we use pasturized eggs when we make egg nog...they are safe and you dont have to
worry about samonella. And they taste the same. The brand we get is from the
davidson farm. And find them in the egg section in a clear carton.




________________________________
From: rehab2 <rehab2@...>
To: kraft-meals-made-simple@yahoogroups.com
Sent: Saturday, February 28, 2009 3:34:55 PM
Subject: [Kraft-Meals-Made-Simple] Safety issue


My friends, as an RN with 30+ years experience, I do want to remind
everyone that raw eggs are a no-no where safety is concerned. If you
are making home made mayo, egg nog etc., I highly recommend an egg
substitute. Salmonella grows quickly in raw egg and can be lethal to
the very young, old and the sickly.
Amber in FL
If you have men who will exclude any of God's creatures from the
shelter of compassion and pity, you will have men who will deal
likewise with their fellow men.

~~St. Francis of Assisi, 1181-1226~~

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

it s flat like rice pressed
 


--- On Sun, 1/3/09, mama_miakb@... <mama_miakb@...> wrote:

From: mama_miakb@... <mama_miakb@...>
Subject: Re: [Kraft-Meals-Made-Simple] Poha Jalfrezi - very popular Indian snack
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Sunday, 1 March, 2009, 1:28 PM

Hi there, what is actually beaten rice?
Is it cooked rice n we make it soft using spoon? Or is it blended uncook rice?
Sent from my BlackBerry® wireless device via Vodafone-Celcom Mobile.

-----Original Message-----
From: "sushmarasoi" <sushmarasoi@...>

Date: Sat, 28 Feb 2009 17:18:20
To: <Kraft-Meals-Made-Simple@yahoogroups.com>
Subject: [Kraft-Meals-Made-Simple] Poha Jalfrezi - very popular Indian snack


Hi,
I am posting Poha Jalfrezi. It is a very popular Indian breakfast
dish.

Poha Jalfrejee

Ingredients:                           for 5/20 min
2 cups poha (beaten rice),
¼ cup shelled peas,
1 medium sized potato,
1 medium sized onion,
2 bread slices,
1 capsicum,
1 carrot,
2 tbsp chopped cashew nuts,
2 tbsp roasted peanuts,
1 tsp red chilli,
½ tsp gram dal,
½ tsp black gram,
½ tsp turmeric,
¼ tsp mustard seeds,
¼ tsp garam masala,
1 finely chopped green chilli,
2 whole red chillies,
6-7 curry leaves,
a few sprigs coriander leaves,
to taste salt,
lemon juice,
oil
Method:
	  Cut onion, potato, carrot, capsicum into thin long strips
and fry potato. Boil carrot and peas in salty water until they are
tender and drain. Wash the beaten rice and drain. Heat one ladle of
oil in a pan, crackle the mustard seeds, add black gram, gram dal and
curry leaves. When it turns brown, add onion and fry. When the onion
is tender, add turmeric, both red chillies, cashew nuts, peanuts and
stir. Add bread (cut into small squares, soaked in water and
squeezed), the fried potato, peas, carrots, capsicum, poha,  green
chilli and salt. Mix well. Garnish with coriander leaves, garam
masala and lemon juice. Serve hot.

Well..someone send message to me asking for more exotic food, so here
is the continuation of my sharing about top filipino exotic food...

Adobong bayawak(monitor lizard meat)

iNGREDIENTS:

* 1 PC. BAYAWAK (MONITOR LIZARD) APPROX..I KILO
* 2 PC. ONION
* 1 WHOLE GARLIC
* 1 THUMB SIZE OF GINGER
* 2 PCS OF LAUREL LEAF WITH BLACK PEPPER
* APPROXIMATELY HALF GIN BOTTLE OF LAURIAT SOYSAUCE
* APPROXIMATELY HALF BIN BOTTLE OF VINEGAR
* MSG OR MAGIC SARAP

PROCEDURE:
...Sautee ginger, garlic, onion then mix the monitor lizard meat, let
it boil till the meat tender and add the bay leaf with black pepper,
soy sauce and the vinegar..continue.. till meat become tender and the
sauce thick and stiff.

for some variety..you can put and add hot and spicy tomato catsup  to
make it more thicker sauce..

it is best and perfect as appetizer on drinking wines and liquor..

