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Quick and easy
Since moving to the country now I have to cook. Not an expert. Tired of everything I know how to cook. Looking for quick and Easy things. Sometimes someone else's variation of a well known receipe is welcomed! We do chicken breasts, cube steak, pork chops and hamburger. Family is tired of everything. Suggestions PLEASE!!!
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Re: Quick and easy
Cornbread made with chopped sweet onions, minced jalapeño peppers (if you are not into bland,) whole kernel corn, and crushed crisp fried bacon (even Jennie O extra lean turkey bacon,) all in the batter and some brown sugar or molasses in the batter too.
Buy smoked ham hocks and crock pot a batch of pinto beans with the ham hocks in it. A drop or two of liquid smoke if the hocks are not strongly flavored. Alternately a little BBQ sauce can be added to the individual's taste in your bowl not the pot.
Baked yams go good with the above. Not the cooked and canned variety but whole ones from the market baked and served with a little brown sugar and butter. If you tend toward being a health freak there is brown sugar substitute and there are good heart smart butter substitutes with no trans fat and no sat fat. The yams are chock full of fiber and beta carotene and can substitute for desert. The beans have good fiber and protein. If you are totally obsessing over animal fat, cook the beans today and let them cool. The fat rises to the top and hardens where you can remove and dispose of it. Reheating the beans for consumption the next day will have them tasting better than eating them on day one anyway. If you have access to ground New Mexico chili peppers, sprinkle some in the beans to enhance color and taste. THEY ARE NOT HOT! You can get whole dried NM chilis at Wal*mart. They are not dry enough to powder so heat them on very low heat in the oven till they are dry and easily crumble. Pull out the stems first and ignore the seeds. After they crumble easily, put them in the blender or food processor and powder them. Put in sealed container. They are good on fried eggs, omelets, steamed veggies, and many other dishes including gravy on toast or biscuits. Great appetizing color and nice flavor. I like it sprinkled on popcorn.
When skimming the hardened fat from the beans with ham, do not remove the gelatin. The fat will be white (without NM chili peppers) and hard. The fat will be on top of the gelatin. The gelatin will seem more like Jello and is not to be discarded as it is very good for you and has taken in a lot of flavor.
If any of your bunch has real problems with beans due to gas there is an enzyme product in liquid form called "Beano" which can be taken with the first bite of beans and it will go a long way to preventing gas. It is safe in any reasonable dose. It is 100% natural, an enzyme that breaks down the complex molecules causing the problem and your digestion can easily handle the simpler molecules.
There are a lot of good cooks on here and hopefully Bird and some of the others will chime in with some of their mouthwatering recipes.
Cornbread (for the uninitiated) is simple to make and relatively fast from inspiration to consumption. If you start the yams (actually sweet potatos but darker than other varieties) first, they will be cooking while you are making the cornbread (on day two if you want to skim the fat off the beans.)
Beans and ham hocks in a crock pot take a while but with precious little intervention so they are really dead easy too.
The above describe a delicious meal with a relatively short prep time. A salad is fine with the above or just some sliced tomatoes with cottage cheese or raw veggies with a dip, up to you and your imagination, I just wanted to suggest the general direction.
Warning, this is real food, not at all like fast food, instant anything, or frozen heat and eat. It might become habit forming.
Pat
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Re: Quick and easy
Pat likes to cook! [img]/forums/images/icons/grin.gif[/img]
Take the easy way. Go on a sabbatical for two days! [img]/forums/images/icons/laugh.gif[/img] [img]/forums/images/icons/laugh.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
Gosh, Pat, I just got back from eating an old fashioned banana split at Braum's and you go and make me hungry again.
I smoked a large brisket for dinner Easter Sunday, so I've diced a number of left over slices, and tomorrow will be about as simple, quick, and easy cooking as there is. I'll just dump that meat, 3 or 4 cans of mixed vegetables (I used to use VegAll, but now use Walmart's Great Value Vegetable Medley), a couple of small cans of tomato sauce, maybe one can of V-8, and a little salt & pepper into the crock pot for a pot of vegetable/beef soup. Now those who want crackers with it, if there are any of those, are welcome to them, since I keep both saltines and club crackers on hand (I especially like them with salads), but with the soup, I'll have cornbread. Pat's recipes above all sound great to me, but with my soup, I'll just have plain cornbread and while it's pretty easy to make "from scratch", I'm lazy. I'm just gonna use Jiffy Corn Muffin Mix (just add milk and egg).
