Wednesday, January 31, 2018

{soups-salads-and-salad-dressings} File - Advertising groups on this list

 


Unless prior approval is given, there is to be no advertising on this or any of my other groups. If you are an ACTIVE member and ask, I have no problem with you advertising your group within reason. However, if you have never posted and just post an invite, you will be removed.

Group owner/Moderator

Beth Layman

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{soups-salads-and-salad-dressings} File - Messages that are not recipe related

 


Messages that are not recipe related

I don't mind messages being sent but it has come to my attention(me approving message and other e-mails from other people about their groups)that some messages sent are being considered spam.I will not approve these messages.These groups are for recipes and questions or comments about recipes, not about stuff that has nothing to do about recipes or the kitchen.If I recieve 2 or more of these from the same person I will do what I don't like to do, that is unsub you and ban you from the groups.I hope you underatand and so by this rule. Thank you

List Mom/Owner/Moderator

* Beth *

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{soups-salads-and-salad-dressings} File - Questions

 


If you have any questions or a problem(with someone on the list). Please e-mail me at blayman39@gmail.com or at my secondary is e-mail blayman42@yahoo.com. Please do not contact the person whom you have a problem with. Contact me and I will solve the preoblem thank you.

Beth Layman
Owner/Moderator

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{soups-salads-and-salad-dressings} File - Unscribe From The Group - Please Read

 


If for any reason you want to leave the group. Please don't write into the group to ask to be unsubbed from the group. The owner and moderators can't do that because we don't have your account. There is two ways to do this. The first one is to go to your yahoo group list. Then you push the edit groups. There you will then see where it has the menu of to change your e-mail from one address to another if you have more then one. It also has unsub. Push that then save. It will remove you from the list.The other way is by mail. There is a link at the bottom of the e-mail that you can click to be unsubbed.

Thank you

Beth Layman :)

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{soups-salads-and-salad-dressings} File - Spam Messages

 


This will be the absolute final word on this subject and is NOT up for
dicussion. Anyone I repeat anyone sending invites to any and all social networks may cause me to ban you if you keep sending them out.I don't want to or like to banned anyone. The only exception is the advertising of
other food related groups which must be pre approved,

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{soups-salads-and-salad-dressings} File - Groups

 


Bren's group:
MomsCountryKitchen@yahoogroups.com

Gwen's Groups:
http://groups.yahoo.com/group/easy-does-it
for five ingredients or less

http://groups.yahoo.com/group/down-home-cookin
for all recipes

Marty's Groups:
http://groups.yahoo.com/group/Roadkill_Gourmets_Wild_Side_Recipes/
The group is called Roadkills Wild Side Recipes and it is for recipes
for wild game, fish vegetables, etc., etc.

http://groups.yahoo.com/group/GARDENING_FUN_WITH_THE_ROADKILL_GOURMET/
http://groups.yahoo.com/group/RealMenCookAndGardenToo/

Shar:
http://groups.yahoo.com/group/GoatMilkCheeseMeat/

http://groups.yahoo.com/group/scrappin-n-chattin/

Piper's Group

http://groups.yahoo.com/group/a-little-bit-of_everything/

Soap Opera/Actors groups:

http://movies.groups.yahoo.com/group/TristanRogersFansForever

This is a Soap Opera group for Tristan Rogers who plays Robert Scorpio on General Hospital. My favorite Aussie. I am co-owner of this group.

http://movies.groups.yahoo.com/group/TheFINdom

This is another group for Finola Hughes Who plays Anna Devane(was Scorpio twice)ex-wife of Robert Scorpio on General Hospital. I still consider her as Anna Scorpio on the show.

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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Another Great Group of *~ Beth ~*

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Tuesday, January 30, 2018

{soups-salads-and-salad-dressings} Homemade Japanese Curry Rice (Kare Raisu)

 

Japanese curry (or kare, as it's called in Japan) is one of the nation's most popular convenience and comfort foods. Most renditions come straight from a package, but by making it from scratch at home, you can get better, fresher, and bolder spice flavors throughout. This recipe captures a classic Japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato, but it's seasoned with a homemade spice blend that's way better than what comes out of a tin. Feel free to adjust the spices to suit your own tastes—that's half the fun.

Why It Works

  • A homemade blend of spices delivers deeper, fresher flavors that are customizable to your own tastes.
  • Toasting the spices before grinding, then frying them in the roux, develops their flavors and infuses them throughout the dish.
  • Grated apple adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors.
  • A broth made from both chicken stock and dashi is more complex, with a distinctly Japanese flavor.
  • YIELD:Serves 6
  • ACTIVE TIME:1 1/2 hours
  • TOTAL TIME:2 hours