Hi, Just a quick fix, just in case you did use detergent and need to use the
pan, the fastest way to season youre pan ,is by useing onions, heat the pan, and
do some onions, chopped, or the edge slices, and , ready

gary




________________________________
From: lonontcan <lonontcan@...>
To: Kraft-Meals-Made-Simple@yahoogroups.com
Sent: Sunday, 1 March, 2009 2:31:31 AM
Subject: [Kraft-Meals-Made-Simple] Re: Cast Iron Pan Seasoning. (For lifetime of
happy frying)


You can use detergent on new pan before seasoning. After properly
seasoning it there is no reason to have to use detergent as it wipes
clean with paper towel. Always make sure it has oil coating when storing
and when you cook, add extra oil as you would in any other fry pan
except Teflon. If you notice, you will never see a restaurant clean down
their grill with detergent. They use a Brillo type pad with vinegar if
really gungy and then liberally coat with oil. Don't worry about germs
as preheating the fry pan before cooking will destroy that problem. If
you use detergent on a well seasoned pan, you will have a rusty mess
before the next usage. I have been using cast for years now and have had
no problems, and no stick. Wishing you the best... Brian
--- In Kraft-Meals- Made-Simple@ yahoogroups. com, Cassie Butler
<elfmodem@.. .> wrote:
>
> How do you clean it if you can't use detergent on it? I usually fry
chicken or potatoes in mine, and stuff sticks to the bottom. So I'm
assuming running it through the dishwasher is also a no no?
>
> Cassie
>
> I'm not fat; I just have a cookie fetish!
>
>
>
>
>
> ____________ _________ _________ __
> From: lonontcan lonontcan@.. .
> To: Kraft-Meals- Made-Simple@ yahoogroups. com
> Sent: Friday, February 27, 2009 8:33:03 AM
> Subject: [Kraft-Meals- Made-Simple] Re: Cast Iron Pan Seasoning. (For
lifetime of happy frying)
>
> In regards to seasoning a new cast iron fry pan:
> I have two 10 inch cast fry pans. One was a wedding present to my
> parents which was over 70 years ago. I purchased a new one about ten
> years ago which was unseasoned. The procedure I used to season it was
as
> follows:
> 1 - Wash skillet thoroughly with hot water and dish detergent.
> 2 - Rinse thoroughly making sure no soap residue remains.
> 3 - Allow to dry
> 4 - Place about 3 tbs of olive oil in bottom and rub thoroughly around
> bottom and sides.
> 5 - If any oil remains in bottom, which it will, leave it and place in
> preheated oven at 400 degrees.
> 6 - Bake in oven for 1/2 hour and within time remove twice and using
> same paper towel re-rub oil on all interior surfaces.
> 7- Never subject the seasoned pan to detergent as it will ruin
> seasoning. Just wipe with dry wipe after use and apply a lite coating
> of oil to maintain seasoning.
>
> The oldest pan (70+ years is as good as new. As a matter of fact It is
> my favorite. It is rather crusty on the outside but the interior of
the
> pan is clean and shiny. Maintain this regiment and you will be able to
> hand it down to your grandchildren with a good story to boot. Happy
> Frying... Brian
>
>
> --- In Kraft-Meals- Made-Simple@ yahoogroups. com, Retta S retta46542@
> wrote:
> >
> > Betty the new pans to talk about seasoning them. And I have done
> this before. So if you do get one that isn't seasoned. It explains
> how to do so. Following the directions and make sure after you use
the
> cast Iron pan, that you wash it and I always reseason with a paper
towel
> and some oil.. I put it back on the stove to fully dry the pan. Just
> wiping with a towel allows moisture to stay in the pan and can ruin
the
> seasoning.
> >
> > Hope that helps.
> >
> > Retta
> >
> > --- On Wed, 2/25/09, Betty Lacy betty.lacy@ wrote:
