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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 4:37:45 PM | Cleaning out a cupboard of food,,,cans and bags of stuff. Found a can of Refried Beans. No idea why I would have it since I am not a fan of mexican food but I am willing to try using it. But what though. Anyone got something simple to make using it. Should be a question mark there but sometimes it goes FUNKY on me.
I sooooooooooooo enjoy this particular aspect of the FORUM. Keep those musings coming.
DivaM of Yellowknife, NWT, Canada | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 7:06:06 PM | | ..A lot of people make a type of salsa dish with refried beans spread on the bottom with sour cream..tomatoes, lettuce , cheese and salsa on top...then scrape it all up with some Tortilla chips.. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 7:13:08 PM | | ...Man..I don't know what you can do to baked beans that makes them suck...but maybe you just had the wrong recipe for the taste you remembered. Did you make them from scratch ( ie..did you have to soak and drain the navy beans?) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 7:42:51 PM | look up a taco salad recipe, like this:
http://www.cooks.com/rec/doc/0,1643,128181-245194,00.html
and mix the can of beans in with the meat after it is prepared, then follow the rest of the recipe.
For beans, semi-homemade, one can of baked beans, can of kidney beans, drain the kidney beans and dump both cans in a sauce pan. dice some onions and green or red peppers, sweat them in a skillet until soft, dump them in the saucepan, I usually add a jalapeno or two to the onion and pepper mix. maybe a tbsp or two of brown sugar, maybe a little mustard, worchestshire sauce to taste, simmer it for a few hours. basic, but pretty good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 7:49:02 PM | I am making a salad w/ mixed greens, blue cheese, cranberries, sweet/spicy pecans (YUM from Trader Joe's) and a raspberry vinaigerette (sp?). I was also going to make this bbq pork I have on naan bread but it is just too dang hot to consider anything that hot.
Greetings from the Land of Extreme Heat Warnings... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 8:02:07 PM | Hey Pup , oh ya ..did the soak overnight thing with the beans , got everything going the next day and when I went to add the brown sugar....I found it in the cupboard as hard as a rock..lol. The nearest store of any sort is 45 minutes away so I turned to mans best friend....the hammer and a screwdriver...needless to say ....things went bad from there..hehe.
I guess they werent THAT bad ,I ate them anyways and threw the rest in the freezer for a rainy day, but somehow they just werent the same as I remember as a kid....then again...nothing ever is. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 8:44:23 PM | Next time, twist, put a slice of bread in with the brown sugar rock and seal it up for a few hours . Overnight is best. Softens right up.
Chicken & Saffron Rice. Spiced and browned the bird with cinnamon, cumin, turmeric, coriander and garlic and stewed it in tomatoes.
Chores!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 9:16:08 PM |
Then dump one box of white cake mix on top, put a few butter dollops about 4 to 6 or to taste over the top. Put into an oven that has been heated to 350 degrees untill golden brown
Okay aintnopixie: I followed your recipe with only a slight variation. This is what I did and, I'm not too sure that it came out the way it is supposed to, but I TRIED
I bought an aluminum disposable casserole pan; figuring that would be easier and to just recycle when I am done with it. I bought the almond extract, a can of crushed pineapple and instead of cherry pie filling (no one likes that), I bought Strawberry pie filling. I followed your directions to the letter. I mixed the DRAINED crushed pineapple with the strawberry pie filling and a teaspoon of almond extract. I mixed it together on the bottom of the aluminum disposable pan and then dumped the Pillsbury white cake mix on top and smoothed it out on top of the other ingredients. I then took the dollops of butter that you said to put around the top and baked at 350* setting the timer for 45 minutes and then put for another 15 when I saw that it wasn't golden brown yet. OKAY...now HERE is the part that I DON'T understand. The pie filling was hot underneath, but the cake powder was powder in a lot of places. IS IT REALLY SUPPOSED TO BE THAT WAY??? Powdery????? Did I do something wrong???? It tasted great HOT, but not sure why it is STILL POWDERY???? Maybe you could advise me.
