Don’t Get Mad-Cook! Favorite Recipes Forum

OK-anyone can post a recipe here. Just make a comment under the page and it will show up. Bon Appetit!


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Don’t Get Mad-Cook! Favorite Recipes Forum — 83 Comments

  1. After more than two years of not having steady work I have come to the conclusion that the most pernicious form of “learned helplessness” the American bachelor often has is “I can’t cook.” You most certainly can.

    There’s a killer recipe for pork bulgogi somewhere but I don’t remember where it is anymore. Marinading three pounds of thinly sliced pork in a stew that includes nine tablespoons of cayenne pepper over the course of twenty-four hours is not for the faint of heart, though. 🙂 But if you can stomach it, it’s pretty amazing.

  2. Greek-Style Sloppy Joes

    Brown one pound of lean ground beef (or lamb if you can get it) and half a red onion (diced) and drain the fat. Add 1/4 to 1/2 teaspoon ground black pepper, 1/2 to 1 teaspoon ground cinnamon, 1 teaspoon dried oregano, 1 (15 oz) can of tomato sauce and salt to taste. Simmer 10 minutes. Serve in pita pockets or on buns with spinach leaves and crumbled feta cheese.

    Adapted from a recipe that recently appeared in Taste of Home’s Healthy Cooking magazine. Fast, cheap, and respectably healthy depending on the meat.

  3. Amy
    Great recipe. Who would have thought to add spinach and feta, yet it makes sense. Dinner for s within the week.

  4. Here’s a yum skippy recipe I made up last week.

    organic coconut oil
    large onion or two small ones
    kangaroo steak
    cabbage (any kind) – maybe 1/4?
    carrots, a few small size
    any greens eg beans, bok choy, kale, spinach etc
    fresh herbs hanging around
    spices – cumin powder, fenugreek seeds, garam masala, salt, cracked black pepper (or mixed)
    doongara or basmati rice, or cous cous or quinoa (about 1 cup rice)

    Slice one kangaroo fillet steak into thin half inch strips. Soak in mirin. Fire up good quality non-stick frypan and in a little coconut oil add a diced large onion (or two smaller onions). Cook well, then add chopped cabbage, thinly julienned carrot and any greens you may have (this is great for vegetable leftovers, capsicum or bell peppers go well also). Add in any other fresh herbs you want to use. Sprinkle in some cumin powder, fenugreek seeds and garam masala powder (or any other spices you want to use). Cook for a while. Move the veggies over in the frypan a bit and add the kangaroo. Put the lid on the frypan and let it cook in its own juices (takes a few minutes only). Stir together and put the lid on for them to cook together a little longer. Mixture should be not too wet, but not too dry either. I like my kangaroo just about done, others can eat it still ‘mooing’ but that’s not me. Season with good quality salt and cracked black pepper. Serve on a bed of basmati or doongara rice, or cous cous or quinoa. The mirin makes the meal taste a little sweet, and the spices are very aromatic. The addition of salt/pepper at the end nails it. This usually serves two-three. I don’t know if I’ve broken any rules cooking the raw meat in the same pan as the veggies but I haven’t died yet and it’s less washing up!

  5. Choc-Caramel-Hazelnut-Coconut-Raspberry Cookies

    Both the most amazing and one of the simplest recipes ever.

    90 grams butter
    1 cup brown sugar
    1 egg
    1/2 cup ground hazelnut
    1 cup coconut
    1/4 cup cocoa
    1/4 cup raspberry jam
    1 1/2 – 2 cups flour (depending on how chewy you like your cookies)

    Melt butter in a saucepan. Turn off heat, add sugar. Add hazelnut, coconut, cocoa, jam, and egg, mix until smooth. Add enough flour to get the consistency you like (1 1/2 cups is generally fairly gooey cookies, 2 cups or more if you like them crispier). Place heaped teaspoonfuls on a tray, bake at 170 celcius (350 fahrenheit) for 12-15 minutes, or until they start to brown.
    Enjoy! And try not to eat the whole lot in one sitting.

  6. If you need a good reason to buy vodka, and want to cook a delicious pasta sauce, here’s one for you:

    http://www.foodnetwork.com/recipes/ina-garten/nick-and-tonis-penne-alla-vecchia-bettola-recipe/index.html

    Holy cow was this ever delicious! I admit that I was a bit skeptical when I measured out one cup of vodka. I thought….this better be good! It didn’t disappoint.

    I used two cans of crushed tomatoes and add 1 tsp. of sugar. I didn’t need to blend the sauce at the end. This makes enough sauce that you can freeze about half of it for another meal.

    This was a huge hit among all family members….young and “old”er.

  7. Kathi

    I saw that recipe today. Thank you for letting me know. I wondered about it. The idea of vodka after reading some of the SGM stories does have appeal!

  8. Arce’s Shrimp and Gemilli, takes about 20 minutes total
    (a man’s 15 minute dinner for 2 or more)

    Amounts are person. Need standard size skillet for 2-3 people, for more use an extra large skillet. Mine are cast iron and for 4 or more, I use a 9×15 electric skillet.

    Ingredients (per person):
    3-4 oz shrimp, after cleaned and tail crunchy is removed, cut into small bite size pieces
    1/3 cup whole grain Gemilli (before cooking)
    1/3 small onion, sliced thin, slices cut in ½ or ¼
    1/3-1/2 cup sliced fresh mushrooms
    1 TBSP +/- coconut oil
    1 tsp +/- sesame oil
    1 TBSP +/- soy sauce

    Optional: Garlic through a press, nuts, water chestnuts, snow peas, green peas, diced broccoli, etc. Easily will accommodate your tastes.

    Put water on to boil for Gemilli.
    Start onion in coconut oil on medium heat. Do not brown, just sauté gently, reduce to low heat as needed.
    When water is boiling, add Gemilli to water, stir occasionally.
    As soon as Gemilli is in water, add mushrooms and ½ of the sesame oil, medium heat. Cook 2 minutes.
    Add shrimp, remaining sesame oil, optional ingredients. Cook 2 minutes at medium to high heat.
    Add soy sauce, high heat, cook 4 minutes, stirring frequently. Turn to simmer.
    Drain and serve Gemilli to bowls or plates. Spooon shrimp and sauce over Gemilli and serve.