> >
> >
> > From: Betty Lacy betty.lacy@
> > Subject: Re: [Kraft-Meals- Made-Simple] question to who it may
concern.
> > To: Kraft-Meals- Made-Simple@ yahoogroups. com
> > Date: Wednesday, February 25, 2009, 4:42 PM
> >
> >
> >
> >
> >
> >
> > Hi Dorcas:
> >
> > A cast iron skillet has been a must have in every Southern kitchen
> since the Pilgrims came over on the Mayflower. They are very
> >
> > heavy pre-formed cast iron. When heated they get very hot and once
> they are seasoned nothing cooks like cast iron. I use my Grandmother'
s
> skillet it is probably 75 years old. They never wear out. A lot of
the
> skillets are made by the Lodge Cast Iron Company or the Florence Cast
> Iron Company. You can purchase these at most Wal-Mart stores or even
an
> outdoor camping type store. Caution is not to buy one that is not
> already "Seasoned". These skillets are great for oven baking and make
> the best cornbread ever.
> >
> > Hope this helps,
> > Betty
> >
> > ____________ _________ _________ __
> > From: Dorcas Nimo nimodorcas@yahoo. com>
> > To: Kraft-Meals- Made-Simple@ yahoogroups. com
> > Sent: Wednesday, February 25, 2009 5:58:04 AM
> > Subject: [Kraft-Meals- Made-Simple] question to who it may concern.
> >
> > question can i know what a cast iron skillet is. thank you .
> >
> > --- On Tue, 2/24/09, Terri Metz dickens2@thegrid. net> wrote:
> >
> > From: Terri Metz dickens2@thegrid. net>
> > Subject: [Kraft-Meals- Made-Simple] ] hi all/J Benedict
> > To: Kraft-Meals- Made-Simple@ yahoogroups. com
> > Date: Tuesday, February 24, 2009, 11:59 PM
> >
> > You actually make your own tortillas - - that is amazing. I can't
make
> > pie crust much less a tortilla lololol. Terri
> >
> > -----Original Message-----
> > From: Kraft-Meals- Made-Simple@ yahoogroups. com
> > [mailto:Kraft- Meals- Made-Simple@ yahoogroups. com] On Behalf Of J
> Benedict
> > Sent: Tuesday, February 24, 2009 7:34 AM
> > To: Kraft-Meals- Made-Simple@ yahoogroups. com
> > Subject: Re: [Kraft-Meals- Made-Simple] hi all
> >
> > Funny, I JUST finished cleaning up from making a batch of tortillas.
I
> > learned these years ago and you can't get them this soft and fluffy
in
> a
> > store.
> >
> > Mix together:
> > 3 C all purpose flour
> > 6 tsp Baking Powder
> > 3/4 C shortening
> > 2 Tbs salt
> >
> > --Hot Water - about 2 1/2 Cups ( you may need to add slightly more
or
> less
> > to get the dough consistency)
> >
> > Mix all the dry ingredients and break your shortening in - fully
> incorporate
> > the shortening into your flour mixture. Add enough HOT water to form
a
> > dough. *** The water should be as hot as your hands can stand it to
> work
> > it ***
> >
> > Roll your dough out onto a flour service and slowly knead it till it
> becomes
> > elastic. Break off smaller balls of dough to roll into individual
> > tortillas.
> >
> > Heat a cast iron skillet to about medium heat -
> >
> > As you roll each tortilla out - place in skillet - tortillas should
> have
> > small bubbles - flip and heat other side.
> >
> > I store these stacked and wrapped in dishtowels to keep let them
cool
> - they
> > can then be stored in plastic bags.
> >
> > To re-warm - heat your skillet and pop them back in for a few
seconds.
> >
> > From: ameer.barakat
> > Sent: Tuesday, February 24, 2009 1:25 AM
> > To: Kraft-Meals- Made-Simple@ yahoogroups. com
> > Subject: [Kraft-Meals- Made-Simple] hi all
> >
> > i need to know how i can make a TORTILLA or taco
> >
> > [Non-text portions of this message have been removed]
> >
> > [Non-text portions of this message have been removed]
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > [Non-text portions of this message have been removed]
> >
>
>
>