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Re: Quick and easy
Egon, Saying I like to cook is as revealing as saying the Pope is Catholic. ho hum...
GoneCountry, If by accident any of the suggestions we make here just happen to please your crew then the next time (assuming the particular recipe is amenable) you make something like that (I assume you will make little exploratory variations) make extra and freeze some for a heat and eat meal another day. Chili, soup, stew (except big chunks of potato) and lots of other things freeze well. Sometimes leftovers hit the spot but too much of a good thing day after day leads to your current problem. So, instead of trotting out the same thing on the second day, freeze it and pull it out days or weeks later when it is NEW again.
Like Mexican style food? Le gusta a usted comida Mexicana? Here is a simple approach that got me rave reviews...
Put a thin layer of Bisquick dough on the bottom of a pressure cooker or a stock pot or similar. Then spread a thin layer of "taco" meat followed by a thin layer of dough followed by a thin layer of refried beans (with some sauce stirred in maybe) and then repeat the process till you have all you want to make.
This can be slow cooked on the stove top. It can be baked in the oven if you have the right pan. It can be cooked in the crock pot.
Sometimes I have gone to a friend's or relative's house and my gift to them is I cook supper. I did the above dish for my wife's sister and BIL. He made fun of the concoction but later in the evening when I went into the kitchen to get a drink of water the truth was revealed. He was there with a fork scraping the last of the stuff out of the pan and eating it with gusto. He looks up sheepishly at me and says, I'm busted, huh?
More later. I don't want to hog the show. There are lots of good cooks on this site. I'll be back later after others get a chance to make suggestions.
Pat
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Re: Quick and easy
Okay, okay pat; you and Bird treat "Food" as Cuisine. Some of us refer to it as fuel! [img]/forums/images/icons/grin.gif[/img] [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
Yep, Egon, some of you eat to live, while others of us live to eat. [img]/forums/images/icons/wink.gif[/img]
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Re: Quick and easy
Egon, We have already had the essen oder fressen discussion!
Eat to live, live to eat... I'm somewhere in the middle. You have to eat to live. A lot of time is spent in activities related to eating. Working to get the $ to buy food, growing your food, preparing it, serving it, eating it, cleaning up from eating it and on and on.
Since so much of your life involves eating, why not make it a pleasant and rewarding activity? Water and Purina dog chow or monkey chow will probably serve to sustain your life but it will not be so pleasant as the variety of tastes and textures and combinations that are easily available for not much more effort than just "fuel."
I think you doth protest overmuch! If you had so little interest in food as you say you would not be an avid reader of and quick responder to posts here which go far beyond food as fuel. I think you are putting us on.
Pat
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Re: Quick and easy
I've been caught out again Pat! [img]/forums/images/icons/grin.gif[/img] How did you realize I can heat up a mean can of beans or have my own secret recipe for Craft Dinner? [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
Seasoning is often the key. That, plus cooking method and the judicial use of fresh herbs can make a big difference. Take an ordinary boneless, skinless chicken breast. Throw it in a skillet. Not much to it, is there? But pound it flat (in a plastic bag or between sheets of cling wrap), smear a little grainy mustard down the center, put a little cheese (goat cheese, or maybe a bit of Monterey jack) on top of that, and place a few leaves of fresh basil or tarragon on the cheese, and maybe a piece of roasted red pepper (either from a jar or freshly roasted) then roll it up. Tie it or use toothpicks to hold it together. Throw it on the grill. Baste it with a seasoned butter or perhaps a fruit-based sauce (I知 partial to a papaya-lime-serrano sauce). Serve it with some fresh green beans. Shoot, you may want to roast the green beans (toss them in a little olive oil, sprinkle with salt and pepper, place in the oven at 400 for about 15 minutes). Thatçâ€â€Ã‚´ good eating.
Or take that same boneless, skinless chicken breast. Dredge it in some seasoned flour (I take a few tablespoons of all purpose flour, add some chile powder and maybe a dried herb or some smoked paprika whatever strikes me) and saut it in olive oil or butter. Throw in some minced garlic and/or chopped green onions. When itçâ€â€Ã‚´ done, remove the chicken and make a little sauce in the pan: throw in a half cup of white wine, maybe a teaspoon or two of lemon juice, and a pat of butter. Cook it down a bit. Scrape up any of the browned bits stuck to the bottom of the skillet. There you are. Garnish it with some chopped basil or cilantro. Looks good, tastes even better.
