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   MeiDei  Many will be making cookies for the upcoming holidays - here's a hint if you're running shy of eggs...
   Sunday at 18:12 EST .

   4 people like this.

   Balogreene  Mei Dei, Growing up in Rockford IL from 1955 to 1971, I remember coming home and finding notes from the neighbor "Great watchdog you have, I took 4 eggs, will return them tomorrow". Of course, no one locked their doors, and neighbors and good friends had few qualms about coming in if needed.
Yesterday at 18:32 EST .

  2 people like this.

   BirdsNest  I need a good recipe for Cabbage Soup. I already made one recipe, I cannot eat it. I don't know what it is that's disguising the flavor of the cabbage. I plan to feed that pot to the chickens in the morning. So if you have a delicious recipe, I hope you will see fit to share it with me. Many thanks.
November 16 at 20:04 EST .

   2 people like this.

   Balogreene  Here is one of my favorites, Mexican Cabbage Soup:
This is great on a nasty, cold, rainy night! This is not hot, despite the chilies in the canned tomatoes— feel free to pass the hot sauce at the table if you want to spice it up. With all these vegetables, this is a complete meal, but if the family insists, you could add some corn tortillas for them.
1 quart (950 ml ) beef broth (I use vegetable broth )
1 can (14 ounces, or 410 g ) diced tomatoes with green chilies
1 pound (455 g ) ground round or other very lean ground beef (I use tofu, to the same consistency )
1 tablespoon (15 ml ) oil
1/ 2 cup (80 g ) chopped onion
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 teaspoon ground cumin
2 teaspoons oregano
2 cups (180 g ) bagged coleslaw mix

In a large, microwaveable container combine the beef broth and canned tomatoes. Microwave on High for 8 to 10 minutes. While the broth and tomatoes are heating through, start browning and crumbling the beef in the oil.
Use a saucepan.
When the beef’s about half browned, add the onion and garlic.
Continue cooking until the beef is entirely browned.
Add the cumin and oregano, stir them in, and then add the heated stock and tomatoes.
Stir in the coleslaw mix and bring the whole thing to a simmer. Cook for another minute or so and serve.

Yield: 4 servings, each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 24 grams of protein.

Carpender, Dana (2011-04-01 ). 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back (Kindle Locations 3920-3924 ). Fair Winds Press. Kindle Edition.
Yesterday at 22:19 EST .

 1 person like this.

   Balogreene  Butter-Barbecue Meat Loaves
2 lbs. ground beef
2 eggs
? cup chopped green pepper
½ cup cracker crumbs
¼ cup milk
¼ cup catsup
1½ tsp. salt
¼ tsp. pepper
8 onion slices
Butter-barbecue sauce (below )
Combine all but onion and sauce. Divide into 8 portions on double-thick squares of foil. Shape into loaves. Top each with an onion slice and 2-3 tbs. of sauce. Wrap tightly in foil. Grill 10-12 minutes per side.

Butter-Barbecue Sauce
½ cup butter
½ cup chopped onion
½ cup catsup
¼ cup packed brown sugar
1 ½ tsp. chili powder
3 tbs. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
dash Tabasco sauce
Melt butter, add onion. Cook until tender. Stir in remaining ingredients. Simmer 5 minutes.
November 15 at 17:01 EST .

   8 people like this.

   Balogreene  I do these in the oven at 350 for close to an hour. Another of my favorites.
Yesterday at 18:29 EST .

   MeiDei  Not a recipe exactly but a hint. For some reason I bought a quart of apple cider even though no one drinks it at home. I baked a smoked ham and put the cider in the bottom of the pan rather than water; then made a glaze of the cider & an equal amount of brown sugar (heated til thick ) and put that over the ham while baking. Got rave reviews from all who had it - even the fussy ones. Deglazed a skillet that chicken thighs were cooked in using the cider & basted them as well - delicious. Any suggestions on using it in place of something else?
November 9 at 11:34 EST .

   6 people like this.

   MeiDei  Defrosted the last of the corned beef, 5#, used about an inch of cider in the pan, rubbed the spices in the beef, drizzled a little molasses over the top, brought to a boil, reduced to simmer covered - an hr. later added wedged potatoes, 1/2 later we ate - delicious. Got 2 dinners & 2 full lunches. Thinly sliced the remainder & simmered in reduced sauce til heated through, & made a Reuben with sauerkraut & Swiss cheese on black bread - heavenly. Come March will stock up on more if/when the sales kick in. I think I'll make a tiny amount of glaze (see ham above ) and drizzle over cored Granny Smith apples as a side next time.
Still some cider left - maybe it's hot toddy time.
November 10 at 10:57 EST .

  2 people like this.

   Balogreene  Man, I don't eat meat, but that sounds good. It IS hot toddy time : )
23 hours ago .

   BirdsNest  This was new in my e-mail this morning.....

Quick, somebody make it and tell me it is the best ever.
November 3 at 07:26 EST .

   6 people like this.