Savory Chicken Stew and Dumplings

Prep Time:15 min
Start to Finish:35 min
makes:3 servings

1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 3/4 cups reduced-sodium vegetable broth (from 32-oz box)
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken breast
1 cup Bisquick Heart Smart® mix
2 tablespoons chopped green onions (2 medium)
1/8 teaspoon onion powder
1/3 cup fat-free (skim) milk

1. In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in
broth with wire whisk until blended. Heat to boiling over medium heat, stirring
constantly. Stir in vegetables and chicken; heat to boiling.
2. In small bowl, stir together Bisquick® mix, onions and onion powder... Stir
in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce
heat.
3. Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

High Altitude (3500-6500 ft): No change.

http://groups.yahoo.com/group/Recipes-for-2/
Need some smaller recipes with only 2-3 servings?

These are going to be so much fun!
I have them saved under :
appatizers
side dish
vegtables
and to be printed now file!

Becky (central oregon)
"The only thing I am worried about catching up with me is reality... and then
all I can hope is that it dose not bite me in the butt."
Central Oregon.

---
Hi,
Could someone be so kind as to reposting the Orange Squash recipe, I
must have missed it. :)


  In Kraft-Meals-Made-Simple@yahoogroups.com, Gurvinder Kaur
<gurvinderkaurgk@...> wrote:
>
>  Hi,
> Thanks for the  lovely  recipe.
> I am going to make it today itself.
> I have few questions in my mind though.
>  
> 1. This KMS, and Sodium Benzoate,arnt these harmful, even tough in
small quantities.
>  
> 2.Though I know that all the products, available off the shelf 
contain these, but still if we are making it at home, then is there
away to avoid these chemicals ??
>  
> 3.As you mentioned to leave it for 15 days, what could be the logic
behind it .
>  
>  Regds.
> Gurvinder
>

Me too, I've been lurking for two weeks.  I've copied several really
great recipes and look forward to posting some of my own.

I'm retired.  My hobbies are golf, writing, photography and most
importantly cooking.  My husband praises me everyday for getting out
in the kitchen and cooking from scratch 99% of the time.  I'm
photographing my dishes and plan to start my own cooking blog when I
have enough pix and recipes.  I got a Nikon SLR for Xmas and it takes
magnificent pictures.  They look as good as any mag pix.

You're all great and I hope we keep getting new members and the list
thrives.  I'm starting my own cookbook on my laptop, made up of
recipes I gather on the internet and keep it in the kitchen.  Just
have to fire it up and find the recipe and voila, dinner.

Thanks for all you guys do.  Julie, AKA SuperKitchenGoddess :-)

hi all of you
 
 
 
can you give me the recipe of fruit cream?
 
 
 
 
if you know please tell

 

poha is raw polished rice that is beaten flat and used to make an indian snack,
it is nutritious and healthy.

Here is a recipe that was posted by a lady in one of the food groups,
maybe this one, but I didnt note who....I tried it and liked it for
something different from the usual pizza...best regards..David


Campfire Girls Skillet "Pizza"

I used to be a Campfire Girl troop leader when my kids were little.
Here is what my daughter found in her collection of recipes. I hope
this is what you're looking for.

Ingredients:
1 pound(s) ground beef
1 can (4 oz.) sliced mushrooms
water
1 can (8 oz.) pizza sauce
3 c Uncle Ben's Quick Brand Rice
1 large green pepper, chopped
1 1/2 tsp salt
1 tsp oregano
1/4 c grated Parmesan cheese
6 thin slices Mozzarella cheese

Method:
Brown meat in a 10-inch skillet; drain. Drain mushrooms, reserving
juice. Add water to juice to make 2 cups liquid. Add liquid, pizza
sauce, rice, mushrooms, green pepper, salt and oregano to beef; stir.
Bring to boil. Reduce heat, cover and simmer until liquid is
absorbed, about 5 minutes. Sprinkle Parmesan and arrange Mozzarella
on top of beef-rice mixture. Cover skillet and heat for 2-3 minutes,
or until cheese softens.



--- In Kraft-Meals-Made-Simple@yahoogroups.com, "Terri Metz"
<dickens2@...> wrote:
>
>
> Welcome to our group Linda.  Your skillet pan pizza sounds
wonderful.  My
> big problem is that I am not good at making dough - maybe I could
buy a
> ready made pizza dough lololol.    Terri

I was born and raised in Brooklyn, New York.  I moved my family to
California to escape the harsh eastern winters.  Little did I know that
when I moved to California the magic that was a New York City pizza
would be non-existent.  The only place in southern California that I
have found an equal to the New York pizza is the pizzeria in Avalon on
Catalina Island.

I have tried every recipe for pizza that I can find on the Internet,
including those that swear to be an equal to the glorious New York
pizza, but none have lived up to their claims.  I now turn to those of
you that have been in my place and finally found the Holy Grail of all
pizzas, true New York style pizza.

Please give me the secret and I will give you my first born.  He is
fifty years old now, but that is how desperate I am.

Christopher R. Mohr Sr.

I also put in some tomatoes, cut in small pieces and some meat in pieces
 
greetings
Jolanda

--- On Sat, 2/28/09, Christel Webb <christel.webb@...> wrote:

From: Christel Webb <christel.webb@...>
Subject: Re: [Kraft-Meals-Made-Simple] Potato Salad, German Style
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Saturday, February 28, 2009, 6:14 AM

Heavy cream is not used in German style potato salad. But we put gherkins in
and boiled eggs. Some put a sweat, diced apple in and/or wall nuts.
Christel (I'm German)

