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RE: What are States known for?
Date shakes in AZ. Can't remember the route, I passed thru on the way from San Diego to PHX. Amazing. Try them even if you don't like dates. Tastes like caramel. It's famous, just google it.
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Leo Benson
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02/09/12 05:33am |
Camp Cooks and Connoisseurs
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RE: What are States known for?
Actually, SC peaches are as good if not better than Georgia's. We have quite a few roadside peach stands that have been featured in Southern Living Magazine. We also have good BBQ (the sauces vary greatly by the regions of the state) and good seafood. If you know your route, post it or pm me and I can be more specific. Happy and safe travels!
Bessingers BBQ in Charleston!!!
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Leo Benson
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02/09/12 05:32am |
Camp Cooks and Connoisseurs
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RE: What are States known for?
Here in Louisiana I think of Fishing & Hunting, Collage Football, Craw-fish, Gumbo and Mardi Gras. "These are the things I think of as a native Louisianian.
What part of LA are you passing through?
I had an amazing jalapeño cheddar grit cake at Masons in Baton Rouge.
Beignets, pralines, gumbo, jambalaya, po boys, muffulettas in NOLA, (central market), the list goes on...... It's not humanly possible to leave LA hungry!!
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Leo Benson
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02/09/12 05:30am |
Camp Cooks and Connoisseurs
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RE: Chocolate mug cake
Here is an easy one that works good:
3, 2, 1 CAKE
These individual little cakes are amazing
And ready to eat in one minute! They are perfect
For whenever you feel like a treat without all the fat
And calories that cake can have
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.
DIRECTIONS:
In a ziploc bag, combine the two cake mixes together
And mix well. For each individual cake serving, take
Out 3 Tablespoons of the cake mix combination and Mix it
With 2 Tablespoons of water in a small microwave-safe
Container. Microwave on high for 1 minute, and you have
Your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
And use whenever you feel like a treat! You can top
Each cake with a dollop of fat free whipped topping
And/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
To remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
Lemon, orange, etc. Just remember that one of the mixes has
To be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
Storage bag, one that 'zip locks' or 'self-seals', or a
Container that seals tightly, shake the two cake mixes to
Blend and then make the recipe. Storage of mix is simple,
Put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
In it. So, if, anyone is allergic to egg whites, you can NOT
Serve this recipe.
Is there such thing as low carb box mixes for angel food cake and regular cake? Would they work here?
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Leo Benson
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02/07/12 01:42pm |
Camp Cooks and Connoisseurs
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RE: Why does grilled cheese sandwiches stick in the pan?
Well I used to use that spread and did not have any problems. I don't believe that's the issue.
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Leo Benson
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02/06/12 02:19pm |
Camp Cooks and Connoisseurs
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RE: Gourmet Vinaigrette
This is the way I make mine, too. The mustard emulsifies the oil and vinegar and holds them together. I usually use some herbs de Provence, or some thyme, savory, marjoram or whatever.
For a nice change, replace the honey with other liquid sugars, like boiled cider syrup or cherry syrup, and use white balsamic. Very nice. Especially on a salad with mesclun mix, Gorgonzola, candied walnuts, dried cherries, and apple or pear slices.
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Leo Benson
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02/05/12 03:11pm |
Camp Cooks and Connoisseurs
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RE: Couponing
We make just about everything from scratch, and many, not all, coupons are for boxed, canned, and processed things, so they don't help us much. We still find though it's way more economical to make everything, and much healthier too. Less sodium, fat, and sugar. Plus we know "where it's been", so to speak.
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Leo Benson
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02/05/12 03:07pm |
Camp Cooks and Connoisseurs
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RE: Caramel/glazed nuts
This is my recipe for caramel corn. I have tried skipping the pop corn and just using all nuts. Worked pretty well.
½ Cup brown sugar
¼ Cup dark corn syrup
1 Tablespoon molasses
¼ Cup butter
½ Teaspoon salt
1 Tablespoon water
1 Teaspoon vanilla
1 to 2 cups nuts
8 Cups popped pop corn
Preheat oven to 250 degrees and lightly grease a large cookie sheet
Pop your corn and lightly salt, shaking it so that unpopped kernels sink to the bottom of the bowl. Set aside.
In large pan, melt butter. Add brown sugar, corn syrup, molasses, salt and water. Cook over medium high heat for about 3 to 5 minutes. Stir regularly. Big bubbles should form and it will get much thicker. Add nuts and remove from heat.
Add vanilla and stir well. Quickly add pop corn and stir until evenly coated. Do not pour pop corn from bowl on to pan or your caramel corn will be filled with kernels.
Bake for about 20 to 30 minutes.
As pop corn cools, break lightly and remove from pan. If you wait too long it will stick to the pan.
• For sticker caramel corn, add more syrup.
Tip – I have used Microwave – Light Pop Corn and it has worked well
Try adding some cayenne and liquid smoke to it!
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Leo Benson
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01/25/12 05:43am |
Camp Cooks and Connoisseurs
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RE: Any Atkins followers out there?
Also see my recipe this week for pizza soup. On my bowl, I did not use bread. I took a handful of fat free mozzarella on a Pam- sprayed plate, added 3 pcs of turkey pepperoni on top, and microwaved til crisp. Used that as my crouton.
