10701 patrick camping home pot Recipes

pot stickers, egg white, water, cooked cocktail shrimp, tails removed, sliced peeled carrot, green onion , cut into pieces, teriyaki sauce, ground ginger, crushed red pepper flakes, pillsbury golden layers refrigerated flaky or buttermilk biscuits, dipping sauce, orange marmalade, teriyaki sauce

frozen pot stickers, sugar snap peas, trimmed (about 4 cups), carrots, sliced, low-sodium soy sauce, sesame oil, bean sprouts (about 1 1/2 cups), roasted peanuts, chopped, scallions, sliced

garlic clove, minced, dried oregano, lemon-pepper seasoning, boneless beef chuck pot roast (3 lb), canola oil, water, divided, new potatoes, halved, carrots , cut into 2-1/2 inch pieces, parsnips , cut into 2-1/2 inch pieces, leeks , cut into 1-1/2 inch pieces, cornstarch

spaghetti sauce, jarred or home-made, rigatoni pasta, cooked, ground beef or 1 1/2 lbs sausage, browned, shredded mozzarella cheese, sliced pepperoni, sliced mushrooms (etc.) (optional) or onion (etc.) (optional)

extra lean ground beef, water, taco bell home originals thick n chunky salsa, mac n cheese deluxe , kraft, frozen corn, shredded mexican cheese, green onion, chopped

low sodium chicken broth (preferably organic or home-made), red enchilada sauce or 28 oz ranchera sauce, from your favorite local mexican restaurant, chicken breasts , and 2 chicken wings or 2 chicken legs with thigh, yellow onions or 1/2 large red onion, your choice, chopped, garlic cloves, finely chopped, fresh anaheim chilies, seeded and chopped (go hotter if you like but stay green, like poblano or jalapeno, the heat fades after the first day o), diced tomatoes, cilantro, chopped, asadero cheese or 8 oz low-sodium velveeta cheese, stale bits tortilla chips (or just too-small-to-dip, end-of-bag), ground cumin, ground coriander, shredded extra-sharp cheddar cheese , for serving, sour cream , for serving

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

beef sirloin tip roast (3 lb), canola oil, reduced-sodium beef broth, cider vinegar, garlic cloves, minced, dried basil, dried thyme, head cabbage, cut into wedges, potatoes, quartered, onions, cut into chunks, carrots, cut into chunks, sweet red pepper , cut into 1-inch pieces, salt, pepper, king arthur unbleached all-purpose flour, cold water

flat bottom round, salt and freshly ground black pepper, oil , for griddle, chopped carrots, chopped celery, spanish onion, bay leaves, fresh thyme, water, old-fashioned bun, butter, coleslaw, kosher pickle, french fries, depot spice, pot roast, brown gravy, fried onions

pot roast (about 4 lb), such as bottom round or chuck, vegetable oil, bottled barbecue sauce, cider vinegar, chicken or beef broth, light-brown sugar, bottled mustard, worcestershire sauce, chili powder, onion (1/2 lb), chopped, garlic, crushed, dried thyme, rolls

pot roast (chuck roast is what i used), pepper, seasoned salt, garlic powder, paprika, olive oil (about 2 tbsp), onions sliced, garlic cloves minced, sliced mushrooms (drained ), cream of mushroom (i used cream of celery), red wine, worchestire sauce, beef boullion grandules ( i used the beef base), bay leaves, water

pot roast, onion, no salt tomatoe sauce, italian dressing package

ground pork, bottled grated ginger, egg, well beaten, grated carrot, green onions, minced, minced cabbage, sesame oil, soy sauce, pot sticker or goyza skins, peanut or canola oil, water

bacon, divided, pork and beans, i prefer van camps, pineapple tidbits, drained, onions, chopped, green bell pepper, chopped, soy sauce

wide egg noodles, ground meat (venison, beef, turkey, pork sausage), chopped onion, spaghetti sauce (or 1 quart home-made canned), sliced mushrooms, drained, mixed italian herbs (basil, oregano, garlic powder, whatever), sliced pepperoni , slivered, shredded mozzarella cheese, shredded cheddar cheese

crushed tomatoes , with juice, tomato sauce (2 cups home made), onions, chopped, garlic, minced, granny smith apples or 2 pippin apples, chopped, green bell pepper, chopped, raisins, fresh ground black pepper, curry powder , to taste, ground ginger, crushed red pepper flakes , to taste, skinless turkey thighs, defatted

sliced veal (i used a leg steak 1/2-inch thick), hot chunky salsa (bought or your own favorite home made), onion, chopped, sliced portabella mushrooms (or other type ), tomato juice (or water), salt and pepper