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> Meals On The Fly, Cooking With What Is At Hand, Fast and creative
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Shadows 
Posted: 21-Sep-2005, 06:02 PM
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ZodiacHolly

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QUOTE (stoirmeil @ 18-Sep-2005, 04:24 PM)

...That chili sounds fabulous. The roasted veggies give such a wonderful flavor! You really like that smoky flavor, huh? Makes it taste like it was made over a campfire...

I cook over wood and charcoal fires as often as I can. I can be found grilling steaks in a blizzard! wink.gif

My hobbie of re-enacting the 18th century has taught me much about flavors and open fire cooking. thumbs_up.gif


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“Beasts feed; man eats; only the man of intellect knows how to eat well.”

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Shadows 
Posted: 24-Sep-2005, 01:16 PM
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ZodiacHolly

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OK here is another I came up with tonight:

Using the 2 recipes at these links:

Scottish Cheese Scones
http://www.celticradio.net/php/forums/inde...opic=1392&st=10

Quick Crockpot Chili
http://www.celticradio.net/php/forums/inde...opic=7694&st=10

I made the scones recipe, placed the raw dough in the bottom of a greased 9"x12" glass casserole dish. I then placed the leftover chili from the Quick Crockpot recipe on top and pressed lightly into the dough. I covered with more pepper , cheese and 5 crumbled saltines. Dotted with another ounce of butter to aid browning.

I placed into a 400 degree oven for 20 minutes then reduced the heat to 250 for an additonal 15 to 20 minutes ( until well puffed and brown and heated through ).

Turns out kinda like a Scottish Scone/ Mexican Chili Pizza !
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DesertRose 
Posted: 16-Oct-2005, 07:51 PM
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ZodiacAlder

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Ooh, these are good! Honestly, I hate to cook or be in the kitchen that long. I will try to come up with some short and quick recipes too. Thanks! wink.gif


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Shadows 
Posted: 19-Nov-2005, 08:40 AM
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Breakfast can be creative too!

Recipe Name: SKILLET BREAKFAST - SHADOW'S
Category: BREAKFAST
Serves: 2

SOURCE SHADOWS

2 Large potatoes, 1 inch cubes
6 Slice bacon, thick sliced, cut into short julienne strips
1/2 Small jalopeno pepper minced fine
1/8 Tsp. Onion powder
1/4 Tsp. Garlic powder
1 Large Egg
lemon pepper, salt, ground red pepper and
black pepper to taste
olive oil
corn oil
1/3 Cup Cheese, shredded, use your favotite kind

Place oils into a large chefs pan to cover bottom of pan by about 1/4 inch and heat over medium high heat ( 5 on an electric stove ).
Add potatoes when oil is hot.
Test oil by dropping in one potato cube, if it begins to sizzle and cook immedietly the oil is hot enough. Keep watch on your oil so it does not burn.
After potatoes have begun to cook ( about 5 minutes ) add the bacon, seasonings and minced pepper. Turn and stir often.
When bacon is almost crisp, add the egg and stir and turn to mix in.
When egg is cooked turn off the heat and add the cheese on top, let sit until cheese melts.
Serve while hot with toast and your favorite breakfast drink.
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DesertRose 
Posted: 19-Nov-2005, 09:05 AM
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Oh my! Would hubby ever love this recipe! smile.gif

BTW, Glad to see that you noted November as Native American month. wink.gif
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Shadows 
Posted: 19-Nov-2005, 09:14 AM
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ZodiacHolly

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QUOTE (CelticRose @ 19-Nov-2005, 10:05 AM)
Oh my! Would hubby ever love this recipe! smile.gif

BTW, Glad to see that you noted November as Native American month. wink.gif

Rose, I know how much you hate being in the kitchen, this one takes maybe all of 15 - 20 minutes in total to cook, surprise the old man LOL!

I would not be doing part of my heritage justice if I did not honor my native brothers and sisters.
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DesertRose 
Posted: 19-Nov-2005, 09:55 AM
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Oh so true, Shadows, so true! I will surprise hubby with this one

And yes! We need to honor our brothers and sisters who were the original inhabitants of this country. thumbs_up.gif wink.gif smile.gif
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Shadows 
Posted: 09-Dec-2005, 09:07 AM
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ZodiacHolly

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So Rose did you ever make this recipe?

Did your hubby like it?

Be honest, if it sucked say so LOL!
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DesertRose 
Posted: 11-Dec-2005, 11:05 AM
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Shadows, to be honest with you I have not made the recipe yet...bad me! Something I need to do cause nothing I cooked for him last week he liked and he usually NEVER complains! EEP! So I will try to make it this week and let you know what he thinks! wink.gif
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Shadows 
Posted: 14-May-2006, 07:07 AM
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This may already be posted in another topic area, but it was a seat of the pants creation one evening:


Recipe Name: ROAST LEMON/LIME/DILL CHICKEN
Category: CHICKEN
Serves: 8

SOURCE SHADOWS

6 Pound Roasting chicken
5 Small onions, sliced 1/2 inch thick
1 Large lemon, baseball size, cut in half
1 each celery rib cut into 1 inch pieces
15 Each baby carrots
1 Tblsp lime juice
3 Tblsp Poultry rub of you rchoice
1/4 Cup beer or white wine
3 Each whole kosher dill pickles, speared
salt and pepper to taste

Pre heat oven to 350f.

Prepare vegetables and place in bottom of oiled 4 quart cast iron dutchoven. Reserve 1 dill pickle spears ( one whole pickle ).

Wash and dry chicken.

Cut lemon in half and squeeze juice over chicken. Place lemon halves in chicken cavity. Place 1 dill pickle spears into cavity (one whole pickle ).
Pour lime juice over chicken and spread barbeque rub over outside of chicken.
Salt and pepper to taste.

Add beer or wine to pot.

Roast for 2.5 hours uncovered or until done. Baste often with pan juices.

Let sit for 30 minutes before slicing.


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