jar" and home made hot chocolate mix with. We don't drink coffee or tea so now what??? Any ideas? C
kilby 2 years, 1 month ago said: Ice Cream?? My son learned how to make Coffee Creamer Icecream in a baggie at school. I will get the recipe from him when he gets home. It was suprisingly easy, and good.
themechams 2 years, 1 month ago said: RE: What is lurking in your pantry??? Nice. We will love that! C
kilby 2 years, 1 month ago said: Stale Sugar Ice Cream Cones... Ok, now keep in mind, I just came back home a week ago, so please don't be judgemental. I have 3 opened boxes of sugar cones in the pantry. I hate to throw them away. Any ideas? Kilby
elle 2 years, 1 month ago said: Funny-- Whenever I skim over the title of this thread, I see "WHO is lurking in your pantry?"
kilby 2 years, 1 month ago said: Coffee Creamer Ice Cream Materials
Needed for class of 30 students: 4 qts. (1 gal.) of milk (2% or reduced lactose milk will work) 4 qts. whipping cream (Rich's non-dairy coffee creamer works well and is less expensive) 8 cups of sugar 1 bottle vanilla 30 small plastic ziploc bags 30 large plastic ziploc bags (1 gal. size) 30 plastic spoons crushed ice rock salt or food grade salt nuts, fruit or chocolate syrup if desired
Each student gets: 1 small plastic bag 1 large plastic bag 1/4 cup sugar 1/2 cup (120 mL) milk 1/2 cup (120 mL) creamer 1/4 teaspoon vanilla 1 plastic spoon 1/2 to 3/4 of a cup of rock salt 3/4 cup of crushed ice
Directions
1. Place 1/4 cup sugar into the small bag. 2. Fill the plastic cup to the 1/2 mark with milk. DO NOT TRANSFER IT TO THE BAG. 3. Add enough creamer (1/2 cup) to the milk to bring the total volume to 1 cup. 4. Add approximately 1/4 teaspoon of vanilla to the milk/creamer mixture. 5. Carefully transfer the contents of the cup into the small bag which contains the sugar. Close the bag securely. 6. Place the smaller plastic bag inside the larger bag. 7. Surround the smaller bag with several cups of crushed ice. 8. Pour 1/2 to 3/4 of a cup of salt over the ice and seal the larger bag securely. 9. Knead or roll back and forth on a table or desk top. Be careful not to put too much pressure on the bags. 10. After 10 minutes check the mixture to see if it is frozen. If not, continue kneading. 11. When the mixture is frozen, simply remove the smaller bag and eat the ice cream directly from the bag. (Add nuts, fruit or chocolate if desired.)
Purpose and background:
Ice keeps things cold because it absorbs heat energy from its surroundings. The freezing point of a liquid is the temperature at which it turns into a solid. In this activity the salt is added to the ice; it lowers the freezing point and the ice begins to melt.
In order for the ice to melt it must absorb heat energy from its surroundings (in this case the ice cream mixture). This causes the temperature of the mixture to drop and the mixture freezes.
For more information, check out: http://www.sme.org/memb/neweek/actice.htm http://www.col-ed.org/cur/sci/sci172.txt
themechams 2 years, 1 month ago said: RE: What is lurking in your pantry??? Thanks kilby, My kids will love this one! C
kilby 2 years, 1 month ago said: Themechams You are more than welcome. I know it is for a large recipe, but you can cull it down for your kiddo's. Have fun. It is really cool to see how easy it is to make. Kilby
pressurecooker 2 years ago said: Re: stale ice cream cones Kilby, I know I'm a little late for this, but you can use those cones like you would graham crackers in a recipe--for crusts, or toppings. You just want to toast them in the oven for a little bit to crisp them up.
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kilby 2 years, 1 month ago said:
What is lurking in your pantry???
Is there an item in your pantry that you have pushed from side to side for awhile, not remembering where it came from, or what on earth you can do with it? I have a couple of those items. Not sure if I bought them, or was blessed by someone else with them. I have a can of SaurKraut that keeps stareing at me. Any ideas?
ksfoodjunkie 2 years, 1 month ago said:
Lurking?
Not sure what to do with canned saurkraut. Maybe a cabbage and beef soup?
crystalwaters 2 years, 1 month ago said:
RE: What is lurking in your pantry???
Not being a lover of sauerkraut (in fact, I detest the stuff), I can offer no help on this subject. I can, however, commiserate with anyone else who has a repugnance for the stuff lol! ;-)
kilby 2 years, 1 month ago said:
Crystal Waters..
My thoughts exactly.
singasongof6pans 2 years, 1 month ago said:
Sauerkraut ideas
It's good in reuben casseroles or for reuben sandwiches. It's also great when served with boiled beef short ribs, one of my favorite dishes.
For those who aren't fans of sauerkraut, rinsing it well in water helps remove some of the salt and bitterness. Personally, I like it just the way it comes, juice and all! But that's just me. ;)
notyourmomma 2 years, 1 month ago said:
Actually, I'm going to make a great sauerkraut slow cooker recipe for Monday
My mother in law made a great side dish with sauerkraut that she served with poultry. I have adapted it to be slowcooker easy for days I have to work.
