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Post by RickB on Jul 31, 2023 9:02:49 GMT -5
Wife made this the other night and it was great. She changed it around a little by adding mushrooms and onions.
She used a packet of dry Hidden Valley Ranch dressing.
Slow Cooker Ranch Pork Chops
(Author: Sarah Olson)
Easily make delicious ranch-flavored pork chops using cream of chicken soup combined with a packet of ranch dressing,
for finger-licking good chops!
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6
Equipment:
Slow Cooker- 6 quart or larger
Ingredients:
2 lbs. pork chops center cut
21 oz. cream of chicken soup (two 10.5 oz. cans) do not add water.
1 oz. ranch seasoning packet
fresh parsley for garnish
Instructions:
In a small bowl, whisk together the cream of chicken soup and ranch seasoning packet, set aside.
Add the pork chops in a single layer to the slow cooker, pour the soup mixture over the pork chops and spread evenly.
Cover and cook on HIGH for 3-4 hours or LOW for 4-5 hours.
Remove the pork chops from the slow cooker and mix the sauce well. Serve the pork chops with the sauce and garnish with parsley. Enjoy!
Notes
Serve with mashed potatoes or rice.
Cream of mushroom soup can be used in place of cream of chicken.
If the sauce is too thick, whisk in 3-4 tablespoons of hot chicken stock or water.
Store leftovers in the refrigerator for up to 3 days in an airtight container
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RWA3006
Cave Dweller 
Member since March 2009
Posts: 4,625 
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Post by RWA3006 on Aug 4, 2023 11:52:08 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it.
2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient.
5 cups sugar.
3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks.
1/4 cup lemon juice.
1 box of regular pectin.
Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. Makes 5 or 6 pints.
This stuff works as a nice glaze for meats too.
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Post by RickB on Aug 4, 2023 16:09:27 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it. 2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient. 5 cups sugar. 3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks. 1/4 cup lemon juice. 1 box of regular pectin. Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. This stuff works as a nice glaze for meats too. Make sure to use stainless steel cookware as this will eat up copper, aluminum and other metals. |
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RWA3006
Cave Dweller
Member since March 2009
Posts: 4,625
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Post by RWA3006 on Aug 4, 2023 16:33:55 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it. 2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient. 5 cups sugar. 3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks. 1/4 cup lemon juice. 1 box of regular pectin. Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. This stuff works as a nice glaze for meats too. Make sure to use stainless steel cookware as this will eat up copper and other metals. You're scaring the nice people, Rick! It's not really radioactive or anything and only one of my buddies had to call the paramedics after trying it. |
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Post by Son Of Beach on Aug 4, 2023 19:16:48 GMT -5
Make sure to use stainless steel cookware as this will eat up copper and other metals. You're scaring the nice people, Rick! It's not really radioactive or anything and only one of my buddies had to call the paramedics after trying it. Yea but he was just telling them how awesome it was |
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rockbrain
Cave Dweller
Member since January 2022
Posts: 3,167
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Post by rockbrain on Aug 4, 2023 20:39:03 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it. 2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient. 5 cups sugar. 3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks. 1/4 cup lemon juice. 1 box of regular pectin. Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. This stuff works as a nice glaze for meats too. Make sure to use stainless steel cookware as this will eat up copper and other metals. I'm not big on apricots but this sounds good. I just got another bunch of peaches. I bet that would work too! |
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RWA3006
Cave Dweller
Member since March 2009
Posts: 4,625
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Post by RWA3006 on Aug 5, 2023 0:06:02 GMT -5
Make sure to use stainless steel cookware as this will eat up copper and other metals. I'm not big on apricots but this sounds good. I just got another bunch of peaches. I bet that would work too! I've made it with peaches and it was good but I prefer the apricots because of they seemed to compliment the habanero a little better. |
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Post by RickB on Oct 15, 2023 19:37:29 GMT -5
Lemon Garlic Shrimp and Scallops   |
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Post by rockjunquie on Oct 16, 2023 8:15:44 GMT -5
Lemon Garlic Shrimp and Scallops Why oh why do you tempt me so? DH really can't stand any kind of seafood. The best I can hope for is when he takes pity on me and gets me sushi. I don't care for restaurant seafood- in general. |
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Post by RickB on Oct 16, 2023 10:25:03 GMT -5
Let him eat steak. Wife fixed these for us a couple nights ago and cooked them on the George Foreman grill. You really really must try them Tela.