    Gemilli takes 8-9 minutes once in boiling water, and shrimp needs only 6-8 minutes cooking time.

  9. We usually have a salad and 7 grain bread from the bakery (great crust), water and wine — these days we are drinking Argentinian malbec.

  10. “The idea of vodka after reading some of the SGM stories does have appeal!” Haha! This is soooo worth the time it takes to cook. The tomatoes roast wonderfully in the oven.

  11. Oh, re Shrimp and Gemilli: if you put in veggies (broccoli, e.g.) you likely will want to partially cook the veggies. I usually microwave them a couple of minutes with a table spoon of water in a covered dish.

  12. Seeing as South Africa, District 9 and slavery have been under discussion recently, here is a taste of the Cape for you to enjoy: Bobotie.
    http://www.food.com/recipe/bobotie-from-the-cape-204300
    A delicious, spicy mince meat with custard topping traditionally served with yellow rice, chutney and sambals e.g. chopped banana, diced tomato and onion, cucumber. For the spices, I use 1t ground coriander, 1/2t ginger, 1/2t dried mixed herbs, 1t turmeric, 1/2t cinnamon, 1t sugar and a pinch of cayenne pepper. I also use sour cream or buttermilk instead of milk to mix with the egg for the topping. I tend to leave out the raisins and put them in the rice instead to accommodate fussy eaters.

  13. now that I’ve mentioned this recipe on another post, I think its only fair that I share it here. 😀

    *Dried Fruit/Nut/Choc Chip cookies*

    *Dee or other readers, please feel free to come up with a more creative name for these cookies.

    1. Preheat oven to 350 degrees. Cream 1/2 cup butter (softened) with 3/4 cup brown sugar and 1/2 cup white granulated sugar. Mix in 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons vanilla and 2 eggs. Optional: 1 teaspoon cinnamon or pumpkin pie spice (my secret ingredient).
    2. Mix in 2 and 2/3 cup sifted all purpose flour. Carefully mix in the following: 1 cup coarsely chopped nuts (pecans are preferred here in The South), 1 cup dried cranberries or blueberries and 1 cup semi-sweet chocolate or white chocolate chips.
    3. Roll into small balls (baker’s choice as to size) and place on lightly greased pan. Slightly flatten the balls with the palm of your hand.
    4. Bake 8-10 minutes- cookies should be lightly golden brown. Let the cookies rest on the pan for 2 minutes before removing to a cooling rack for about 10 minutes.

    This recipe usually makes 4-5 dozen cookies.

  14. Mandy

    Wow! This is a variation of a favorite recipe of mine that I got out of Southern Living. Instaed of putting the while cocolate chips into the cookie, you melt and dip the cookie in it. However, I think I might like this version better and I shall make it this week. 

    You are now appointed Chief Chef of the cult of the Holy Chocolate.

  15. Dee, in the fall and winter, I make the cookies with dried cranberries or dried cherries, pumpkin pie spice, walnuts and mini chocolate chips. In spring and summer, its the blueberry/pecan/white chocolate chip combo. I also stock up on candy the day after major holidays – I’m usually at the store by 7 am to get the good stuff. I then add candy to brownies, cupcakes, cookies, rice krispy treats, etc… While I’m thinking about chocolate, below is the most popular thing I make. I usually make about 6-10 batches of these every holiday season.

    Oreo Truffles
    1. Crush 2 bags double stuff oreos. Small chunks are okay. Perfection is not okay. 2. Mix in two 8 oz bars of softened cream cheese. Fat free cream cheese is okay if you are obsessive. Nobody can tell the difference. Optional: add up to a teaspoon of flavor extract such as orange, coconut or rum.
    3. Refrigerate overnight.
    4. Roll into bite size balls. Perfection is not the goal. Place on a foil or wax paper lined pan. Keep remaining dough in the fridge while not in use. Your hands and clothes will be a mess.
    5. Melt a package of chocolate flavored candy coating (also known as almond bark for some strange reason). Dip the balls in the melted chocolate coating and place back on lined pan until set. Oreo truffles should be stored in the refrigerator.

    Makes 5-6 dozen truffles, depending on what you think is “bite size”.

  16. Dee- for this cult of yours, may I nominate myself as Chief Baker, Goddess of all Chocolate Production?

  17. Mandy

    I love it. We become a cult to be reckoned with when we can appoint goddesses and gods. Yes!

  18. Hypoallergenic Chewy Granola Bars (adapted from a recipe in Healthy Cooking Magazine)

    In a large bowl, mix together:

    3. c. quick-cooking gluten free oats
    1 1/2 c. gluten free crisp rice cereal
    1/2 c. ground flaxseed meal
    1 c. dried blueberries (if allergic to blueberries, substitute another dried fruit)
    1 t. ground cinnamon
    1/2 t. ground nutmeg

    In a saucepan, combine the following and cook over medium heat until the sugar crystals have all dissolved:

    1/2 c. brown rice or golden (cane) syrup
    1/4 c. honey
    1/4 c. canola or other mild tasting oil
    1/2 c. packed brown sugar

    Note that the mixture will likely boil before all the sugar crystals dissolve. Use a metal spoon for best visibility. Do not cut corners here–if the sugar doesn’t dissolve completely, the bars will not set right!

    Remove the syrup from the heat and stir in 1 t. vanilla extract (if you have a corn allergy, check the label for corn syrup) and 1/4 t. salt.

    Stir the syrup into the dry ingredients to combine, and then pack the mixture into a 9″ x 9″ pan. Cool completely before cutting into squares.

  19. Amy, I can’t wait to try these. It is just about impossible to find gf granola bars that are also nut-free. I had never thought about making my own but now I can’t wait. I’m going to attempt to convert my dried berry cookie recipe to gluten-free this weekend, assuming my body cooperates.

  20. I hope you enjoy them! I prefer them with the rice syrup, as I think they are a bit less sweet that way, but cane syrup worked well, too. Or you can use corn syrup if you don’t have a problem with it. The original recipe called for corn syrup and dried cranberries.

    BTW, the “Enjoy Life” family of products makes snack bars that are free of all 8 major allergens, corn, potato, AND gluten. Pricey, but not bad.