Or back to the grill. Make a brown sugar and chile powder rub (I use a mixture of ancho chile powder, cayenne pepper, paprika and ground mustard but then I have easy access to these ingredients). Rub this on the flattened chicken breast. Grill it. It値l get a little black (the sugar), but thatçâ€â€Ã‚´ okay, because youæ±ÂÂ*e going to slice the chicken into strips, and use them as the basis for a chicken sandwich. My wife and I make chicken é€â€Âeubens with these, using rye bread, swiss cheese, Thousand Island dressing, and sourkraut.
Anyway, just some ideas?ut I could go on and on. [img]/forums/images/icons/tongue.gif[/img]
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Re: Quick and easy
Sometimes you get get something pretty good quite by accident. Many years ago, when I was single, one night I found that I had about a half pound of left over uncooked ground beef and some left over pinto beans in the refrigerator, so I mixed a little salt & pepper with the ground beef (hamburger meat), spread it in the bottom of a little loaf pan, dumped the left over pinto beans on top of it, laid a couple of slices of cheese on top of that, and stuck it in the oven. I was actually surprised at how tasty it turned out to be.
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Re: Quick and easy
Egon, Even in heating a can of beans there is technique. I recall passing by a group of Boy Scouts camped by a creek. They were going to have a big can of pork 'n' beans to supplement the fish they had caught (back in the days when Boy Scouts were allowed to kill an animal for food) Later when coming back I noticed the camp was in turmoil and pretty messed up (luckily no one was hurt) because they had heated the beans in the can, WITHOUT OPENING IT!!
If only they had opened the can but not removed the lid entirely they could have wrapped the lid around a stick and put the can near but not in) the fire.
Pat
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Re: Quick and easy
Pat, that sounds as if some Boy Scouts had no leader. [img]/forums/images/icons/laugh.gif[/img] Prior to my teenage years, I once read that the Indians used to cook fish by packing them in clay, and then put it directly in the fire. So I tried it once and was surprised to find it actually works pretty well. Of course the clay will dry and harden and when you break it open, the skin and scales stay attached to the clay and the preferred edible part is still clean.
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Re: Quick and easy
Bird, That works really good for corn too. Leave the shucks on and coat with mud (clay is tops.) Just bang the finished product a bit and what baked mud doesn't come off will be out of the way when you pull back the shucks.
If you put the mud directly on the fish then you need "nice mud" with no foul vapors, again clay is good.
Oh, and your leader comment reminded me of a line we Air Force types used to use back in the little fracas called Viet Nam.
The difference between the Boy Scouts and the Air force is that the Boy Scouts are required to have adult leaders.
Pat
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Re: Quick and easy
Quite a few years ago my son went through a stage where he heated his meals on the truck engine when he was on the jobsite. He did open the cans first though! [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
Egon, Engine cooking was developed to a fine art by some truckers and RVers. There were even cookbooks on the topic.
Wrap your potatoes in foil and lay on the manifold. turn in xx min and add foil wrapped chicken pieces turning in yy minutes or zzz miles. Recipe developed for model xyz Peterbuilt. Some variation for a Mac or diesel pusher RV with Cumins.
I did a little of it but not very much or very often. It did work but with a generator and a microwave in the camper, it was a novelty not a necessity.
Pat
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Re: Quick and easy
Pat, I think I'd probably suspect you made up such a story if I hadn't been a full time RVer for a few years. [img]/forums/images/icons/laugh.gif[/img] And, yep, I read some the recipes and stories in RV magazines that I subscribed to. Some of the RVers claimed to have learned to cook dinner on the engine while driving down the road, so it would be ready when they stopped for the night. I've tried a lot of things, but that's one I never tried. [img]/forums/images/icons/smile.gif[/img]
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Re: Quick and easy
I know I respond to and sometimes originate threads on widely divergent topics so much so that it may stretch believability on the part of less well seasoned individuals. In the past I have been accused by well intentioned individuals of making up stories (not interrnet) but when offered a chance to make a wager and be paid tremendous odds on whether or not I can substantiate my stories every doubting Thomas has suddenly gotten mysteriously silent.