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Leo Benson
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01/24/12 11:45am |
Camp Cooks and Connoisseurs
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RE: Any Atkins followers out there?
I also made healthier sausage gravy that I put in an egg white omelet. No flames please, I know how to make the real deal which is probably what got me in this shape to begin with!
Take one tube jimmy dean lite bkfst sausage and brown with extra lean ground beef, same amount. (I grind my own completely defatted eye of the round)
When cooked, add I can healthy cream of mushroom soup, undiluted, and garlic powder, onion powder, black pepper, cayenne, sage, thyme, and poultry seasonings. Add a splash of skim and stir til creamy.
Place a third cup or so on an egg white omlet with a handful of fat free cheddar and some hot sauce.
A pretty good alternative when you're watching calories but just want that flavor.
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Leo Benson
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01/24/12 11:42am |
Camp Cooks and Connoisseurs
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RE: Any Atkins followers out there?
Not Atkins, but Dukan, which is similar but lower in fat.
I made a lasagna but left out the pasta. I'm in the meat only phase, so no eggplant or zucchini as "noodles"
Layer very lean cooked ground beef sautéed in tomato sauce with Italian seasonings, with layers of fat free ricotta mixed with egg whites and fat free mozzarella.
Mix up some remaining tomato sauce and a few egg whites and pour on top and shake so it sinks down through layers. Bake at 350 til ricotta is set.
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Leo Benson
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01/24/12 11:36am |
Camp Cooks and Connoisseurs
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Caramel/glazed nuts
Try this in caramel- take whatever recipe you use and replace part of the water and sugar with honey, and add some cayenne pepper and liquid smoke. Really!
I used this to coat some toasted almonds with a light glaze. Incredibly good!
If you want a quick shortcut for a small amount of nuts, put a cup of nuts in a microwave safe bowl. Add a tbsp of butter, 2 tbsp honey, half a tsp of liquid smoke, and 1/4 tsp cayenne. Stir well.
Heat in microwave 45 sec at a time, stirring between, til nuts are smelling good and glaze has cooked down a bit. Pour onto tin foil to cool. Addicting.
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Leo Benson
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01/23/12 11:58am |
Camp Cooks and Connoisseurs
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RE: Crock pot use while driving?
Fried the built in inverter in our TT doing this while traveling.
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Leo Benson
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01/22/12 11:38am |
Camp Cooks and Connoisseurs
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RE: Good day for a pot of pizza soup!
Ingredients
1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 ((number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth
That sounds delicious!
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Leo Benson
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01/21/12 06:29pm |
Camp Cooks and Connoisseurs
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RE: Good day for a pot of pizza soup!
What is in Brunswick stew? I put beef, potatoes, carrots, celery, onion in stew, and sometimes mushrooms, barley, and/or parsnips if no one is looking.
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Leo Benson
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01/21/12 04:05pm |
Camp Cooks and Connoisseurs
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RE: Cast Iron Dutch Oven Cooking...
Look in yard sales and flea markets. Many people don't realize what they have. They see a rusty old pan( which can easily be cleaned and seasoned!)
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Leo Benson
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01/21/12 04:00pm |
Camp Cooks and Connoisseurs
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RE: Good day for a pot of pizza soup!
Anything warm is welcome here-got a foot of snow on the ground!
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Leo Benson
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01/21/12 03:57pm |
Camp Cooks and Connoisseurs
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Good day for a pot of pizza soup!
Pizza soup
3 Italian sausage links- I use lean turkey Italian sausage-hot
2 cans diced tomatoes
1 lg onion, diced
1 clove garlic, minced
1 red or green pepper, diced
Seasonings: fennel seed, oregano, basil, thyme, about a tsp of each
3 cups beef stock- I use sodium free
Optional items: roasted red pepper, diced, mushrooms, or anything you like on pizza
Pepperoni- I use turkey pepperoni
Mozzarella, shredded. I use fat free
Slices of Italian or French baguette
Unease the sausage and place in large soup pot with onion, pepper, garlic, and seasonings. Sauté til meat is cooked and veggies are soft.
Add the undrained tomatoes and simmer.
Add stock and any options. I add mushrooms and sundried tomatoes and a few sliced black olives.
Top baguette slices with a handful of cheese and place a pepperoni or two on top. Broil til golden.
Ladle soup into bowls and top with a pizza crouton.
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Leo Benson
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01/21/12 01:48pm |
Camp Cooks and Connoisseurs
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RE: Making Beef Tinga today
I use a lot of chipoltes....keeps the worms away :E
Uh...... Ok I guess! Don't know what to say to that!!
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Leo Benson
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01/20/12 08:53pm |
Camp Cooks and Connoisseurs
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RE: Making Beef Tinga today
I think canned chipotles in adobo are weapons of mass destruction and should be governed according to the Geneva Convention! Two tablespoons to a pound of meat will still burn a hole right through your tongue! I'll have to admit though, it does sound very tasty.
It honestly wasn't very hot, Steve. Just a pleasant flavor with a mind after-heat. I put the rest of the puréed chili in the freezer for another time.
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Leo Benson
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01/20/12 10:35am |
Camp Cooks and Connoisseurs
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