  21. Following a request from Estelle, here’s my cheese and lemon sauce recipe (goes well with oily fish like salmon, and sea bass to a lesser extent).

    Finely grate the zest of two lemons, then squeeze the juice.

    Then, take about a heaped serving spoon of cornflour (or cornstarch – it’s a very fine off-white powder made of complex carbohydrate, in short. Oh, and a serving spoon is slightly too big to fit comfortably in the average mouth). Mix in with 3/4 pint of milk and bring to the boil (microwave is easiest) so that it thickens.

    Grate enough mature cheddar cheese until your pile of cheese is the same volume as the milk – when you’re sure you’ve got too much cheese, you’ve got about the right amount of cheese. Then add the cheese to the sauce over a low heat until it all melts in; then add the lemon zest + juice; then add a biggish pinch of salt to taste.

    And that, as they say in Glasgow, is you.

    You can either pour it over salmon fillets, or else you can keep it over a low heat and add the uncooked salmon – it flakes nicely into the sauce and the result goes well with spaghetti.

  22. Chicken/mushroom soup:

    Brown boneless/skinless chicken pieces in light butter in skillet, 1/4 lb per person, some breast, some thigh. When brown, cut up chicken into 1/2″ pieces and put into pot. Add chicken broth or water and chicken bullion. Turn on low heat

    Scrape skillet, add a little oil (maybe some sesame oil), put in med. onion diced, simmer on low heat. Add a lot of mushrooms (is use an 8 oz package of washed and sliced mushrooms). Add pressed garlic, one clove per helping or a little less. Stir and cook until hot through and mushrooms begin to give up liquid. Optional: finely diced veggies to skillet (celery, carrot, etc.).

    Empty skillet into pot. Add enough water/broth/bullion to provide 10-12 oz per serving. Simmer for ten minutes. I usually make four servings worth, and we eat it on successive nights with a side salad or veggies.

  23. I have a new one for y’all, one I figured out on the fly when tasked with making a very quick but tasty homemade dessert for my boyfriend’s coworkers. Start by making homemade rice krispy treats – has to be homemade. The first time I topped the treats with a quick nutella buttercream frosting (just type buttercream frosting into a search engine and add 1/2 cup nutella to it). The second time I added one cup mini chocolate chips to the rice krispies before adding the melted marshmallow mixture – results in a chocolate rice krispy mix which I then topped with a plain buttercream frosting (well, 1/4-1/2 tsp peppermint extract added) and frosted the treats. I then topped that with crushed candycanes. My boyfriend’s coworkers think I am an amazing cook and I all do is smile because the amount of effort and time put forth is very small. Oh, and this is all gluten-free!

  24. Help! My husband got a great deal on potatoes from a farm in Idaho. One small problem – he brought home 100 lbs of them, 50 lbs of yukon golds and 50 lbs of russets. I need recipes to use up all of these potatoes beyond mashed or baked potatoes. There’s only two of us and I usually eat a smaller portion of food. Any tips or recipes would be greatly appreciated.

  25. @ Mandy:

    Big proviso here is that I’m not familiar with either of the models of potato whereof you spake – we dinnae get they awa here. But if they have a good rough texture and/or earthy/nutty flavour, then one or other form of shallow-frying will work well.

    The trick is that you don’t actually have to fry potatoes to fry them. Roasting them in a hot oven, or sautéing them, works just as well and is 17% less unhealthy. A good way of roasting them is to cut them into wedges, boil ’em for a few minutes until they’re not quite cooked (exactly how many minutes varies greatly from one variety to another, but it sounds like you’ve plenty of opportunities to practice). Meanwhile, put a roasting tin with enough oil to cover the bottom into a pre-heated – and very hot – oven. Once the wedges are almost cooked, drain them and transfer to the hot pan. Brush them with the hot oil, as well as salt, garlic powder, and other powdered spices to taste (stock cubes also work very well). Give ’em about 15 minutes. This will also work in a medium-hot oven, albeit not quite as well, if you need to do them along with something else that needs a more moderate temperature.

  26. @Mandy:
    1. Twice-baked potatoes: bake potatoes (Russets), slice open, take out filling with a small kitchen spoon, leaving enough in each 1/2 shell and the skin on.
    Put potato filling in a mixing bowl. Add hot milk, caramelized onions, parsley, cheese, sausages, meat. You can really do anything with the filling. Whatever strikes your fancy. You can freeze twice-baked potatoes and save them for another meal.

    2. I like scalloped potatoes made with Yukon Gold potatoes. My sister and her husband (who is French and a great cook) add fresh sage leaves chopped up in the layers of sliced potatoes. The combination of flavors is wonderful when it’s done..sliced potatoes, milk, butter, flour for thickening, etc. Sometimes cheese. Just fantastic.

    3. Crockpot or Dutch oven stews. Several pounds of beef stew meat; 6 potatoes cut up in large chunks; carrots (a bag full); onions (fresh) or a bag of pearl onions (frozen); a package of beans or peas; a can of tomato soup or tomato sauce (or 2 cans). Put in a Dutch Oven and bake at 300 degrees for 3-hours. Or Bake at 350 degrees for around 2 hours. (You can place portions in containers and freeze for another time.)

    Crockpot can take 5-hours to cook this.

    4. Pototo cheese soup.

    5. Frittatas. Baked in an oven-proof fry pan (no melting parts). Chunks of cut up potatoes, any kind of vegetables and spices, 8 eggs mixed and poured over all. Bake at 350 degrees for 20 minutes in the oven. (Helps to cook potatoes first before adding.)

    6. Cinnamon rolls. Made with mashed potatoes. You can find recipes online.

    7. Red Flannel Hash. 1 chopped onion, can of beets chopped finely, some meat (corned beef) – 2 cups, several cups of chopped potatoes. Chop all and cook in a fry pan until firm. (Don’t add a lot of salt if using corned beef, which has salt.) This is a breakfast dish. Serve with eggs.

  27. Nick from the UK’s Yorkshire Pudding recipe (it is the same as God’s, according to Nick):

    I will bestow on you the Manifestation of Yorkshire Pudding:
    200g of plain flour, sieved into a mixing bowl with
    2 large eggs
    + a little salt
    Then gradually whisk in 250 ml of milk until the batter is smooth.
    Pour into a pre-heated baking tray, or trays, with a bit of butter or oil in the bottom; roast in a hot oven for 15 minutes or so. See, I have given you this (and other things) for food; be fruitful, rule over this recipe and subdue it. And be assured, I am with you always, even if you burn the edges.