Given your RV and general wide background experience I would have been surprised had you never heard of cooking on an engine. I have dabbled as a novelty but never really got into it as some folks did. Perhaps it is not so popular due to wide availability of fast food and so many RVers (and a considerable number of truckers) having a microwave on board.
My propane powered generator (pickup camper) is too small to run the rooftop AC and the microwave at the same time. So the drill for me is to pull over, get out, start the generator, put the food in the microwave, take the oven twist timer to the cab with me and drive on until the timer goes off. Then I pull over and switch the rooftop AC on, pull out the hot meal and we eat in AC comfort. I have a swamp cooler for dry climates but it tends to spit water into the camper if it is run while driving, especially on rough or twisty roads.
Pat
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Re: Quick and easy
Back to roasts and briskets. What's the best way to make them in the house on the stove? [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
Just remember that briskets need to be cooked very slowly with low heat, preferably moist low heat. You can cook them overnight in a smoker with indirect heat. Some people put them in a smoker for a couple of hours, then wrap them in foil and put them back in the smoker.
After trying just about every way I could think of, I now put them in my smoker for 2 to 4 hours with the temperature about 250 degrees. Then I put them in a roaster pan with lid, about a cup of water, and put them in the oven in the house with the temperature set on 200 degrees overnight; about 8 hours.
As for flavor, I've never tasted a bad one. One of the first ways I learned to cook them was to put a teaspoonful of onion juice and a teaspoonful of garlic juice in the water I put in the roaster pan (I haven't done that one in awhile). Another way I still use occasionally is to apply a liberal amount of lemon pepper as a rub. I also mix up my own concoction for a dry rub of:
2 parts garlic powder
2 parts paprika
3 parts salt
3 parts brown sugar
1 part cayenne
1 part cumin
1 part chili powder
I sprinkle it on liberally and rub it in before putting the brisket in the smoker.
And of course, the meat itself is a flavor; some simply put nothing on it before cooking it, and that ain't bad either. [img]/forums/images/icons/smile.gif[/img]
I've also experimented with different recipes for a barbecue sauce, but quit doing that. Instead, I do the lazy thing and just use KC Masterpiece original sauce. [img]/forums/images/icons/tongue.gif[/img]
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I am definitely a KC Masterpiece Regular type of girl. My cooking is limited to pots and pans and a croc pot.
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Re: Quick and easy
She said the magic word... C R O C K P O T
If real fire/smoke is elliminated then the crock pot is a prime approach for anything needing slow moist heat.
We have had a few different crock pots but current one has three settings (high, low, and warm) Even the low setting will very slowly boil. All the high can do is initially heat up faster and boil off more liquid but not really cook faster. The warm setting is well above the minimum serving temp.
Maybe my taster is not properly calibrated but with smoke flavored sauce or a little liquid smoke added it is almost impossible to distinguish the results from "real wood" flavor. Of course it doesn't appeal to the mighty hunter male need to start and nurture a fire but the results are good and the effort is minimal.
Pat
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Re: Quick and easy
Aah, yes, the crockpot was a marvelous invention. We had for many years one of the early model with the non-removable stoneware. It worked fine and was still working when one of our daughters gave us a Rival model 3040 with the removable stoneware that we like better. I've never tried a brisket in it because it simply isn't big enough for a whole brisket, but for beans, soups, stews, chili, barbecued boneless "country style" ribs, and cut up chicken, it's a fine tool.
I have been trying to cut back on the amount of cooking I do for a couple of reasons: (1) I need to lose some weight, and (2) I'm gettin' lazier in my old age. However, a week from Saturday, there's going to be a little party at one of our daughter's homes, about 50 people expected (33 have already committed to being there and another 45 who have not yet responded were invited) and my wife has volunteered me to provide and cook the meats. [img]/forums/images/icons/blush.gif[/img]
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"and my wife has volunteered me to provide and cook the meats."
Bird, it speaks well for your reputation that she feels free to volunteer you in such instances!