Edit: Make sure to have pasta, garlic bread and a salad when you fix this.
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Post by RickB on Nov 24, 2023 14:35:26 GMT -5
Turkey Soup
(Rick B)
1. Turkey scraps and carcass/bones:
Boiled in large pot for about three to
four hours until meat falls apart. Remove
bones and fat. Let turkey mixture cool then
put in refrigerator overnight. Next morning ladle
out the turkey fat/oil that is remaining and reheat.
2. Add these ingredients and simmer for about 4 hours:
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 chicken bouillon cubes
2 beef bouillon cubes
2 15 oz cans diced tomatoes
1 8 oz can tomato sauce
2 15 oz cans sliced green beans
1 15 oz can corn
1 15 oz can black eye peas
1 15 oz can black beans or beans of choice
1/2 fresh cabbage - chopped
1 medium onion - diced
2 turnips - diced
1 small rutabaga - diced
2 carrots - sliced
1 stalk of celery - diced
2 potatoes - diced
3. Toward the end of the 4 hours add:
1/2 cup uncooked barley
1/2 cup uncooked rice
add water as needed.
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Post by liveoak on Nov 25, 2023 11:36:02 GMT -5
Chili Corn Turkey Chowder6 New Mexican Chiles (Roasted peeled, stems & seeds removed) 6 cups Turkey Broth 2 potatoes ( peeled & diced) 2 medium onions chopped fine 4 cups whole corn ( best if dry roasted in pan, until brown,with a little liquid smoke before adding) 2 cups Turkey- diced. 2 cup grated cheddar cheese 2 cups heavy cream ¾ tsp salt ( varies depending on how salty your broth is) Combine everything except cheese & cream and cook until potatoes are done (a couple of hours). Add cream & cheese and heat until soup is hot & cheese has melted. Low Carb VariationCorn – substitute 3 cans of “Baby Corn” diced Potato – substitute 2 cups diced cauliflower or Jicama Onion – use 1 cup diced onion
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Post by rockjunquie on Nov 25, 2023 20:36:00 GMT -5
Turkey carcass soup (Thanksgiving Soup)
Put the leftover carcass in the pressure cooker or Instant Pot. Fill to cover 2/3 with water. No seasoning needed. Cook for 2 hours. Let cool. Strain out all the bones and meat. Set aside to cool. Put the broth in the fridge overnight. Skim the fat off the top. Pick the meat from the bones. Add to stock. Add leftovers. (gravy, stuffing, potatoes, corn, green beans- whatever, but no cranberry sauce) The stuffing will season it. If you don't have enough, you can add a half box of whatever brand prepared that you like. Add carrots, celery and onion. Simmer in a big pot on the stove for a couple hours or until the carrots are cooked, but the longer the better. Stir frequently, it might stick. Adjust seasonings. Serve.
I almost forgot- before serving add cooked egg noodles.