    Conversion Instructions:
    1 cup flour = 200g
    1 1/8 cup milk = 250 ml
    preheat oven to 425 degrees

    Link to website with more instructions on Yorkshire Pudding recipes: http://www.food.com/search/yorkshire+pudding

  28. Velour wrote:

    Nick from the UK’s Yorkshire Pudding recipe (it is the same as God’s, according to Nick):

    I will bestow on you the Manifestation of Yorkshire Pudding:
    200g of plain flour, sieved into a mixing bowl with
    2 large eggs
    + a little salt
    Then gradually whisk in 250 ml of milk until the batter is smooth.
    Pour into a pre-heated baking tray, or trays, with a bit of butter or oil in the bottom; roast in a hot oven for 15 minutes or so. See, I have given you this (and other things) for food; be fruitful, rule over this recipe and subdue it. And be assured, I am with you always, even if you burn the edges.

    Conversion Instructions:
    1 cup flour = 200g
    1 1/8 cup milk = 250 ml
    preheat oven to 425 degrees

    Link to website with more instructions on Yorkshire Pudding recipes: http://www.food.com/search/yorkshire+pudding

    Beakerj, a poster from the UK, recommends that these foods be served with the roast, gravy, and Yorkshire pudding:

    With the foods you mentioned you have carrots, broccoli & peas, plus roast potatoes & maybe some roast parsnips if you have them.

  29. Apple muffins are mine and my husband’s favorite muffins ~~~ a little bit of work, but well woth it IMHO!
    This is a basic muffin recipe and variations from Betty Crocker’s Cookbook copywrited in 1969, 12th printing 1972. I don’t think these recipes are in more recent versions.

    Popular Muffins
    1egg
    1 cup milk
    1/2 cup salad oil
    2 cups all-purpose flour***
    1/4 cup sugar
    3 teaspoons baking powder
    1 teaspoon salt

    Sweet Muffins
    1 egg
    1/2 cup milk
    1/4 cup salad oil
    1 1/2 cups all-purpose flour***
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt

    Heat oven to 400 F. Grease 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.

    ***If using self-rising flour, omit baking powder and salt.

    Variations
    ~Apple Muffins: Stir in 1 cup grated Apple with the oil and add 1 teaspoon cinnamon with the flour. Before baking, sprinkle muffins with Nut-Crunch Topping: mix 1/3 cup packed brown sugar, 1/3 cup broken nuts, and 1/2 teaspoon cinnamon. Bake 25-30 minutes.
    (I don’t grate the apples. I want to actually taste Apple bits, so I dice them!)
    ~Surprise Muffins: fill muffin cups 1/2 full. Dollop 1 teaspoon jelly or jam into center of each and add batter to fill cups 2/3 full. (Peach jam is to die for in these!)
    ~ Blueberry Muffins: fold 1 cup fresh blueberries or 3/4 cup well drained frozen blueberries (thawed) into muffin batter. (Blackberries are good, too!)
    ~ Cranberry-Orange Muffins: fold 1 tablespoon grated orange peel and 1 cup cranberries, cut in half, into batter. (I haven’t tried this, but it sounds good!)

    Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan.

  30. Recipe correction: add 1/2 teaspoon cinnamon with the flour for Apple muffins — not 1 teaspoon. Sorry, I shoulda proof read before I posted. Tip ~ mix the cinnamon with the flour in a seperate bowl before adding to liquid mixture. It will keep the cinnamon from clumping.

  31. Gajar Ka Halwa: Soul satisfying & wholesome dessert

    Gajar ka Halwa (Carrot Pudding) is truly a soul satisfying & wholesome dessert. Best way to satisfy your sweet tooth is with mouthwatering gajrela. Honestly, it tastes as good as it looks. It is not only the easiest but also an amazing way to celebrate and make life sweeter. An extraordinary dessert which takes me to trance every time I eat was traditionally made using carrots, ghee and milk but lately many more ingredients are being to give more flavor and taste. Especially in the winter wonderland it feels so blissful with just a handful of ingredients.

    Ingredients for Gajar Ka Halwa
    Shredded Carrots 1kg
    Ghee 3-4 tbsp
    Milk 1litre
    Raisins 8-10
    Almonds 8-10
    Sugar 350-400gms
    Cashews 2 tbsp. (roughly chopped)
    Cardamom seeds 1 tsp

    Directions for Gajar Ka Halwa
    1).Heat Ghee in a kadai (Skillet).
    2).Add shredded grated carrots and cook for about 7-8 minutes.
    3).Add milk and let it boil at a medium flame till the carrots turn very tender and milk thickens (30-35 minutes).
    4).Addition of milk in Gajar Ka Halwa
    5).After this, stir in sugar and cook until the sugar is dissolved (approx 20-25 minutes).
    6).After the mixture is dry add more of ghee and cook it for 2-3 minutes.

    Serve hot delicious Carrot pudding with vanilla ice-cream.

  32. @ Velour:

    I came very late to the discussion of Southern foods that was held over the weekend, so I thought it would be better to comment here than in the original thread.

    This is what I do with blackeyed peas:

    In a large pot or Dutch oven, sautee some onion and garlic in a little oil. I also throw in some chopped jalapeño pepper at this stage. Or red pepper flakes. Or both 🙂
    Get out the hambone you’ve saved from Christmas or Easter, the one with lots of meat still on the bone, and toss it in the pot. Barely cover with chicken stock. Bring to a boil then turn down to low simmer, partially cover with a lid, and let it work magic for a couple of hours or until most of the meat has come away from the bone. Oh, and throw in a couple of bay leaves when you add the stock.
    Add the blackeyed peas. I use frozen – I recognize this is blasphemy – but down here in North Carolina the stores run out of them between Christmas and New Years if you haven’t been snappy about it, and there have been times I’ve had to resort to canned. Ugh! So I keep a bag of frozen peas and don’t run the risk.
    Anyway, you add the peas. Let it return to a simmer and cook for another 30-40 minutes or so. That should just about do it.
    Check for seasoning, but you may not need salt if your ham was salty. I like to add a lot of fresh ground black pepper and a bit of scotch bonnet hot sauce at this point.
    Serve in a bowl with iron skillet corn bread (no sugar!) and some garlicky greens on the side.