   Flaming Sword  You can make that in your Instant pot.Saute button to brown the beef, add the other ingredients. Hit the soup button. Set it for about 5 minutes and it's done.One pot to wash.
November 7 at 16:45 EST .

  2 people like this.

   BirdsNest  Sounds like a good plan. I hope to be able to make this today. My schedule has been wonky here of late. I feel like I have had no time at home recently.
November 15 at 07:37 EST .

  2 people like this.

   BirdsNest  Flaming Sword, you are a genius. I have made the soup using the Instant is delicious. I have already had a bowl. Melvin (the Quaker parrot, my avatar ) loved it too. He is partial to noodles. Full of flavor and hearty. I did not use any cheeses to top it off, just ate it the way it came out of the pot. I also did not have tomato paste so I just left it out, can't see where that would matter, it tastes divine. Thank you for the "push" to make it in the I.P. Fast.
November 15 at 17:54 EST .

  7 people like this.

   BirdsNest  All you butternut squash fans.....

Today at the tracks the food truck had butternut bisque. They brought by 2 oz souffle cup samples, it was delicious. I wasn't hungry at the time so I did not buy any.
October 31 at 20:19 EST .

   10 people like this.

   MeiDei  Last year Bird mentioned growing ghost peppers (something I'd never heard of ) so imagine my surprise to find this recipe -
October 28 at 21:37 EST .

   11 people like this.

   BirdsNest  Oh...I still have some Ghost peppers. Maybe I will try this. I did just gift a gallon bag of them to the nice gentleman that bought my first HOT peppers I had for sale. I grew 2 other HOTTER peppers than the Ghost this year. Seems there is a market for them here so next year I will have more plants. Only had 2 Carolina Reaper(Hottest ), and 1 of the Trinidad Scorpion(next hottest ). Needless to say I have not tasted any of them. The fumes off the peppers after they are picked and in the bag is only a hint of their true hotness. They smell good. A local couple called me up to come by to taste their hot jellies. I tasted 3, all very hot and very delicious. They gave me a jar of the one I liked the best. Haven't opened it yet.
October 29 at 06:43 EST .

  3 people like this.

   MeiDei  If you still need plastic pots in asstd. sizes let me know, I've got quite a few to share.
October 29 at 17:27 EST .

  3 people like this.

   FlatCityGirl  I'm a fan of Ina Garten [Barefoot Contessa]. For years, I've been watching her "roast" vegetables. I've been cooking all of my life and other than potatoes and onions, had never roasted a vegetable until recently. I didn't know what I was missing.

So far, I've roasted broccoli, cauliflower, turnips, parsnips, and beets. I want to do winter squash and asparagus next.

There's nothing to it. Simply cut the vegetables up, douse with canola or olive oil, salt and pepper, and roast in oven at 350 until vegetables are brown and sizzling. There's something about roasting that releases the natural sugars and it takes vegetables to a whole new level.

My grandsons wouldn't touch broccoli or cauliflower unless it was covered in cheese sauce. They devoured the roasted broccoli and cauliflower and never asked where was the cheese sauce.
October 23 at 14:29 EST .

   13 people like this.

   Balogreene  I have hated brussel sprouts for a long time. Recently we went to a good restaurant for my sister's 65th. I ordered the chicken schnitzel which came with whole-grain mustard spaetzle, with roasted brussel sprouts, and Kale. I loved the brussel sprouts. You are right, it brings out the sweet. Even the Kale was not so bitter in that mix.

Like you, I've done potatoes, I've also done asparagus (with olive oil and balsamic vinegar, love it ), I don't like the texture of broccoli or cauliflower, so won't try them, but roasting is great for onions, beans, any veggie.
October 24 at 18:06 EST .

  9 people like this.

   Surfhut  Try roasting carrots. So good! I'm roasting butternut squash tomorrow. Some will go into a soup and some will get tossed with a green salad.

Ina has a recipe for roasted vegetables and orzo. It is a little expensive and time consuming but delish and a real show stopper.
October 24 at 22:52 EST .

  7 people like this.

   Balogreene  Surf, just for you, an Orzo Casserole: I love this with mild green chili's. It brings out the taste of the chili.

1 cup orzo freshly cooked
1 cup grated Monterey Jack Cheese
? cup diced red bell pepper
? cup diced green chiles
1 cup sour cream
½ cup grated Parmesan

Preheat oven to 450

Grease a 1.5 quart casserole

Combine pasta, Jack Cheese, red bell pepper and chiles in prepared dish. Spread sour cream over the top.

Sprinkle with Parmesan.

Bake in upper 1/3 of oven until golden and puffed - about 15 minutes.

Serve immediately.
October 29 at 01:58 EST .

  5 people like this.

   MeiDei  Don't let the title fool you, it opens to a website with hundreds of recipes for all sorts of things, you name it. Each link has several others within it, now if I can get back to the egg hacks I'll be happy. Open this on a cold or rainy day or when you have plenty of time...
October 17 at 15:43 EST .

   16 people like this.

   BirdsNest  I clicked on made my head explode! So many yummy recipes and the pictures made me hungry. Thanks for posting. This might just get me back to cooking yet.
October 19 at 19:07 EST .