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Post by RickB on Jan 1, 2024 7:11:29 GMT -5
"Why We Eat Black-Eyed Peas and Collard Greens on New Year’s Day"By: Alexandra Foster "According to historian and food scholar, Adrian Miller, black-eyed peas represent coins, collard greens represent paper money and cornbread represents gold. Some say you’ll have the best chance at luck if you eat exactly 365 black-eyed peas, one for each day of the year. Others will even add a coin to the pot that the peas cook in, and it is said that whoever gets the coin in their dish will have the most luck in the coming year. But where did the practice originate? While there are varying origin stories, both have ties to African American history and culture. One version says that during the Civil War, Union army soldiers in General Sherman’s troop raided the Confederate army’s food stash but left behind black-eyed peas, viewing them as a food for livestock. When the Confederate army had to make do with what remained, they were lucky to have the black-eyed peas to eat during the harsh winter, thus it became a symbol of luck and abundance.".... www.foodnetwork.com/fn-dish/holidays/why-do-you-eat-black-eyed-peas-collard-greens-new-years
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Post by rockjunquie on Jan 2, 2024 16:57:02 GMT -5
"Why We Eat Black-Eyed Peas and Collard Greens on New Year’s Day"By: Alexandra Foster "According to historian and food scholar, Adrian Miller, black-eyed peas represent coins, collard greens represent paper money and cornbread represents gold. Some say you’ll have the best chance at luck if you eat exactly 365 black-eyed peas, one for each day of the year. Others will even add a coin to the pot that the peas cook in, and it is said that whoever gets the coin in their dish will have the most luck in the coming year. But where did the practice originate? While there are varying origin stories, both have ties to African American history and culture. One version says that during the Civil War, Union army soldiers in General Sherman’s troop raided the Confederate army’s food stash but left behind black-eyed peas, viewing them as a food for livestock. When the Confederate army had to make do with what remained, they were lucky to have the black-eyed peas to eat during the harsh winter, thus it became a symbol of luck and abundance.".... www.foodnetwork.com/fn-dish/holidays/why-do-you-eat-black-eyed-peas-collard-greens-new-years We had the collards and black eyes peas, but not the cornbread. Hopefully, we'll still get some luck out of it.  |
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Post by liveoak on Jan 3, 2024 8:11:00 GMT -5
But, did you count the peas
Thanks for the history lesson. Patty
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Post by RickB on Jan 3, 2024 10:37:05 GMT -5
But, did you count the peas Thanks for the history lesson. Patty
I now have two years worth of good luck with the black eye peas but I choked on the penny. |
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Post by liveoak on Jan 3, 2024 10:42:16 GMT -5
I was thinking you might break your teeth  I guess I'm just not southern enough !
Patty
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Post by RickB on Feb 7, 2024 18:53:31 GMT -5
Shrimp And Corn Chowder
Ingredients:
3 ears fresh shucked yellow corn
2 Tbsp. butter
1 strip hardwood smoked bacon (cut into small pieces)
1 diced small sweet onion
1 tsp. minced garlic
1 cup low sodium chicken broth
1/2 pint half and half
6 medium baby red or white potatoes, peeled quartered
1 tsp. kosher sea salt
1/4 tsp. black pepper
1 lb. peeled and deveined raw shrimp
Directions:
Cut kernels from the cobs and place into a bowl. Using a tablespoon, scrape the pulp and liquid from the cobs into the
bowl and save it all for later.
Put the pieces of bacon into a large saucepan over medium high heat and lightly brown. Put the butter into the saucepan,
and as it melts, add the onion. Cook, stirring occasionally, until the onion is translucent. Stir in the chicken broth, quartered
potatoes, salt, pepper and minced garlic. Bring it to a boil, then reduce the heat to medium low. When the potatoes are
tender, add the corn and continue to cook for 5 more minutes.
Ladel 1 full cup of the hot chowder into a blender and process until it is smooth. Pour it back into the remaining chowder
along with the half and half. Bring back up to a simmer using medium heat then add the shrimp and cook until they turn
opaque and are cooked thoroughly. Turn off heat and serve.
Makes 4 bowls
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Post by Son Of Beach on Mar 10, 2024 16:17:50 GMT -5
Shrimp And Corn Chowder Ingredients: 3 ears fresh shucked yellow corn 2 Tbsp. butter 1 strip hardwood smoked bacon (cut into small pieces) 1 diced small sweet onion 1 tsp. minced garlic 1 cup low sodium chicken broth 1/2 pint half and half 6 medium baby red or white potatoes, peeled quartered 1 tsp. kosher sea salt 1/4 tsp. black pepper 1 lb. peeled and deveined raw shrimp Directions: Cut kernels from the cobs and place into a bowl. Using a tablespoon, scrape the pulp and liquid from the cobs into the bowl and save it all for later. Put the pieces of bacon into a large saucepan over medium high heat and lightly brown. Put the butter into the saucepan, and as it melts, add the onion. Cook, stirring occasionally, until the onion is translucent. Stir in the chicken broth, quartered potatoes, salt, pepper and minced garlic. Bring it to a boil, then reduce the heat to medium low. When the potatoes are tender, add the corn and continue to cook for 5 more minutes. Ladel 1 full cup of the hot chowder into a blender and process until it is smooth. Pour it back into the remaining chowder along with the half and half. Bring back up to a simmer using medium heat then add the shrimp and cook until they turn opaque and are cooked thoroughly. Turn off heat and serve. Makes 4 bowls I need to remember to make this one Rick |
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