Pat
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Ifn your cooking for that many Bird you just will not have time to eat. [img]/forums/images/icons/grin.gif[/img] [img]/forums/images/icons/grin.gif[/img]
Somebody is looking out for you! [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
As you age the "Taster" degenerates. [img]/forums/images/icons/grin.gif[/img]
That may be why the good stuff from your youth now taste's in the acceptable range! [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
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Re: Quick and easy
try this with your mex food .... 1 block of velveeta, 1/2 jar of your favorite salsa, 1/2 tube of Owens hot sausage -browned (maybe get by with jimmy dean) and just a little milk to cream it out (1/4 cup) mebbe.... heat on high to get it all melted, (keep it stirred) set it at low, grab a bag of nacho chips and a beer and enjoy. I call a bag of chips, my queso, and 2 beers a meal.....sometimes followed by dessert ...another beer! [img]/forums/images/icons/wink.gif[/img] (jus' kidding)
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Mike, that's pretty close to my favorite "dip". We crumble and brown a half pound each of ground beef and pork breakfast sausage, then put that in the crockpot with one can of Rotel tomatoes and a cut up 2# block of velveeta. Like you said, melt and stir together and it's delicious with whatever kind of chips and beverage you like.
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A similar one without so much cheese.
1 can of chili your favorite kind.
1 4oz can of chopped green Chiles
1 4 oz can chopped black olives
1 8 oz package cream cheese
chile powder to taste
add rotel tomatoes if desired and jalapeño if desired.
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Re: Quick and easy
I made home made ice cream from scratch yesterday. I can promise you that home made ice cream made from scratch IS NOT QUICK and or EASY.
My wife wanted it, I made it. Now she is on her own for any social events like ice cream socials.
My recommendation: If you want to DIY use a mix. Get one of those makers that you put in the freezer (has blue ice in it.)
You don't need crushed ice or rock salt.
Now we have his and hers ice cream makers. I have the smaller batch blue ice easy to use type and she has the 6 quart electric that uses crushed ice and rock salt, primitive except for no crank handle.
Pat
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I had quit making homemade ice cream, but then one of the things my kids gave me awhile back is the ice cream maker for the KitchenAid Mixer. So besides its manual, I went and bought Ben & Jerry's Homemade Ice Cream & Dessert Book. I haven't tried many recipes yet, but since it seems hard to find fresh peach ice cream (my favorite) I've done that a few times and it's pretty good.
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Bird, Yea verily... Fresh tree ripened peaches, especially "Stratford" peaches from Stratford, Oklahoma the peach capitol of Oklahoma (and in the running for best in the universe) is some good ice cream. Also old fashioned vanilla (what I made) over fresh peach halves is not exactly punishment to eat.
The old fashioned "from scratch" recipes take way longer to make the ice cream than it does to eat it. I'm going to try to find, if not quick and easy, at least quicker and easier. There are mixes which should save some time and effort. I have little previous experience (except eating it) with making ice cream beyond cranking the handle (or listening for the motor to stop) and licking the beater. Now that I have made a 6 quart batch from scratch I have a lot more appreciation for all the time and effort invested in doing it.
It is, at present, untested by me but I hope to get good results from "MY" ice cream maker, the one with the blue ice in it that requires no crushed ice or salt. I'll report back after I have tried it. I know there is a maker that o run inside the frige but this isn't one of those. This maker has a blue ice reservoir which you can store in the freezer and in use you take it out and put it in the maker which runs on the counter or wherever.
Pat
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Re: Quick and easy
Pat, there are so many recipes for making ice cream that it's almost unbelievable. The KitchenAid recipe for French Vanilla is to heat two and a half cups of half and half to almost boiling, slowly add that to 8 beaten egg yolks, cook that until almost boiling, stir in two and a half cups of whipping cream, one cup of sugar, 4 teaspoons of vanilla, and one-eigth teaspoon of salt, cover and chill thoroughly at least 8 hours, and only THEN pour it into the mixer's freezer and freeze 15 to 20 minutes. [img]/forums/images/icons/ooo.gif[/img]
Now there's just a few problems I see with that. First, I wonder why they used "two and a half cup" measurements since both half and half and whipping cream come in pint containers; i.e., 2 cups, or quarts. So you'll either be short a bit or waste a bunch, plus the fact that that particular quantity will probably overfill the mixer. Secondly, before I go to that much trouble, I'll just run 4 miles up the road and buy my ice cream at Braum's. [img]/forums/images/icons/laugh.gif[/img]
Of course I don't remember my mother's recipe, but I do know that she cooked her ice cream filling. However, none of Ben & Jerry's recipes call for cooking, and they're nearly all short and simple. Their "most popular base" is to whisk 2 large eggs, whisk in three-fourths cup of sugar, 2 cups heavy or whipping cream, and one cup of milk. And that's all. It's ready to go in the freezer.