2009/2/28 Clara Redshaw <clararedshaw@...>

>
>
> POTATO SALAD GERMAN STYLE
>
>    Ingredients :
>
>
>
> 8 white potatoes, cooked, peeled and diced
>
> 1 ½ cup well seasoned mayonnaise
>
> ¾ cup heavy cream, whipped
>
> ¼ cup parsley leaves, finely chopped
>
> 1 medium size onion, finely chopped
>
> Salt
>
> Pepper
>
> Capers (optional)
>
>    Preparation:
>
> Combine cold diced potatoes with onion and parsley. Fold in, gradually,
> mayonnaise combined with whipped cream until the desired consistency.
Season
> with salt and pepper.Capers may be added to this salad.Serve as a side
dish.
>
>
>
>
>         4 – 6 servings
>
>
>
> [Non-text portions of this message have been removed]
>
>
>


[Non-text portions of this message have been removed]



------------------------------------

Yahoo! Groups Links








[Non-text portions of this message have been removed]

Hi Clara
 
I don't know where you got this recipe, but I don't think Greek people would use
ricotta cheese, which is very Italian.
In Greek potatoesalad you should have Feta cheese. Also they usually add some
mint into it as well as garlic (pressed)

--- On Fri, 2/27/09, Clara Redshaw <clararedshaw@...> wrote:

From: Clara Redshaw <clararedshaw@...>
Subject: [Kraft-Meals-Made-Simple] Greek Potato Salad
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Friday, February 27, 2009, 4:25 PM








GREEK POTATO SALAD     

   Ingredients :

 
Vinaigrette:

½ cup ricotta cheese, crumbled

1 tablespoon lemon juice

¼ cup olive oil

3 tablespoons natural yogurt

1 teaspoon sugar

Salt

Pepper
Salad:

1 cup tomato, chopped in medium size pieces

1 cup cucumber, seedless, diced

½ cup black olives, sliced

¼ onion, cut in thin julienne

1 tablespoon fresh oregano, chopped

1 lb 9 oz (700 g) white potatoes, cooked and cut in medium size pieces

Salt

   Preparation:

Vinaigrette:
Combine ricotta cheese with yogurt, lemon juice and sugar. Whisk in olive oil.
Season with salt and pepper.

Salad:
Combine tomato with cucumber and onion. Add chopped potato and oregano and mix.
Season with salt. Transfer to a salad bowl. Sprinkle olives on top. Drizzle with
vinaigrette.

 

        4 servings

[Non-text portions of this message have been removed]



















[Non-text portions of this message have been removed]

Hello! I purchased a new cast iron pan w/ceramic-inside from QVC a year ago, i
don't have any paperwork(manual,etc.), i need to know specifics
(care,seasoning,etc.) that are neccessary. does anyone know from experience?




[Non-text portions of this message have been removed]

--- In Kraft-Meals-Made-Simple@yahoogroups.com, Jessica A
<jess1cad007@...> wrote:
>
> we use pasturized eggs when we make egg nog...they are safe and you
dont have to worry about samonella. And they taste the same. The
brand we get is from the davidson farm. And find them in the egg
section in a clear carton.
>
>
>
>
> ________________________________
> From: rehab2 <rehab2@...>
> To: kraft-meals-made-simple@yahoogroups.com
> Sent: Saturday, February 28, 2009 3:34:55 PM
> Subject: [Kraft-Meals-Made-Simple] Safety issue
>
>
> My friends, as an RN with 30+ years experience, I do want to remind
> everyone that raw eggs are a no-no where safety is concerned. If
you
> are making home made mayo, egg nog etc., I highly recommend an egg
> substitute. Salmonella grows quickly in raw egg and can be lethal
to
> the very young, old and the sickly.
> Amber in FL
> If you have men who will exclude any of God's creatures from the
> shelter of compassion and pity, you will have men who will deal
> likewise with their fellow men.
>
> ~~St. Francis of Assisi, 1181-1226~~
>
> [Non-text portions of this message have been removed]
>
>
>
>
> [Non-text portions of this message have been removed]
>Some people cannot have egg substitutes such as myself, As I am on
the Celiac diet. And I make Egg Nog with those eggs myself. You are
right at some points. It should be drank right away and not saved. I
am a Manager in Food Service. Also 20 years as an R.N.

hi.. im nadia,i'll already try some of chicken soup recipe given by my
friend.. and now i want to get a new one from u..
hope u can with me, and any kind of other soup..
tq

hi.. im nadia, 20, from malaysia
you are very talented in design new recepies.. very interesting
Actually Malaysia is a country that came with mix culture of indian,
chiness, n malay.
this amayzing combination makes our food taste become variety, and as
malay im enjoy the spicy food.. and i'm also in a diet progress.. can
you tell me any suggetion of a dietry food as i enjoy spicy food.. it
is alright for me to take spicy food in my dietry progress??