  33. Gram3’s Key Lime Pie recipe posted on June 14, 2016:

    Velour wrote:
    “Keyed Out Lime Pie”
    Hah. The recipe is in my recipe box. Somewhere. Genuine Key Lime Pie has very few ingredients: Condensed milk, egg yolks, key lime juice. Baked in a graham cracker crust and topped with piped whipped cream around the edges. The whipped cream topping is not authentic since the whole purpose of key lime pie was to use ingredients which were readily available in Key West in the days without refrigeration. But that’s what I prefer over meringue which should be reserved for Swiss buttercream, IMO. 🙂
    Mix together 1 can condensed milk with 4-5 beaten egg yolks until creamy. Mix in 1/2 cup key lime juice quickly and pour into prepared but unbaked graham cracker crust. Bake at 375 for 15 minutes. Cool and top with fresh sweetened whipped cream piped in rosettes around the edge of the crust. Garnish with key lime slices. Options: meringue topping made with egg whites left over from filling plus, key lime zest added to custard. Key lime juice amount may be adjusted to taste.

  34. Anyone here ever make coeur a al creme? It is fabulous in summer with fresh raspberries or strawberries. A hassle to make, though.

  35. Key Lime Pie Recipe – Via Fox and Friends TV show

    I have not tried this recipe, so I have no idea if it’s any good.

    I saw a guy make this pie on “Fox and Friends” this morning. He got this recipe from a restaurant in Florida.

    The recipe calls for some kind of lemon juice, not limes.

    The recipe is supposed to be on the Fox and Friends site, and I’m looking for it.

    The host said the specific recipe would be posted to their site, but I don’t see it so far. Maybe they will upload it later?

    Here is the receipe page of their site:
    http://www.foxnews.com/recipe/

    I’m going on memory here. Here is what I remember:

    Key Lime Pie (using Lemon Juice)

    The recipe the guy on the show made called for four eggs yolks, two cans of sweetened condensed milk.

    He stirred that together in a bowl and poured it into a pre-made Graham Cracker pie crust.

    He added 4 (or 8? I think it was 8) oz reconstituted lemon juice (I’ve never heard of recon. lemon juice before, and I’ve no idea why his recipe doesn’t ask for anything lime in it, since they called it Key Lime).

    He said to put that in an oven for 25 minutes (I don’t recall him saying at what temp).

  36. Daisy wrote:

    The recipe calls for some kind of lemon juice, not limes.

    That’s not key lime, that’s lemon icebox maybe? Or some other name. But they are almost the same recipe. I made it for my mom (not that recipe though) with Meyers lemons and it was pretty good although it could have been more tart if I’d used regular lemons…

    The reconstituted lemon juice just sounds like a ‘too lazy to juice my own lemons’ choice. I wouldn’t do that, because I usually throw in lots of zest so it will be more zingy!

  37. Coconut biscuits are my favorite one. It is very simple recipe. All the given ingredients will be very helpful me to make this. It is high in fiber, unrefined brown sugar with a deep caramel flavor. It is very delightful when used in brownies. Coconut palm sugar is commonly used to sweeten Asian dishes, beverages and sauces.

  38. Gov. Pappy, who sometimes posts here and on Twitter, gave me his family’s Sour Cream Pound Cake recipe. I made it for a neighbor’s family and it was a big hit. Thanks Gov. Pappy and his First Lady.

    Sour Cream Pound Cake

    Ingredients:
    1 cup butter
    6 eggs
    3 cups sugar
    1/4 tsp salt
    1/2 tsp lemon extract
    1 1/2 tsp vanilla
    1 cup sour cream (or Greek yogurt)
    3 cups flour
    1/4 tsp baking soda

    Directions:
    Preheat oven to 300
    Cream butter and sugar until light and fluffy. Add eggs 2 at a time, beating well after each addition. Add flavorings and sour cream/yogurt and beat well. Mix baking soda and salt with flour and add to mixture. Beat until creamy and smooth. Pour into greased bundt pan and bake for 1 1/2 hours or until a toothpick inserted in the middle comes out clean. Let cool in pan for 10-15 minutes, then remove and sprinkle with powdered sugar if desired.

  39. Back in the early ’90s, a friend gave me a bag of Amish starter and a recipe. Loved the bread, but I finally let the starter die. 4 cups of starter per cycle is just too much for someone in a rural area! Found this starter recipe on the internet 10 or 12 years ago. The cycle is shorter (I think the recipe I had before was a 14 day cycle?), but it has done well for me:

    Amish Friendship Bread Starter

    The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed gallon Ziploc bag, be sure to let the air out if the bag starts to get puffy.

    Also, when you make a starter from scratch, you can sometimes end up with a greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter. If this happens, reserve one cup for baking and divide the remaining batter into gallon Ziploc bags of 1 cup each to freeze or share with friends. If you don’t want to make so much starter, simply divide the recipe in half.

    Ingredients:
    1 package active dry yeast (2 ¼ teaspoons)
    2 tablespoons warm water (110° F/45° C)
    3 cups all-purpose flour, divided
    3 cups white sugar, divided
    3 cups milk, divided

    Directions:
    1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
    2. In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.
    3. Slowly stir in 1 cup milk and dissolved yeast mixture.

    Cover loosely and let stand at room temperature until bubbly. Consider this Day 1 of the 10-day cycle.

    Day 1: Do nothing.
    Day 2: Squeeze the bag several times
    Day 3: Squeeze the bag several times
    Day 4: Squeeze the bag several times
    Day 5: Squeeze the bag several times
    Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Squeeze the bag several times
    Day 7: Squeeze the bag several times.
    Day 8: Squeeze the bag several times
    Day 9: Squeeze the bag several times
    Day 10: Follow the directions below:

    1. Pour the entire bag into a nonmetal bowl.
    2. Add 1 cup flour, 1 cup sugar, 1 cup milk.
    3. Measure out equal portions of 1 cup each into 1-gallon Ziploc bags. Most people will end up with more than 4 portions depending on how active your starter has been, especially if you made your starter from scratch.
    4. Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

    Follow the 10-day instructions for caring for your starter. On Day 10 you’ll divvy up your starter by measuring out 1 cup for every gallon-sized Ziploc bag and reserving 1 cup for you to bake with. Give extra starter to friends. Save an extra bag for yourself and either toss it in the freezer until ready to use or start the process all over again, treating Day 10 as Day 1. The starter tastes better over time, so rather than making it fresh whenever you want some Amish Friendship, consider keeping a bag on hand.