In any case, dinner consisted of a fresh garden salad of baby field greens with grape tomatoes, chopped celery hearts and balsamic vinagrette dressing, slice of fresh cantelope melon, chicken parmigiana with angel hair pasta and finally....a small dish of that DUMP CAKE that sounded fantastick but didn't quite look so great. (I hope it is safe to eat RAW cake powder...I don't know)
Anyway...that's my story and, I'm sticking to it.
~~Beth~~  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 10:11:17 PM | Diva first, then Bethy
Diva
a. Try using plain basic flour tortillas with a bit of refried beans smeared around, add or don't, some hot sauce or salsa, add some cheese and fold 1/3 to the center, then tuck up the bottom, then fold the other third to the center (left side to center, bottom up about 3/4 to 1", right to center) heat in microwave about 30 seconds in a napkin. Watch out - it will burn the fire out of your tongue!! Open it up and add some sour cream and shredded lettuce and chopped tomato and onion afterwards. If you like cilantro put some on; if not, just don't . Same thing with any of the ingredients --there's nothing sacred about any of them.
b. If that just doesn't cut it for you, turn them into a bean based chili stew. Just brown the meat, onion and garlic as you would for any chili and substitute the refried beans for whatever beans are called for. There's a great dip/stew thing I used to do with "some" mild sausage. like a breakfast sausage, the refried beans, a can of Ortega brand mild green chilis along with their liquid, and some cheese melted in at the last minute. It's a good dip with bread cubes, tortilla chips, fritos ... fried flour tortilla peices (just tortillas cut in 6 to 12 peices and fried quickly and drained--they are gooood) or Squaw bread, Navaho Bread, Fry Bread-- there are a gazillion names for it; any thing for dipping--not too sure about vegetable for dipping though) .
Bethy: I think (at least this is what I can picture happening) that you used a woefully inadequate amount of butter. Most of the recipes I know of for this fairly old timey recipe take about 1 to 1 1/2 sticks of butter, either melted and drizzled all over the top, or cut into very thin slices and layed all over the top of the cake. So those dollops needed to be pretty hefty.
Also, all of my variations for it have a slightly different technique than --uhoh can't remember who posted it. The stuff needs to be put in the cake pan in fairly smooth layers. It's a basic old Boy Scout camp/dutch oven favorite. So I'm all but certain it was a case of too little butter to support the recipe. And yes you were as safe eating the raw powder as the baked cake.
Try it again using this old Southern recipe and see if turns out more like you expect it to. This one is made with Blueberry Pie Filling, but any one of them will work.
DUMP CAKE
Oven to 350 degrees; use a 9x13" pan
Grease the baking dish or pan, and set aside.
Spread in smooth layers in this order:
1 can (20 oz) crushed pineapple WITH IT"S JUICE, NOT DRAINED
1 can (abt 21 oz) blueberry pie filling
1 box dry white or yellow cake mix (be careful NOT to mix up the layers).
Sprinkle with cinnamon or cinnamon sugar if desired
Cut up TWO (this one calls for ALOT of butter) sticks of butter in thin slices and layer them all over the top of the cakemix. I think that's waaay too much and I'd try 1 stick first and see if you are able to cover all of it with that amount first, going to the 1 1/2 sticks only if necessary).
Sprinkle with 1 cup chopped nuts if desired
Pop it into the oven for 45-50 minutes
Variations: Spice cake mix and apple pie filling-- this one is soooo good
Yellow cake mix and cherry filling
Strawberry cake mix and strawberry filling
Good luck --this one has that Southern Charm (but I have the same recipe in a California Grange Cookbook so who knows?)
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/17/2008 10:21:10 PM | Earlier I had a good old fashioned Chicago Style hot dog with kielbasa YES! I love those.