Thanks also for the recipe my name is Lucy  Angeles I'm from Morong,Rizal
Philippines I'm married, Teacher of English but now not teaching I'm Educational
Mangement Information System ( EMIS) Coordinator at Tanay National High School
here also in the Pilippines please to meet u.

Menudo :
1 kl. pork meat cut into cubes
1 box Kraft cheese chopped into cubes
1 bottle Catsup
1 big tomato sauce
1 tsp salt
1tsp pepper
4  tomatoes chopped
 4  onions chopped
1 can small chorizo
3 pcs. garlic minced

mix all the ingredients in one bowl. Heat the casserole and put enough cooking
oil and saute the garlic when golden brown place/put all the mixed ingredients
in the casserole.Let it simmer /cover , stir once in a while and let it cook
Serve it with rice

 



________________________________
From: "suewaller@..." <suewaller@...>
To: Kraft-Meals-Made-Simple@yahoogroups.com
Sent: Friday, February 27, 2009 11:38:31 AM
Subject: Re: [Kraft-Meals-Made-Simple] English Beef Pot Pie




Thanks for the recipe, sorry let me introduce myself my name is sue, am
originally from England, now living in Canada married have two children well
not children any longer lol 26 and 28 lol anyways pleased to be here

sue
English Beef Pot Pie

2 Ib. beef round steak, cut into 1 - inch cubes
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 medium carrots, pared & sliced
3 medium potatoes, peeled and sliced
1 large onion, thinly sliced
1 can (16 Oz.) whole tomatoes

Place steak cubes in Crock-Pot. Combine flour, salt and pepper; toss with
steak to coat thoroughly. Stir in remaining ingredients except Biscuit
Topping and mix thoroughly. Cover and cook on Low setting for 8 to 10 hours.

One hour before serving, remove meat and vegetables from Crock-Pot and pour
into shallow 2 1/2 qt. baking dish. Preheat oven to 425 degrees F. Cover
meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.

Biscuit Topping
2 cups flour
1 tsp. salt
3 tsp. baking powder
1/4 cup shortening
3/4 cup milk

Mix dry ingredients. Cut in shortening until mixture resembles coarse
cornmeal. Add milk all at one time; stir well. Pat out on floured board;
roll out to cover baking dish.

http://groups. yahoo.com/ group/casseroles _and_crockpots/
Looking for some new crockpot recipes? Casseroles?

hello out there i'm your new member, just call me Hermie...just want
to know How to make a good, delicious STEAMED Lapu-lapu...pls///

It is thick rice flakes.



________________________________
From: "mama_miakb@..." <mama_miakb@...>
To: Kraft-Meals-Made-Simple@yahoogroups.com
Sent: Sunday, 1 March, 2009 1:28:51 PM
Subject: Re: [Kraft-Meals-Made-Simple] Poha Jalfrezi - very popular Indian snack

Hi there, what is actually beaten rice?
Is it cooked rice n we make it soft using spoon? Or is it blended uncook rice?
Sent from my BlackBerry® wireless device via Vodafone-Celcom Mobile.

-----Original Message-----
From: "sushmarasoi" <sushmarasoi@...>

Date: Sat, 28 Feb 2009 17:18:20
To: <Kraft-Meals-Made-Simple@yahoogroups.com>
Subject: [Kraft-Meals-Made-Simple] Poha Jalfrezi - very popular Indian snack


Hi,
I am posting Poha Jalfrezi. It is a very popular Indian breakfast
dish.

Poha Jalfrejee

Ingredients:                           for 5/20 min
2 cups    poha (beaten rice),
¼ cup shelled peas,
1 medium sized potato,
1 medium sized onion,
2 bread slices,
1 capsicum,
1 carrot,
2 tbsp chopped cashew nuts,
2 tbsp roasted peanuts,
1 tsp red chilli,
½ tsp gram dal,
½ tsp black gram,
½ tsp turmeric,
¼ tsp mustard seeds,
¼ tsp garam masala,
1 finely chopped green chilli,
2 whole red chillies,
6-7 curry leaves,
a few sprigs coriander leaves,
to taste salt,
lemon juice,
oil
Method:
      Cut onion, potato, carrot, capsicum into thin long strips
and fry potato. Boil carrot and peas in salty water until they are
tender and drain. Wash the beaten rice and drain. Heat one ladle of
oil in a pan, crackle the mustard seeds, add black gram, gram dal and
curry leaves. When it turns brown, add onion and fry. When the onion
is tender, add turmeric, both red chillies, cashew nuts, peanuts and
stir. Add bread (cut into small squares, soaked in water and
squeezed), the fried potato, peas, carrots, capsicum, poha,  green
chilli and salt. Mix well. Garnish with coriander leaves, garam
masala and lemon juice. Serve hot.

