The U3DA Kitchen

A place where have some extra fun..
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spacekdet
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Re: The U3DA Kitchen

Post by spacekdet » 14 Jan 2014, 16:07

That's a pretty small slice taken out of there, you sure you don't want more?

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jamesmc
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Re: The U3DA Kitchen

Post by jamesmc » 14 Jan 2014, 17:52

spacekdet wrote:I hope you meant 'gravy', because 'gray sausages' doesn't sound like it would end well.

Drinking the finest recycled Nukerowave coffee here.
That's when you reheat what was left in the carafe from yesterday.
Yes, it's as good as it sounds.
Reduce, Reuse, recycle, forever and ever, amen.

I like my sausages "gray" and heaving with organisms!

Gives them that 'alive' taste.

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Finis
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Re: The U3DA Kitchen

Post by Finis » 11 Oct 2015, 03:29

I got vine ripened tomatoes from a customer's plants and made this spaghetti sauce. Recipes called for blanching the tomatoes and removing the skins but I left the skins on. I cut damaged spots and ends and cut them in quarters to check for internal problems. Then I put them in the blender. I browned most of a garlic bulb, chopped, in a deep skillet and cooked two pounds of pork sausage in it. Then I added the blended tomatoes, some tomato paste, Italian Seasoning flakes, and a chopped onion and let that simmer. I put 2/3 of it on two pounds of egg noodles and froze the rest.
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Finis
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Re: The U3DA Kitchen

Post by Finis » 13 Oct 2015, 02:30

Apple pie made from apples from customer's trees. Prepared enough apple slices to fill the pie pan. Added about quarter cup of brown sugar, some cinnamon, spread bits of butter in it, and put the top crust on. Cook about 400F for 10 or 15 minutes then at 350F until the top crust is golden and solid when tapped with a spoon. Plenty more apples. I'll prep them for pies and freeze.
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Finis
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Re: The U3DA Kitchen

Post by Finis » 27 Dec 2015, 03:26

Get pickled Serrano peppers. Slice two or three 2.5 inch long ones and put them in 40 or 50 ounces of tomato soup. Put a tablespoon or two of the juice from the can in there too. They're a bit hotter than Jalapenos so don't put to much. This isn't to make the soup hot it is to get an interesting flavor.

Who has an interesting but not too fancy recipe for chile rellenos?
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trueBlue
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Re: The U3DA Kitchen

Post by trueBlue » 27 Dec 2015, 04:57

Ingredients
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2 Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3 Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

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Finis
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Re: The U3DA Kitchen

Post by Finis » 02 Mar 2016, 00:33

trueBlue: Made that. Ate that. Good! I used pablano peppers.
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Finis
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Re: The U3DA Kitchen

Post by Finis » 05 Apr 2017, 02:19

Fierce cooking. Listened to ACDC War Machine (link). Read instructions on cake mix. What's in my mind? "dooo daaah dooo daaah, shiny metal pan, shiny metal pan".
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spacekdet
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Re: The U3DA Kitchen

Post by spacekdet » 05 Apr 2017, 03:40

Step 1: retrieve box from trash can
Step 2: read instructions

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Finis
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Re: The U3DA Kitchen

Post by Finis » 25 Jan 2018, 01:27

Guy gave me venison chorizo. Cooked. Tasting. Mmmmm, making burritos.
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