  40. dee UNITED STATES on Sun Jan 08, 2017 at 10:16 AM said:
    Daisy wrote:
    Taco soup? I
    It is awesome and a staple in the South. I learned of it while I was in Texas. Here is one quick recipe.
    1 lb hamburger and 1 onion. Brown and drain.
    Add one can each of the following-Do not Drain them first.
    Black beans
    Pinto bean or chili beans depending how much heat you like.
    Creamed corn or regular corn (I like the creamed for consistency
    Rotel tomatoes: Mild regular or fire roasted
    Tomato sauce or Diced tomatoes
    Then
    1 pk of Ranch Dressing (dry)
    1 pk Taco seasons-mild or regular
    1 -2 tsp cilantro optional if you hate cilantro)
    Then cook on low all day or high for a few hours.
    Serve with a dollop or sour cream, shredded cheese (I like Colby Jack or Mexican without seasons) and a few cracked tortilla chips.

  41. I picked up a yummy recipe whilst making the holiday rounds.

    Low Carb Pizza Crust

    8 oz. shredded mozzarella
    2 oz. cream cheese

    microwave 1 minute until malleable
    stir into a ball
    keep zapping for 30 second intervals until glob is elastic but not sticky

    roll in to a ball

    Add
    1 egg
    1/3 c. coconut flour/meal
    1/3 c. almond flour/meal
    1/3 c. flax flour/meal

    knead thoroughly into a ball
    spread on greased cookie sheet
    score dough with fork

    Bake
    10 – 15 minutes at 350

    Add
    toppings and sauce

    Bake
    5 – 10 minutes more

    ENJOY!!

  42. I was brought to Christ by a 98 year old Catholic woman named Cath. Here is her Italian Brown Sugar Fudge/Penuche recipe.

    Catherine who died at 102 years old was known for her Italian brown sugar candy, Penuche. I had made it with her all of my life, since nursery school. During the first rains of the season I would call her to make candy. Here is her recipe.

    Penuche Italian Brown Sugar Candy by Cath

    1 small can – evaporated mil. Add water to 1 cup.

    2 cups light brown sugar

    1 1/2 cups dark brown sugar

    1 cup white sugar

    pinch of salt

    1 teaspoon lemon juice

    2 Tablespoons butter

    2 teaspoons vanilla

    nuts 1/2 cup to 1 cup of pecans chopped

    Directions: Place all ingredients (except for vanilla) in a saucepan on low fire on the stove top. Stir well until sugars dissolve and boil begins.

    When boiling begins cover the pan and cook rapidly for 2 minutes.

    Continue to boil until a little of the mixture dropped in a glass of cold water forms a “soft ball” and “clings”. (Or try creaming a little on a small plate for the same result.

    Remove from fire. Set aside until practically cold.

    Beat with a large spoon until thick and creamy.

    Add 2 teaspoons vanilla.

    Add nuts.

    Pour into buttered pan. 8 x 8, or on to a plate, or on to aluminum foil

  43. Lenten Soup: the classic A.J. Muste Memorial Supper (inexpensive … all it really costs you is your pride and a little time and effort)

    To experience almost painful solidarity with the poor during Lent, try this famous soup recipe:
    “A.J. Muste Memorial Supper: Fish Heads and Rice”

    Here is the actual recipe as it was originally prepared by those with few resources. Enjoy. (or try it at least)

    “To make this meal, you will need an iron pot to cook a broth (fish stock) made of fish-heads,
    so you must first go to the fishmonger and beg for fish-heads.
    He will feel compassion for you and will throw in a few pieces of fish with the heads.
    Place the fish heads in a netting for boiling the fish stock. If you have no netting, you can put them into a sock and tie it before boiling. This works well, but remember to wash that sock out thoroughly before wearing it again, or cats will follow you around.

    After the stock is prepared, DISCARD THE FISH HEADS (this is important);
    and then add the following ingredients to the boiling stock:
    1. a handful of rice (costs very little)
    2. fresh, hand-picked young dandelion greens (always available, because bums migrate to the warmer climates, even in winter)
    3. the pieces of fish that were given gratis by the compassionate fish-monger

    Boil this up patiently in the iron pot and do not set yourself on fire.
    When ready, give thanks to God for all good things and for this meal, and share your food with all around you who are hungry. For some reason, there is always enough soup to go around.
    Do not waste any of the food. This is important.
    Clean up properly before departing.

    BE THANKFUL … SHARE … BE THANKFUL … SHARE

  44. For them what doesn’t like fish, here is another Lenten Soup …. courtesy of my dear mother-in-law, of blessed memory

    Dolly’s Potato Soup
    (you need a large pot, onions, a carrot, six large potatoes)

    peel and slice the potatoes super thin, and do the same with the onions

    add to large pot of water and bring to a boil, then reduce the heat to simmer

    add salt and pepper

    grate a carrot into the soup for color

    when done, the potatoes should be very tender, falling apart, and the consistency of the soup should be thick ….serve hot and enjoy

    I really like this Pennsylvania German Comfort Food and when my husband is under the weather, I still make it for him …. he loves it 🙂

    thanks to MOM Dolly who loved her family and always had something good on the stove in a soup pot, may she rest in peace ….love, love, love

  45. MAX’S DROP BISCUITS (recipe)

    2 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    1/4 cup Crisco all-vegetable shortening
    2/3 to 3/4 cups milk

    Heat oven to 500 F.

    Combine flour, baking powder and salt in medium bowl. Cut in shortening with 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves side of bowl.

    Drop spoonfuls the size of golf ball onto baking sheet.

    Bake 8-12 minutes or until golden brown.

    Makes 12-15 biscuits.

    Note: Also makes great Garlic Cheese Biscuits. Stir in 1 cup shredded cheddar cheese before adding milk. Bake as above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.