  6 people like this.

   MeiDei  Many of the links change up the offerings on a weekly basis, if you see a recipe you like copy/paste it in your recipe file - or print. I just checked it out and found lots of new ones since the 17th.
October 21 at 21:44 EST .

  7 people like this.

   BirdsNest  I am a bit bummed out about this....I saw a recipe for a vegan pumpkin cheesecake on this site a couple of days ago, now it is gone. I wanted to send it to a friend. This site is so loaded with recipes and pictures I cannot view it from the computer at home. I pay for bandwidth and I am afraid it will "eat up" what I have already paid for so I wait to look at it when I am with Hagar. He has a loaned tablet at the rehab center(they have WiFi ) and I use it when he is sleeping. I should have copied the recipe by hand, but did not. I saw several yesterday that I wanted to copy but he was awake all day and I felt I needed to spend that time with him instead. Our friend Ray, great guy, he is my Thursday ride, crafted a stand for the tablet. Hagar has a hard time holding it, it is heavy, and last Thursday Ray looked at the tablet, went home and made a stand. He brought it to the tracks on Saturday. He wanted me to take it on Tuesday but I told him to bring it with him yesterday so he could see first hand how it worked. Unbelievable. We had the tablet on the stand when one of the staff came in, she spotted it and remarked how great an idea it was. Ray is an inventor, and a good one!
October 23 at 08:25 EST .

  10 people like this.

   MeiDei  If you see something you can't copy easily, let us know right away. I just spent hours in that site, it's got lots of new recipes - but your experience had me backtrack to get one copied for my files! Also when you get to the end, keep clicking it seems to go on forever.
October 29 at 17:31 EST .

  2 people like this.

   BirdsNest  Thanks Mei for tracking down that recipe for me. I sent it to a friend, she was delighted. I can only go to that site when I am visiting Hagar, my internet at home is pitiful, but the Rehab has WiFi. Even then one can NEVER get to the end of the many.
October 31 at 20:22 EST .

  5 people like this.

   Flaming Sword  Has anyone here bought an Instant Pot yet? Favorite recipe so far?
September 27 at 18:38 EST .

   15 people like this.

   BirdsNest  Since no one seems to have one yet, why don't you tell us what you like about it. Give us a review.
October 4 at 12:22 EST .

  10 people like this.

   Flaming Sword  It looks a lot like an electric pressure cooker, which it is.
It's also a slow cooker, low-med and high, just like the one you have. It's a rice cooker. It's a steamer. It's a yoghurt maker. It's killer easy to use. It comes to pressure, starts cooking and goes to a warm for up to 10 hours when it's done. You can program when it starts. Stainless steel pot insert, no teflon or heavy ceramic pot like your crock pot. (OK for people with birds ) Here's the goodie that puts it over the top. Saute-low,high,you name it. Brown your meat or whatever, toss in the rest of your ingredients, push the button and walk away. When it hits pressure,(or you can change it to slow cooker mode ) it will beep to advise, and start cooking.When it's done, it will stop and go to warm mode.It will beep to advise then too. Every automatic mode can be changed to suit you. I've put 3 crockpots and a rice cooker in a box for charity. I've had it a few weeks and I don't think I've used anything else. About an hour ago I just finished a killer cheesecake in it. I love thick lima bean soup with hamhocks. My favorite comfort food. Dried unsoaked limas, start to finish yesterday, including time for pressure to release. 40 miniutes. 30 minutes cooking time.
October 4 at 19:19 EST .

  6 people like this.

   Flaming Sword  Bird,
I hope this strikes your fancy. You've been through a lot this year and I wanted to make your days a little easier.

Your Instant Pot will be delivered to your home by FEDEX on Oct. 7. It's the DUO6, the best one. hugs...
October 4 at 20:34 EST .

  7 people like this.

   Flaming Sword  Lots of info here
October 4 at 22:36 EST .

  5 people like this.

   BirdsNest  FS, you have just cause me to burst into tears. I googled the pot, it looks amazing! I have not cooked anything since Hagar went into the hospital, I just haven't had the interest in cooking for myself. I am gobsmacked over your generosity. What a kind and generous thing to do. Thank you.
October 5 at 08:16 EST .

  8 people like this.

   BirdsNest  The Instant Pot is a gorgeous piece of steel. Stainless steel insert to cook in. I am so impressed with the look of it.....and the recipes that you can search online for-which one to make first?? I am limited in what I can make. I don't have any meat except frozen and I thought I would make a pot of beans first. Pintos. I haven't had any real taste for meat recently so I think I will wait til I find that recipe that jumps out and says "make me!!". I am curious about the cheesecake though. Is it made in a special dish or pan or what?? I have made cheesecake in the slow cooker before-used half pint jars for that recipe. They were alright but I prefer baked. Maybe the IP will be a different outcome. Thanks Flaming Sword, it is magnificent.
October 7 at 17:41 EST .

  5 people like this.

   MeiDei  Flaming Sword made many angels smile! And He said: "well done, good & faithful servant."
23 hours ago .

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