For tonight I brought my wrap just as the ones I have posted in the last few days, some raw carrots and white and purple radishes. I really like these white ones. I forgot my fruit, but I have my tangerine essence water! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 1:23:31 AM | | I am eating Pringles parmesan garlic potato crisps and drinking ginger ale. Later it will be cold cereal for breakfast. Trying to pack to go to Florida today, at least now I have a lot of room in the car, trying not to think about the amount of gas it takes to drive 470 miles at 80 dollars a tank and 4 dollars a gallon. I will eat shrimp every day til I pop, and enjoying my time away from home and always love the ocean. Friend who is going with me is from Indiana and has not been to the ocean before except in England. I cannot imagine growing up somewhere so land locked since I have always lived 6 hours or less from the coast. Told myself that I will decide while away if I am going to continue to see the man from my past who has reappeared. Am leaving cell phone and computer at home, bet I will either decide that they really enhance my life or that I can live without them just fine. Everyone have a great week and I will miss the recipes and posts from my food forum friends.....Fifi | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 5:02:19 AM | Oh Fifi hun I wish I was going with you. Sounds like a wonderful holiday! And by all means, do take time to think about what you want to do. Sometimes we all just need to back off from every day life to soul search a bit. Good luck hun and enjoy yourself!
OT: Last nite I had canned spaghetti on toast! lol. Sounds gross but tastes good in a quick pinch! Came home from work, friends were there, drank some wine. Got late, I was starved! So ate and then crashed! No gourmet anything for me last nite! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 6:44:53 AM | you soften brown sugar by putting ite sugar in a plastic bag and microwave it until it is soft Ia couple of minutes.
When you cook beans, they have to be baked slowly and make sure the top of the beans is always covered with liquid. Add water to achieve this.
Donna | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 7:50:43 AM | If I don't shrivel up and die in the heat today, I'm going to try and grill this marinated Santa Maria tritip I picked up last weekend on my grill. (eegads, just the thought of that right now.. )
Either that or I will stick it (and my head) in the freezer and take Thai soup over to my sick friend if she feels up to the company. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 10:32:53 AM | | Green Eyes, it turnd out perfect. Not all of the cake mix will get soft. And you can use any fruit pie filling. I have never tried strawberry tho. And yes the raw mix is fine. Hope this helps. Enjoy! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 3:25:11 PM | aintnopixie: I'm confused about it because there was just so much powder that was loose on the top of the filling. Perhaps I should have melted a whole stick of butter and poured it on top and then baked? I don't know. It STILL tastes good. I put it in the fridge last night, but haven't tasted it since it chilled overnight. We'll see or maybe I will make it better next time. The recipe is fantastick though.. Thank you again.
Anyway..this morning consisted of my own version of an "Egg McMuffin". I took a sour dough english muffin, toasted it while I poached an egg in the microwave. Buttered each side of the muffin, slid the egg on top of one side, sprinkled with four kinds of shredded cheese, dill weed and then closed it together and nuked it for about 20 seconds in the microwave on a plate until the cheese was melted. Had a glass of 1% milk with that. Yummy.
Lunch consisted of...hmmm..come to think of it..I haven't had anything. I guess I wasn't all that hungry.
I just had a Michelob Ultra Pomegranate Raspberry pilsner beer. Not bad I say. NOT BAD....Might have another one and then plan what I'm eating for din din. Any suggestions??? I could take a frozen margerita pizza out of the oven, defrost some shrimp and put it all over the pizza and cook that. Yummy...sounds like a plan.(maybe)..
Hey all my cooking buddies...hope all is well with everyone.
Later...~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 7:48:19 PM | | That might work. My family are big butter lovers so i naturaly use alot (sorry forgot that before) if you use margiren about a table spoon per drop of butter or a stick of butter sliced and placed around (i called my grandma for more exact directions) and that should do it sorry for the confusion | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 7:51:40 PM | Katie: I know what you mean about the heat. Here in central FL it has been high 90's every day. . Went to the beach yesterday and foolishly let myself get so sunburned that I can hardly move *insert moan here* so I don't want to eat anything hot. Think it will be just a cold sandwich for tonight.
