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  1. #11
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    Is there going to be a chapter for recipes cooked in the
    Ninja 3n1 cooker ?
    How about baquette recipes?

  2. #12
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    Hey rodfair. This sounds like a great idea! I have some recipes that I didn't originate.
    If I did post them, & put down the originator's name for credit, would that be okay?
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  3. #13
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    I'll start working on my Tasmanian Devil Green Chili Stew as soon as some one sends me a Tasmanian Devil; preferably gutted, skinned and frozen!

    I'll work on some green chili dishes, or as we say in Tejas, Chili Verde!


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  5. #14
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    I like the fuscia camo!!! but then again I would!!I say "yeah" on the book on CD! will check out the sea cadet corps, too! thanks!!
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  6. #15
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    Quote Originally Posted by elPescador View Post
    Is there going to be a chapter for recipes cooked in the
    Ninja 3n1 cooker ?
    How about baquette recipes?
    Regarding the Ninja..Never heard of it! But I looked it up, WHEN THE WIFE WAS OUT!!!! Looks cool and useful.
    Separate section...NOPE, BUT add your recipes in the appropriate meat section!
    I assume you mean baguette???? Nope. But would probably include that under Superbowl recipes.
    Send me a recipe and I will do my best to fit it in.
    NOTHING is etched in stone YET!


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  7. #16
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    Quote Originally Posted by locknload View Post
    Hey rodfair. This sounds like a great idea! I have some recipes that I didn't originate.
    If I did post them, & put down the originator's name for credit, would that be okay?
    As long as the recipes are not directly copied from Betty Crocker, or some other cook book that's fine..... If they are then we run into difficult ground!
    Taking this country back....one job at a time!

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  8. #17
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    I like the idea of your cook book but i think an image needs to be added to each recipe . Doesn't have to be large , just enough like in cook books to give a person an idea what the results look like .

  9. #18
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    Quote Originally Posted by Texheim View Post
    Where is my blasted King Ranch Casserole recipe? Nothing is "open and can and pour it in" when talking about that recipe.
    I have one for "Mexican Chicken Casserole", which I have also heard called "King Ranch Casserole". I simplified it down to roughly the following:

    2 lb. chicken, boiled and shredded (Can use browned hamburger instead.)
    2 cans cream of chicken soup (Can also use cream of mushroom, or one of each, to taste.)
    2 cans diced spiced tomatoes (I use Rotel.)
    1 bag tortilla chips, crushed (I use Doritoes.)
    1 bag shredded cheese blend
    If using beef, also include: 1 cube beef or chicken bouillon, mixed to package instructions. (Can make stronger, to taste.)

    Prepare the meat. (If chicken, boil and shred, and reserve the water used to boil it. If using beef, brown, break up, and drain.)
    Mix the soup and Rotel, and heat in microwave.
    If using bouillon for the liquid, prepare it.
    Using a 9"x13" baking dish, put down a layer of the crushed chips.
    Soak the chip layer with the liquid.
    Lay down a layer of meat, then a layer of the soup/Rotel mixture.
    Optionally, you can repeat to make a second layer of the meat and soup mixtures.
    Cover with cheese.
    Place in oven at 400F for 20-30 minutes, until the cheese is melted and the casserole has been brought to a consistent temperature.

    Texheim, is that similar to what you were thinking of?
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  10. #19
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    Quote Originally Posted by atcroft View Post
    I have one for "Mexican Chicken Casserole", which I have also heard called "King Ranch Casserole". I simplified it down to roughly the following:

    2 lb. chicken, boiled and shredded (Can use browned hamburger instead.)
    2 cans cream of chicken soup (Can also use cream of mushroom, or one of each, to taste.)
    2 cans diced spiced tomatoes (I use Rotel.)
    1 bag tortilla chips, crushed (I use Doritoes.)
    1 bag shredded cheese blend
    If using beef, also include: 1 cube beef or chicken bouillon, mixed to package instructions. (Can make stronger, to taste.)

    Prepare the meat. (If chicken, boil and shred, and reserve the water used to boil it. If using beef, brown, break up, and drain.)
    Mix the soup and Rotel, and heat in microwave.
    If using bouillon for the liquid, prepare it.
    Using a 9"x13" baking dish, put down a layer of the crushed chips.
    Soak the chip layer with the liquid.
    Lay down a layer of meat, then a layer of the soup/Rotel mixture.
    Optionally, you can repeat to make a second layer of the meat and soup mixtures.
    Cover with cheese.
    Place in oven at 400F for 20-30 minutes, until the cheese is melted and the casserole has been brought to a consistent temperature.

    Texheim, is that similar to what you were thinking of?
    It's similar but has A LOT of short cuts

    1/2 cup unsalted butter
    1 yellow onion, chopped
    1 red bell pepper, chopped
    8 ounces button mushrooms, sliced
    4 cloves garlic, minced
    1/2 teaspoon chili powder
    1/4 teaspoon cayenne pepper
    1 teaspoon salt
    1 teaspoon black pepper
    1 cup all-purpose flour
    3 1/2 cups chicken stock
    1/2 cup heavy cream
    3 mild green chiles, roasted, peeled (stems and seeds discarded), and diced
    1 ten-ounce can Ro-Tel
    18 corn tortillas
    1 cooked chicken (poached or roasted), meat shredded
    1 cup shredded Jack cheese
    1 cup shredded cheddar

    Melt the butter in a large sauté pan over medium heat. Add the vegetables and sauté on medium-low about 7 minutes. Stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in flour, 1/2 cup at a time, and stir until the white is no longer visible. Whisk in 3 cups of the stock, 1 cup at a time, until smooth. Whisk in cream and stir in chiles and tomatoes.

    Preheat the oven to 350. Grease a 9-by-13-inch baking dish with butter. Pour remaining 1/2 cup of stock into a bowl. Stack the tortillas in the bowl, 6 at a time, to moisten, then line the bottom of the pan with the tortillas, making sure they overlap each other by about one third. Cover the tortillas with half the sauce. Add half the chicken and sprinkle with a third of the cheese. Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese. Top with the remaining tortillas and cheese.

    Bake for about an hour, until bubbling and lightly browned on top. Remove from the oven and let sit for 10 minutes before serving.

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  11. #20
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    uummm...most of my recipes are in picture form...*shrugs shoulders* I have two blonde daughter in-laws.
    Texheim, rodfair and RonPT24/7 like this.

 

 
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