Welcome to the group, Julie.  Glad you came out of hiding to introduce
yourself!
Lori
Moderator

--- In Kraft-Meals-Made-Simple@yahoogroups.com, Julie Gettys
<juliegettys@...> wrote:
>
> Me too, I've been lurking for two weeks.  I've copied several really
> great recipes and look forward to posting some of my own.
>
> Thanks for all you guys do.  Julie, AKA SuperKitchenGoddess :-)
>

Welcome, Adriana. Sounds like you enjoy cooking.  Be sure to post a
favorite recipe when you have a chance.
Thanks!
Lori
Moderator

--- In Kraft-Meals-Made-Simple@yahoogroups.com, "adriana.signer"
<adriana.signer@...> wrote:
>
> Hi my name is Adriana. As a new member wanted to introduce myself.

Hi Clara
 
I don't know where you got this recipe, but I don't think Greek people would use
ricotta cheese, which is very Italian.
In Greek potatoesalad you should have Feta cheese. Also they usually add some
mint into it as well as garlic (pressed)

--- On Fri, 2/27/09, Clara Redshaw <clararedshaw@...> wrote:

From: Clara Redshaw <clararedshaw@...>
Subject: [Kraft-Meals-Made-Simple] Greek Potato Salad
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Friday, February 27, 2009, 4:25 PM








GREEK POTATO SALAD     

   Ingredients :

 
Vinaigrette:

½ cup ricotta cheese, crumbled

1 tablespoon lemon juice

¼ cup olive oil

3 tablespoons natural yogurt

1 teaspoon sugar

Salt

Pepper
Salad:

1 cup tomato, chopped in medium size pieces

1 cup cucumber, seedless, diced

½ cup black olives, sliced

¼ onion, cut in thin julienne

1 tablespoon fresh oregano, chopped

1 lb 9 oz (700 g) white potatoes, cooked and cut in medium size pieces

Salt

   Preparation:

Vinaigrette:
Combine ricotta cheese with yogurt, lemon juice and sugar. Whisk in olive oil.
Season with salt and pepper.

Salad:
Combine tomato with cucumber and onion. Add chopped potato and oregano and mix.
Season with salt. Transfer to a salad bowl. Sprinkle olives on top. Drizzle with
vinaigrette.

 

        4 servings

[Non-text portions of this message have been removed]



















[Non-text portions of this message have been removed]

Yes Christel, it  can be substituted by ricotta cheese.
Clara

--- On Fri, 2/27/09, Christel Webb <christel.webb@...> wrote:

From: Christel Webb <christel.webb@...>
Subject: Re: [Kraft-Meals-Made-Simple] Greek Potato Salad
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Friday, February 27, 2009, 9:01 PM






This sounds really great and I want to make it.
Could cottage cheese be used instead of ricotta cheese?
Thanks
Christel
2009/2/28 Clara Redshaw <clararedshaw@ yahoo.co. uk>

>
>
> GREEK POTATO SALAD
>
> Ingredients :
>
>
> Vinaigrette:
>
> ½ cup ricotta cheese, crumbled
>
> 1 tablespoon lemon juice
>
> ¼ cup olive oil
>
> 3 tablespoons natural yogurt
>
> 1 teaspoon sugar
>
> Salt
>
> Pepper
> Salad:
>
> 1 cup tomato, chopped in medium size pieces
>
> 1 cup cucumber, seedless, diced
>
> ½ cup black olives, sliced
>
> ¼ onion, cut in thin julienne
>
> 1 tablespoon fresh oregano, chopped
>
> 1 lb 9 oz (700 g) white potatoes, cooked and cut in medium size pieces
>
> Salt
>
> Preparation:
>
> Vinaigrette:
> Combine ricotta cheese with yogurt, lemon juice and sugar. Whisk in olive
> oil. Season with salt and pepper.
>
> Salad:
> Combine tomato with cucumber and onion. Add chopped potato and oregano and
> mix.
> Season with salt. Transfer to a salad bowl. Sprinkle olives on top. Drizzle
> with vinaigrette.
>
>
>
> 4 servings
>
> [Non-text portions of this message have been removed]
>
>
>

[Non-text portions of this message have been removed]



















[Non-text portions of this message have been removed]

I am needing any recipes that have Turkey in them.  Turkey Casserole,
or Turkey Soup, anything that contains Turkey.  I have a elderly
friend that will only eat Turkey and I cook for her all the time!
PLEASE SEND ME SOME!   Thanks

Hello,

My name is Nicole. I am a 37 year old married mother of three.
I currently live in MS. I am looking forward to trying some of the
great recipes I have seen on here. I also look forward to sharing
what I have. I hope to get to  know you all. Thanks for having me.