  46. easy peasy, 3 ingredients, but no recipe. I just learned by watching my grandma. So, here’s my best guess. You can tweak to suit yourself. Use White Lily flour if it is available in your area. It is far and away the best. The few times that I have had to settle for another brand, Hubby knew with the first bite! Martha White is second best, but it isn’t close to White Lily. I don’t know what you know about quick breads, so please forgive me if I’m too detailed in the instructions. I use a heavy aluminum baking sheet. I do not grease the sheet.

    Close Facsimile to Mamaw Jennie Lee’s Biscuits

    1 cup of milk

    Self-rising Flour (I don’t know exactly how much, I don’t measure)

    About 2 tablespoons of lard, maybe 2 1/2 (don’t know for sure, I just eyeball it, using a wooden spoon to scoop out the lard) adjust to suit yourself

    Preheat oven to 500*F. Sprinkle flour over a sheet of wax paper. Put about a cup of flour in a bowl. Cut the lard into the flour with a pastry cutter, a fork, even your fingers … until lard is well dispersed, making pea-sized lumps (no need to be too picky). Stir the milk into the bowl with the flour and lard. Add flour until you have a soft dough that is still a bit tacky. Scrape the dough out onto the floured wax paper. Sprinkle a little flour on the dough – just enough so you can handle it. Work the dough just enough to get it into a fairly smooth ball. (handling this kind of dough too much will make your biscuits tough – opposite of yeast bread!).

    Pat the dough out into a sheet, about ¼ inch if you want your biscuits thin, ½ inch otherwise – I do about ½ inch. ( I cut my biscuits with a 2 ¾ in biscuit cutter – get about 10 biscuits. But use whatever you have. If you don’t have a cutter, a soup can works well. I don’t worry about getting perfectly round biscuits, either. I have heard of people cutting the dough into squares with a knife. I’ve never tried it myself, but it sounds like a good way to save dough and get more biscuit!!!)

    Do one cut cycle. Then gather your dough scraps, work them together, pat out the dough again, and do one more cut cycle. Throw the remaining dough scraps away – biscuits from a 3rd cycle will be too tough.

    Bake biscuits at 500F for about 10 minutes, or until golden brown.

  47. These biscuit recipes y’all have posted sound so good. I’m not much of a biscuit maker but I do make them occasionally (like, hardly ever).

    My maternal grandmother, who was born Down East (that’s the NC coastal area for those not in the know) lived with us much of the time and was a terrific biscuit maker. She used nothing but good-quality self-rising flour and fresh buttermilk. She didn’t measure anything either and I cook that way too.

    All she did was put maybe 3-4 (?) cups of flour into a bowl, make a well, and pour in buttermilk, blending it little by little until it felt right. When blended, she’d flour her hands, pinch off sections somewhat bigger than a golf ball, and flatten a bit. Then she’d bake them at about 425 till golden on top. She’d make about a dozen or so at the time. They were always perfect, and I have been unable to copy them to save my life.

    My paternal grandmother, who lived in Nash County (east of Raleigh) when I was little, made great fried cornbread using just white cornmeal, salt, and water. That was it. She dropped spoonfuls of this plain mixture (she usually didn’t make a big pone-thing) into hot lard mixed with bacon grease – I think – I’m not sure. Even my other grandma raved over them and said she couldn’t make them that good with only those three things, and she herself made great cornbread.

    They both had the Magic Touch, I believe.

    Now I’m hungry.

  48. Here’s one of my favorite episodes of A Chef’s Life, Vivian Howard’s PBS series. She’s an up-and-coming chef from Deep Run (Kinston), NC and has a cookbook out. Vivian’s friend Lillie Hardy tries to teach her to make biscuits. The fun starts at about the 9:38 mark.

    http://www.pbs.org/video/2365129788/

  49. Thanks friends for your biscuit recipes!

    Since I am a novice, I will start off with Max’s recipe and precise instructions.

    I will then, as I gain biscuit aptitude, try Nancy2’s recipe.

    I have duly noted to be careful not to handle the biscuit dough too much. And all
    the importance of baking in a very hot oven. 500 degrees. Wow.

    Signed,

    Your Hockey Puck Maker in California

    Velour

  50. @ Talmidah:
    @ Velour:
    If y’all are interested, I make a quick bread called Butter Dips – sort of like little bread sticks- really good with spaghetti and stews. From Betty Crocker’s 1968 cookbook. A lttlle messy, but simple.

  51. Nancy2 wrote:

    @ Talmidah:
    @ Velour:
    If y’all are interested, I make a quick bread called Butter Dips – sort of like little bread sticks- really good with spaghetti and stews. From Betty Crocker’s 1968 cookbook. A lttlle messy, but simple.

    I looked up Butter Dips – sounds good! – even found a recipe that includes cheese. Might try it soon.

    Also, y’all, I used to buy ready-made biscuits from the Harris Teeter bakery department and they were surprisingly good. The ones from Food Lion weren’t nearly as tasty.

  52. Easy Rolls (makes 12 rolls, but easy to cut recipe in half)

    2 cups self-rising flour (2 1/4 cups White Lily)
    1 cup milk
    2 Tbsp. sugar
    2 Tbsp. salad dressing or mayonnaise

    Preheat oven to 450*F. Grease a 12-cup muffin tin. In a bowl, stir sugar, salad dressing, and milk together. Add flour, mixing just until flour is moistened – batter should be lumpy. Pour batter into greased muffin pan and bake at 450 for 10 – 15 minutes, or until golden brown.

    Good split in half, with butter!

    A Nancy2 bread tip – Hot bread/biscuits/rolls will sweat when you serve it on a plate, bowl, etc. To prevent sweating, line your serving plate/bowl with a tea towel or paper towels. If you are going to store leftover bread in plastic bags, wait until the bread is completely cold before bagging it up. (Sweaty bread makes for soggy crust, and the bread won’t keep as long.)

  53. Nancy2 wrote:

    @ Talmidah:
    @ Velour:
    If y’all are interested, I make a quick bread called Butter Dips – sort of like little bread sticks- really good with spaghetti and stews. From Betty Crocker’s 1968 cookbook. A lttlle messy, but simple.

    Sounds delicious.