Hey Beth: My "vacation" is over! I can post again. I need to stick with the cooking forums...never get in any trouble here.
Beth, I love Margaritas and I love shrimp and I love pizza...eating them all together is something I'm not sure of???
Hudson Hutch: I have seen your wit and sarcasm in many other threads...I consider it an honor you brought it here...please post often. Oh yeah, surely you had collards or some type of greens with that fried chicken, right? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 8:53:29 PM | Naughtical:
What Margarita? Did I say I had a Margarita? No..that is a kind of pizza silly....A Margharita (maybe I'm spelling it wrong) is a type of pizza that has chopped tomatoes on it. I put the defrosted shrimp that is cooked, deveined and just has the tails on (I remove those too) on top of the pizza and then cook to the frozen pizza directions..lol..I'm thinking.."Gee, doesn't Naughty KNOW by now that I ONLY drink red wine and an occasional (flavored) beer?" LOL...I was thinking.."Where did I say that I was drinking Margharita's?" LMBO....lol..okay..well..it was a good thought though, but I would have to agree with you that it probably wouldn't be a good combination either what you suggested.
Anyway..going to get my "beauty rest"...good night all.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 9:17:15 PM | Sorry Beth...when I read this:
I could take a frozen margerita pizza out of the oven, defrost some shrimp and put it all over the pizza and cook that.
I thought you meant you had a "Margarita" flavored pizza...hey, I know it sounds weird but there is a lot of strange food out there.
Now...I wouldn't turn down a pizza with a Margarita on the side.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 9:24:00 PM |
I could take a frozen margerita pizza out of the oven, defrost some shrimp and put it all over the pizza and cook that.
Yep Naughtical...after reading it again and seeing it up close, I could definitely see how one could misconstrue THAT..lol
Sorry about that and I WASN'T YELLING AT YOU..LMBO...
Glad you are back..and missed ya..for sure. Have lots of catching up to do so let me know when you are free to email back and forth.
BTW...NO MENTION of my new pictures from the POF dance event that I attended on 6/13? LOL...Hmmm....oh well.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/18/2008 10:02:46 PM | Hi Rover, Naughty and Bethy,
I haven't been up many hours tonight, but I had the Ruby Mini Trio, so far I have eaten about 1/3 of it, so I guess that is what I will have when I get hungry again tonight. I liked the crab burger a lot better than I thought I would. It was good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/19/2008 4:06:32 PM | I've really tried to be good, but you know it's just been one of those weeks...so I'm heading down the street to my favorite takeout for ribs and chicken wings. Throw in a cold Blue Moon or three and ! think it will be a good night. :   | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/19/2008 4:15:13 PM | Vbtx: That sounds pretty good to me. I had never heard of Blue Moon but I guessed it was a beer. I googled it...very interesting but I think I will stick with my Bud Lite. For others who don't know:
Blue Moon, a Belgian-Style white beer brewed by the Molson Coors Brewing Company, was launched in 1995. Originally called Bellyslide Belgian White, it was created by Keith Villa, a brewmaster at Coors Field's Sandlot Brewery (the onsite brewery owned by the Molson Coors Brewing Company). The beer is orange-amber in color with a cloudy appearance because it is unfiltered. It is also spiced with coriander and orange peel in addition to the hops found in most beers. Blue Moon does have a more pronounced orange flavor than many other beers of the style. The grain bill for Blue Moon includes malted barley, white wheat, and oats.
I was planning on cooking out a couple of steaks but with my sunburn *insert moan here* I can't stand the thought of a hot grill. Guess I will cook them inside, not sure if I want to fry them in a cast iron skillet or just throw them under the broiler??? EVERYTHING sounds too HOT! | |
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