[Non-text portions of this message have been removed]

Hi Nadia,
I'm Indian and a vevetarian and also trying to loose weight.
As such, I found that the best thing to do is to --
1.  Take the vegetable of your choice like say 300 gms of Okra
2.  Cut fine, lengthwise one onion
3.  Chop up a couple of tomatoes say 100 gms
4.  Keep ready 1/2 tsp chillypowder as used in India,1/2 tsp cummin
powder, 1/4tsp turmeric powder and salt to taste
5.  Heat 1 spoonful oil of your choice in a wok and drop in the onion.
Saute it for a couple of minutes, add tomatoes. Add half cup of water
and let it cook. Add the spices and your vegetable, and let it cook to
your need.(some may like half cooked veggies).
6.  Once its cooked, you can eat it with a cupfull of rice and your
calories will not exceed about400 and you end up with a full stomach
too.
Give it a try
All the best
Shalini

--- In Kraft-Meals-Made-Simple@yahoogroups.com, "vanila_kiwi@..."
<vanila_kiwi@...> wrote:
>
> hi.. im nadia, 20, from malaysia
> you are very talented in design new recepies.. very interesting
> Actually Malaysia is a country that came with mix culture of indian,
> chiness, n malay.
> this amayzing combination makes our food taste become variety, and as
> malay im enjoy the spicy food.. and i'm also in a diet progress.. can
> you tell me any suggetion of a dietry food as i enjoy spicy food.. it
> is alright for me to take spicy food in my dietry progress??
>

I start by making home-made chicken stock. When you cook chicken, don'tclean
out the pan! Put all the bones back in the pans, boil 1-2 cups of water,pour
into the pan. Scrape to loosen up the spices & skin that may be stuck tothe
pan. Pour back into the pot, boil for an hour (more or less, depending on
the amount). Cool, separate any remaining meat from the bones. If you are
notmaking soup right away, you can freeze the stock. Now it's up to you,
plain stock, add noodles, vegetables, leftover chicken meat.It'll turn
out a little different every time, but always yummy! Michaelann,  in
Abbotsford,BC  Canada

   ----- Original Message -----
   From: "vanila_kiwi@..."
   To: Kraft-Meals-Made-Simple@yahoogroups.com
   Subject: [Kraft-Meals-Made-Simple] chicken soup
   Date: Mon, 02 Mar 2009 00:40:04 -0000

   hi.. im nadia,i'll already try some of chicken soup recipe given by
   my
   friend.. and now i want to get a new one from u..
   hope u can with me, and any kind of other soup..
   tq

dear nadia,

i have tried this chicken soup with my family and they enjoy the taste. i hope
you will also find this soup, as tasting and nutritious.

steps: 1. half cup chop cooked chicken into small bits
2. chop fresh onions 3 tables spoons 3. one wrist size of sotanghon (vermicelli)
soaked in a glass of water 3. one chopped cooked egg.4. half cup of fresh or
canned chopped mushroom.  

how: brown garlic in a small amount of cooking oil, put chopped onion, black
pepper, drops of fish sauce. Put the chopped chicken, mushroom and vermicelli.
simmer until all is done. Pour the chicken broth (approximately 6 cups, simmer 
for 10 minutes, to boil). Once all ingredients are cooked and tender, but not
overcooked, stir a tbsp of cornstarch to boiling soup and remover from fire.
Drop 1/4 of a chicken buillon and stir according to your taste. Before
serving, drop a bit of brown garlic on the soup.

Nadia, this, I learned from my family when i was young and still delicious and
mouth-watering soup either for breakfast, lunch or dinner. This is good for a
family of 6...

I hope I was able to share my family's simple chicken soup.




 



________________________________
From: "vanila_kiwi@..." <vanila_kiwi@...>
To: Kraft-Meals-Made-Simple@yahoogroups.com
Sent: Monday, March 2, 2009 8:40:04 AM
Subject: [Kraft-Meals-Made-Simple] chicken soup


hi.. im nadia,i'll already try some of chicken soup recipe given by my
friend.. and now i want to get a new one from u..
hope u can with me, and any kind of other soup..
tq







[Non-text portions of this message have been removed]