The KitchenAid mixer/freezer is a double walled container with a liquid in between the walls, so it needs to spend some time in a deep freeze, or the freezer compartment of your refrigerator before use. And I found it works best and fastest if you do chill the completed recipe a bit before putting it in the mixer. I've found that 30 minutes to an hour in the freezer compartment of the refrigerator works pretty well.
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Bird, I see your ice cream accessory has the "blue ice or equivalent" and uses no crushed ice and salt. Way handy!
The vanilla I made used 6 eggs and a half cup of flour and 6 cups of heavy whipping cream. You heat the cream, add the sugar and flour gradually and then stir continuously till thickened (how ever thick is thickened.) You then slowly pour one cup of the hot thickened mixture into the 6 beaten eggs while whisking vigorously. Next you pour the egg mixture slowly into the heated cream and sugar mixture while whisking vigorously and cook for an additional minute. This is placed in the frige to cool before continuing.
I stirred till both wrists wanted to fall off. The end results was lots of messy pans and 6 qts of really smooth ice cream and a tired cook. I retained a quart for domestic use and the rest will be taken to an ice cream social by my wife.
I will be trying simpler methods/recipes and the ice and salt free maker for future attempts.
Shortly before the ice cream hardened my wife broke up some Clark bars and put in the mix. The resulting ice cream is delightful but after eating some you can listen to your arteries harden. All that cream and eggs, WOW!
Pat
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Now let the rest of us in on the secrete. Do you fellows just prepare food? If you eat how do you maintain your weight??? [img]/forums/images/icons/confused.gif[/img] [img]/forums/images/icons/confused.gif[/img]
Across the river well within sight lie several large grocery stores. Just thinking of the ice cream on their shelves puts 5 extra pounds on me! [img]/forums/images/icons/frown.gif[/img] [img]/forums/images/icons/frown.gif[/img] [img]/forums/images/icons/frown.gif[/img]
I like to eat! But have to watch very carefully so I can continue to almost see my toes! [img]/forums/images/icons/frown.gif[/img]
Egon [img]/forums/images/icons/frown.gif[/img]
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Yep, Egon, I keep thinking I'll cut back; definitely need to lose weight, but unfortunately, I'm not doing it. I'm 30-40 pounds heavier and 12" bigger around the waist than when I was working full time for a living. [img]/forums/images/icons/frown.gif[/img]
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Well, I'm 30 pounds heavier but only 2 inches larger on the waist.
Egon [img]/forums/images/icons/grin.gif[/img]
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Egon, loosing sight of your toes is one thing but there is another milestone to be avoided. [img]/forums/images/icons/wink.gif[/img] [img]/forums/images/icons/wink.gif[/img]
I am 6 ft 2 inches, I have been wearing 32x42 jeans for 20 years (been thinking I might buy some new ones [img]/forums/images/icons/wink.gif[/img] [img]/forums/images/icons/wink.gif[/img] )
I weigh 250lbs +/- 5 pounds for last several years. Currently thinking I may want to cut back a bit so some mornings I have substituted a banana added to a a SlimFast shake made with skimmed milk in place of a regular breakfast. I will not necessarily lose weight doing this but it may keep me from gaining from all the overeating I seem to manage.
Pat
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Pat, I always liked pants loose fitting enough to carry an assortment of stuff in the pockets, so for 20 years, for my uniform pants, I simply ordered 36 x 32 and told them to cut an inch out of the waist. I used to be about a quarter inch under 6' tall and weighed 180-190. Unfortunately, I'm now about 3/4" under 6' and weigh 222 today. I wear Dickies short sleeved coveralls almost exclusively, but I did recently buy two pair of slacks in a size of 46 x 32. [img]/forums/images/icons/frown.gif[/img] But they are actually about an inch bigger in the waist than I'd prefer.
And since we started talking about making ice cream . . . well, I've already made one batch of the uncooked Ben & Jerry's recipe this morning and have it in the refrigerator freezer. I'd almost forgotten that I had a bunch of diced up, ripe, peaches in the freezer. And now I've cooked the filling for the KitchenAid recipe and have it chilling. I'll freeze it later today and package it for this weekend when we're supposed to go to a daughter's place for burgers and a little birthday party for our grandson. Then we'll see which one we like best.
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You know, if you two fellows could get together on the waist and leg length I'd be able to borrow some pants! [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]