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Thread: Jade's Recipe Exchange.

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    Quote Originally Posted by Jade Dragon View Post
    You might have to exercise more, if you had me around.
    Are you planning any gardening this summer?

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    Quote Originally Posted by ThatOwlWoman View Post
    Are you planning any gardening this summer?
    Possibly, but I won't know til the time comes.

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    Quote Originally Posted by Jade Dragon View Post
    Possibly, but I won't know til the time comes.
    I was less than impressed with the various nursery offerings last year, so this year I'm starting the peppers and tomatoes and cabbage from seed. We left the hoophouse cover on this winter so it'll be warmed up and ready to go in April. Last winter we took it off for fear of the wind tearing it away. Last fall we weighed it down with cinder blocks, and piled snow around the edges so the wind can't get up under there.

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    Quote Originally Posted by ThatOwlWoman View Post
    I was less than impressed with the various nursery offerings last year, so this year I'm starting the peppers and tomatoes and cabbage from seed. We left the hoophouse cover on this winter so it'll be warmed up and ready to go in April. Last winter we took it off for fear of the wind tearing it away. Last fall we weighed it down with cinder blocks, and piled snow around the edges so the wind can't get up under there.
    I normally start plants in the aerogrow, and transplant. Some don't work well with transplant since they don't like their roots disturbed. Tomatoes do great though. Just loosely wrap some news paper around the stem, into the very top of the dirt to ward off cut worms, and bury maybe a quarter of the stem. Root will grow out of the stem, making for extra hearty root system.

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    Quote Originally Posted by Jade Dragon View Post
    Possibly, but I won't know til the time comes.
    LOL, sounds like me every year for the last several...

    I planted mostly sunflowers last year & a few veggies but I might be gone for a few weeks so might hold off & have a nice fall garden...

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    Just got 48 honeybelle oranges in the delivery today. Time to make some marmalade. I have never made marmalade, but gonna find out how now as we can never go through the whole box before they start to go south. yum yum. If you have never had a honeybelle, you have never had a good orange.

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    Just thought I'd leave a tip for baking, if you want less fat, but still want decadent. Instead of oil, I've gotten in the habit of using the coffee creamers in the refrigerated section. So In brownies, or cakes, basically, but it doesn't work with everything. I was using the southern pecan flavored one. Now for the best result you just use half oil, and half creamer. You can replace it altogether though. Just had some brownies, and boy were they fudgy.

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    Quote Originally Posted by Jade Dragon View Post
    Just thought I'd leave a tip for baking, if you want less fat, but still want decadent. Instead of oil, I've gotten in the habit of using the coffee creamers in the refrigerated section. So In brownies, or cakes, basically, but it doesn't work with everything. I was using the southern pecan flavored one. Now for the best result you just use half oil, and half creamer. You can replace it altogether though. Just had some brownies, and boy were they fudgy.
    Good tip... thanks! When I make home-made bread I usually substitute olive oil for vegetable oil; it acts as a preservative so your bread doesn't develop mold as quickly, assuming you don't eat the whole loaf within a day or two.

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    Quote Originally Posted by Irish Exit View Post
    Just got 48 honeybelle oranges in the delivery today. Time to make some marmalade. I have never made marmalade, but gonna find out how now as we can never go through the whole box before they start to go south. yum yum. If you have never had a honeybelle, you have never had a good orange.
    Hi! How did it turn out?

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    Quote Originally Posted by ThatOwlWoman View Post
    Good tip... thanks! When I make home-made bread I usually substitute olive oil for vegetable oil; it acts as a preservative so your bread doesn't develop mold as quickly, assuming you don't eat the whole loaf within a day or two.
    Made some homemade parmesan peppercorn bread today. I cheat, using my Cuisanart breadmaker. It sure makes great toast!

    Also been using my Instant Pot a lot lately. A couple of days ago, New Orleans red beans and rice. Yesterday, orange chicken. So easy!

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    Excellent thread! There is such great advice here. Thank you for posting this!

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    Quote Originally Posted by domer76 View Post
    Made some homemade parmesan peppercorn bread today. I cheat, using my Cuisanart breadmaker. It sure makes great toast!
    Also been using my Instant Pot a lot lately. A couple of days ago, New Orleans red beans and rice. Yesterday, orange chicken. So easy!
    Now you're not allowed to make us drool about recipes unless you share them! We have a Cuisinart bread machine too.... would you mind sharing that recipe?

    How long does it take to make the beans and rice in the InstaPot?

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    Quote Originally Posted by Aimée View Post
    Excellent thread! There is such great advice here. Thank you for posting this!
    I purposely keep the scuffle out of this conversation. It has many haters, but a decent batch of regulars.

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    Quote Originally Posted by Jade Dragon View Post
    I purposely keep the scuffle out of this conversation. It has many haters, but a decent batch of regulars.
    Do I get any bonus cookies for referrals, like Aimee? lol

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    Quote Originally Posted by ThatOwlWoman View Post
    Now you're not allowed to make us drool about recipes unless you share them! We have a Cuisinart bread machine too.... would you mind sharing that recipe?

    How long does it take to make the beans and rice in the InstaPot?

    Page 12 of the recipe book.

    https://www.cuisinart.com/share/pdf/...100_recipe.pdf

    The recipe I followed for the red beans called for a 30-35 minute cook time. That’s with dried beans. After that was done, I then added a can of diced tomatoes and recooked for about 3 minutes. You can’t get beans to soften by cooking them in a tomato base, so that’s why the toms are added later.

    · 4 cloves garlic, minced
    · 1 onion, diced
    · 1 green bell pepper, diced
    · 2 stalks celery, thinly sliced
    · 1 pound dry red beans
    · 1 1/2 teaspoons Cajun seasoning
    · 1 teaspoon dried oregano
    · 1/2 teaspoon dried basil
    · 1/4 teaspoon dried sage
    · 2 sprigs fresh thyme
    · 2 bay leaves
    · 4 cup low sodium vegetable broth
    · Kosher salt and freshly ground black pepper, to taste
    · 1 teaspoon hot sauce, or more, to taste
    · 2 green onions, thinly sliced

    DIRECTIONS:

    1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
    2. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
    3. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
    4. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
    5. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
    6. Serve immediately with rice and hot sauce, garnished with green onions, if desired.

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