  54. Talmidah wrote:

    Here are Lester and Earl and the gang and…Butter Dips!..with the Martha White theme following.

    Used at hear that on the Grand Ole Opry, every Sat. night!

  55. Nancy2 wrote:

    Talmidah wrote:

    Here are Lester and Earl and the gang and…Butter Dips!..with the Martha White theme following.

    Used at hear that on the Grand Ole Opry, every Sat. night!

    Me too! I used to listen to it with my grandfather in the late ’50s-early ’60s – brings back so many memories.

  56. Okay, here is my version of the recipe for Butter Dips – a little different from Betty Crocker’s…. Mmmmm, more butter! I also like my butter dips cut skinnier – better for dipping in stews and sauces!

    Butter Dips

    5 Tbsp. butter or margarine
    1 1/2 to 2 cups self-rising flour
    2 tsp. sugar
    3/4 cups milk

    Heat oven to 450 F. In a 7″X11″ rectangular pan, melt the butter in the oven while the oven is heating. (Keep an eye on the butter. Get the pan out of the oven as soon as the butter is throughly melted.). In the meantime, mix the other ingredients, adding enough flour to make a soft dough. Turn dough out onto a well floured surface. Coat the dough with flour, and knead it as little and lightly as possible to make it workable. Pat dough out into the shape of the pan. Do not make the dough sheet as big as the pan – leave maybe 1/2″ space on all sides. Cut the dough in half lengthwise. Then, cut each half into 12 strips. (I cut each half into 4 wide strips, then cut each of those strips into three strips.). Dip each strip in the melted butter, coating all sides, then position in pan. (I put 2 potholders under one end of the pan, and one potholder under the other end – butter goes to one end and makes it easier to dip the dough strips.). You will have 2 rows of dough strips in the pan. Bake at 450 for 15-20 minutes or until golden brown.

    A metal pan is best. If you don’t have a 7″X11″ pan, don’t worry about it….. Use an 8″x8″ or a 9″x9″ …… cut strips to suit yourself. I’ve even done double batches in a 9″x13″ and 10″x15″ pans!
    The old recipe says cut the strips with a large knife, but a pizza cutter works really well for me.
    Goes well with spaghetti, beef stew, Brunswick stew, chowders…… Wanna change it up a little? Add 1/8 tsp of garlic powder, or 1/4 tsp Italian seasoning or dried oregano to the dough when you are mixing it up!

  57. Nancy2 wrote:

    Wanna change it up a little?

    How about adding brown sugar and cinnamon to the butter for a progression from salé to sucré?

  58. JYJames wrote:

    How about adding brown sugar and cinnamon to the butter for a progression from salé to sucré?

    Ooohhhhh, kinda like monkey bread?

  59. Came across this channel on YouTube the other day, “Great Depression Cooking”:
    https://www.youtube.com/channel/UCRKls2LLMqU-uK2csT6FOKw
    It’s a cooking show by a 90-something woman who grew up during the Depression, demonstrating the low-cost recipes that kept her and her family alive during those years. (Her “poor man’s meal” is almost identical to the “sausage hash” recipe I came up with independently.)

    My interest in cooking is more “Bachelor Survival”; stuff that’s simple, fairly quick, can be refrigerated or frozen and pieced off later, and doesn’t dirty a whole kitchen’s worth of pots & pans to make. The kind of stuff you can afford if you’ve been Disconnected from Flag (like Shauna & Billy) and have to live hand-to-mouth. I’ll be putting some of my own up here as I have the time and mentality.

  60. BACHELOR SURVIVAL COOKING

    When you’re alone and/or money is tight, you’ll probably repeat a lot of recipes over and over. (Ramen, Ramen, Ramen, Ramen, Ramen…) Variety in seasoning can make a difference, as can putting different “stretches” into the mix.

    My own pantry has the following seasonings:
    * Montreal Steak Seasoning — a good salt/pepper/garlic/herb blend that goes well with any meat — burgers, ground beef, hash, you name it.
    * Mrs Dash — salt-free alternative to the above if you’re on a low-sodium diet.
    * Italian Seasoning mix — I grew up on Italian cooking, and this is yet another seasoning variation.
    * Jar of minced garlic — again, Italian cooking staple.
    * Dried parsley flakes — good for adding a little green and texture to one-pot recipes.
    * Sriracha hot sauce — good for adding a little heat to a can of chili or a sandwich. The garlic in it gives it flavor other than just the capsaicin burn.
    * Onions — chopping an onion into chili or soup or hash browns or pasta sauce adds texture and crunch as well as flavor. (Speaking of hash browns, I prefer the “Southern Style” diced version instead of the usual shredded. So does Grace at Great Depression Cooking, except she came from an era where you peeled and diced your own.)

    Also “stretchers” such as pasta and rice. Here’s an example, Chili Mac:

    * Can of chili. (I use Dennison’s “No Meat” version; I get a good price thru Smart & Final.)
    * Cup or two of whatever pasta you have on hand. (Short types preferred — elbows, mostaciolli, spirals, penne; spaghetti just doesn’t work with this.)
    * Half an onion, chopped coarse.
    * Couple shots of Sciracha if you want more heat.

    Just boil up the pasta in one small pot while heating the chili in the other; when the pasta is done, fold it into the chili along with the onions, hit the mix with a squirt or two of Sciracha, and just mix it and heat it for a minute or two. Should serve two; size of the batch depends on how much pasta you put in it.

  61. BACHELOR SURVIVAL COOKING: SUCCOTASH

    “Succotash” means any combination of beans and corn; the commercial version using lima beans is crap. Here’s what I use instead:

    * Can whole-kernel corn; partially drain.
    * Can white or pinto beans (never limas); partially drain.
    * (Optional) 1/4 cup or so dried parsley flakes (for green).
    * (Optional) chopped half onion.
    * Montreal Steak Seasoning (or your favorite) to taste.

    Drain about half the liquid from the cans (don’t sweat it as to how much), mix everything together, then either microwave it in a casserole dish for 5 minutes or stove-top it in a pot (stirring often) for 5-10. Should make about two people’s worth as a meal in itself or 3-4 people’s worth as a side dish.

    To avoid night-after-night monotony, recipe can be varied by the type of beans (pinto and/or white kidney work best), addition or no of parsley and/or onion, or type of seasoning.

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