24 ounces of sauerkraut, drained and rinsed
1 large onion, chopped
2 Fuji apples, peeled and chopped (or a Rome apple would work) We love Fuji's
1/2 cup of raisins
1 can of water chestnuts, drained and chopped
1/4 cup of brown sugar
1/2 teaspoon of caraway seeds
1 bay leaf
1 cup of apple juice
1 can of low sodium chicken broth
4 boneless skinless chicken breasts/or 6 to 8 boneless skinless chicken thighs
salt and pepper.
Drain and rinse sauerkraut.
Layer kraut, onions, apples, raisins, water chestnuts in slow cooker.
Sprinkle with caraway and brown sugar . Tuck bay leaf in the kraut.
Season both sides of chicken with salt and pepper lightly.
Layer on top of the kraut mixture.
Pour the apple juice and broth around the chicken
cover and cook on low 8 hours.
Serve with mashed potatoes or mashed rutabagas.
themechams 2 years, 1 month ago said:
RE: What is lurking in your pantry???
Drain it and pour it over a pork roast with a little brown sugar sprinkled on top. You will love it.
themechams 2 years, 1 month ago said:
RE: What is lurking in your pantry???
I have a bunch of coffe creamer I bought to make gifts "soup in a jar" and home made hot chocolate mix with. We don't drink coffee or tea so now what??? Any ideas?
C
kilby 2 years, 1 month ago said:
Ice Cream??
My son learned how to make Coffee Creamer Icecream in a baggie at school. I will get the recipe from him when he gets home. It was suprisingly easy, and good.
themechams 2 years, 1 month ago said:
RE: What is lurking in your pantry???
Nice. We will love that!
C
kilby 2 years, 1 month ago said:
Stale Sugar Ice Cream Cones...
Ok, now keep in mind, I just came back home a week ago, so please don't be judgemental. I have 3 opened boxes of sugar cones in the pantry. I hate to throw them away. Any ideas? Kilby
elle 2 years, 1 month ago said:
Funny--
Whenever I skim over the title of this thread, I see "WHO is lurking in your pantry?"
kilby 2 years, 1 month ago said:
Coffee Creamer Ice Cream
Materials
Needed for class of 30 students:
4 qts. (1 gal.) of milk (2% or reduced lactose milk will work)
4 qts. whipping cream (Rich's non-dairy coffee creamer works well and is less expensive)
8 cups of sugar
1 bottle vanilla
30 small plastic ziploc bags
30 large plastic ziploc bags (1 gal. size)
30 plastic spoons
crushed ice
rock salt or food grade salt
nuts, fruit or chocolate syrup if desired
Each student gets:
1 small plastic bag
1 large plastic bag
1/4 cup sugar
1/2 cup (120 mL) milk
1/2 cup (120 mL) creamer
1/4 teaspoon vanilla
1 plastic spoon
1/2 to 3/4 of a cup of rock salt
3/4 cup of crushed ice
Directions
1. Place 1/4 cup sugar into the small bag.
2. Fill the plastic cup to the 1/2 mark with milk. DO NOT TRANSFER IT TO THE BAG.
3. Add enough creamer (1/2 cup) to the milk to bring the total volume to 1 cup.
4. Add approximately 1/4 teaspoon of vanilla to the milk/creamer mixture.
5. Carefully transfer the contents of the cup into the small bag which contains the sugar. Close the bag securely.
6. Place the smaller plastic bag inside the larger bag.
7. Surround the smaller bag with several cups of crushed ice.
8. Pour 1/2 to 3/4 of a cup of salt over the ice and seal the larger bag securely.
9. Knead or roll back and forth on a table or desk top. Be careful not to put too much pressure on the bags.
10. After 10 minutes check the mixture to see if it is frozen. If not, continue kneading.
11. When the mixture is frozen, simply remove the smaller bag and eat the ice cream directly from the bag. (Add nuts, fruit or chocolate if desired.)
Purpose and background:
Ice keeps things cold because it absorbs heat energy from its surroundings. The freezing point of a liquid is the temperature at which it turns into a solid. In this activity the salt is added to the ice; it lowers the freezing point and the ice begins to melt.
In order for the ice to melt it must absorb heat energy from its surroundings (in this case the ice cream mixture). This causes the temperature of the mixture to drop and the mixture freezes.
For more information, check out:
http://www.sme.org/memb/neweek/actice.htm
http://www.col-ed.org/cur/sci/sci172.txt
themechams 2 years, 1 month ago said:
RE: What is lurking in your pantry???
Thanks kilby, My kids will love this one!
C
kilby 2 years, 1 month ago said:
Themechams
You are more than welcome. I know it is for a large recipe, but you can cull it down for your kiddo's. Have fun. It is really cool to see how easy it is to make. Kilby
pressurecooker 2 years ago said:
Re: stale ice cream cones
Kilby, I know I'm a little late for this, but you can use those cones like you would graham crackers in a recipe--for crusts, or toppings. You just want to toast them in the oven for a little bit to crisp them up.