Ingredients

  • For the Curry Spice Blend:
  • 2 tablespoons (7g) whole coriander seed, toasted in a dry skillet until fragrant
  • 1 tablespoon (6g) whole cumin seed, toasted in a dry skillet until fragrant
  • 1 tablespoon (6g) whole fenugreek seed, toasted in a dry skillet until fragrant
  • 2 1/2 teaspoons (6g) cardamom seeds, toasted in a dry skillet until fragrant (see note)
  • 2 teaspoons (5g) whole black peppercorns, toasted in a dry skillet until fragrant
  • 1/2 teaspoon (2g) fennel seed, toasted in a dry skillet until fragrant
  • 1 (2-inch) piece cinnamon (3g)
  • 3 cloves
  • 1/2 of a star anise pod
  • 1 or 2 strips (1g) dehydrated orange peel (optional; see note)
  • 2 tablespoons (16g) ground turmeric
  • 1/4 to 1/2 teaspoon (1 to 2g) chili powder, depending on the intensity of your chili powder and how spicy you want the curry
  • Pinch grated fresh nutmeg
  • For the Stew:
  • 1 pound (450g) boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) vegetable oil, plus more as needed
  • 1 large yellow onion (1 pound; 450g), diced
  • 8 ounces carrots (225g; about 3 medium), peeled and cut into 1/2-inch pieces
  • 1 quart (950ml) homemadechicken stock or store-bought low-sodium broth
  • 1 quart (950ml) homemade or instant dashi (see note)
  • 1 pound (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • Half of 1 (6-ounce) apple, peeled, cored, and finely grated, minced, or puréed
  • 1/2 cup unsalted butter (4 ounces; 110g)
  • 1/2 cup all-purpose flour (2 ounces; 55g)
  • 1 (2-inch) piece peeled fresh ginger, finely grated
  • 3 tablespoons (25g) Curry Spice Blend
  • 1 cup frozen peas (5.5 ounces; 160g), if desired
  • Warm short-grain rice, for serving
  • Pickled ginger and/or rakkyo(pickled Japanese scallion), for serving
 

Directions

  1. 1.
    For the Curry Spice Blend: In a spice grinder, combine coriander, cumin, fenugreek, cardamom, black peppercorns, fennel, cinnamon, cloves, star anise, and orange peel (if using) and grind to a fine powder. Empty into a small bowl and combine with turmeric, chili powder, and nutmeg, then set aside.
  2. 2.
    For the Stew: Season chicken all over with salt and pepper. In a large Dutch oven, heat oil over medium-high heat until shimmering.. Add chicken and cook, turning, until browned on both sides, about 6 minutes. Transfer chicken to a plate and set aside.
  3. 3.
    Add onion to Dutch oven, lower heat to medium-low, and cook, stirring, until golden, about 10 minutes. Add carrots and cook for 4 minutes. Add chicken stock and dashi and bring to a simmer over high heat; reduce heat to maintain a simmer.
  4. 4.
    Cut up chicken into bite-size pieces and add back to pot, along with any accumulated juices. Add potatoes and apple and cook at a gentle simmer until potatoes are tender and carrots can easily be pierced with a fork, about 15 minutes.
  5. 5.
    Meanwhile, in a medium saucepan, melt butter over medium heat until foaming. Stir in flour and cook, stirring, until roux is a deep caramel brown, about 20 minutes. Stir in ginger and 3 tablespoons (25g) Curry Spice Blend and cook for 1 minute.
  6. 6.
    Scrape roux into stew pot, stir well, and simmer until broth has thickened. Season with salt and pepper. Stir in peas, if using, and cook until heated through.
  7. 7.
    Serve curry with cooked rice and pickled ginger and/or rakkyo.


Source: Serious Eats

~~~~~
Rhonda in MO

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Posted by: Rhonda Gray <rhondagray816@yahoo.com>
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Sunday, January 28, 2018

{soups-salads-and-salad-dressings} Not Your Mama's Cole Slaw

 

Not Your Mama's Cole Slaw

  • SERVINGS: 8 TO 10
  •   
  • SOURCE: INA GARTEN

Here's how I get this salad ready for picnics, potlucks, and other summer flings: I prepare the cabbage and carrots and keep them in a big container or gallon bag. I make the dressing and keep it in a big jar. And when needed, I assemble what we need with chopped parsley. The parsley doesn't add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist. I don't use the blue cheese as often, but if you've got friends and family who like it, they will love it here.
The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps… well, I can't say forever, but there's honestly not one thing in there that shouldn't keep for a month or two. We keep it in an airtight jar in the fridge. With blue cheese, I'd use it within a week.
This makes too much dressing for this quantity of salad, we have never used it all. But it keeps well (see above) and also makes an awesome dip for crudités.
Refreshed in 6/17: With fresh photos, weights, and more detailed notes.

  • 2 cups (415 grams or 15 ounces) mayonnaise, low-fat is fine, as is swapping half with yogurt
  • 1/4 cup smooth (60 grams) Dijon mustard
  • 3 tablespoons (45 grams) whole grain mustard (I use whole grain Dijon)
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 teaspoon celery seed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups (170 grams or 6 ounces) crumbled blue cheese (optional)
  • 1/2 of a small head (about 430 grams or 15 ounces for half) green cabbage
  • 1/2 small (about 375 grams or 13 ounces for half) head red cabbage
  • 1 giant carrot (about 6 ounces) or 4 slim ones, scrubbed or peeled and shredded
  • 1 cup chopped fresh parsley leaves or 1 cup slivered kale leaves

Make the dressing: Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a smaller bowl.. Stir in blue cheese, if using.
Prepare the vegetables: Halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife, on a mandoline, or with a food processor's slicing blade (lay the cabbage horizontally in the feed tube). Transfer chopped cabbage into a large bowl, fishing out any very large pieces and slicing them thinly by hand. Stir in the shredded carrot. If you're going to dress this later, this is the best stopping point.
To serve: Up to an hour before you'll eat the slaw, toss the cabbage mixture with dressing to taste –- you will want to start with half and add more as needed — and parsley. Adjust seasonings as needed.
Note: No matter how gargantuan the salad looks right now, it will soon wilt down a bit and yield moderate portions for 8 to 10 people.

Source: Smitten Kitchen
 
~~~~~
Rhonda in MO

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Posted by: Rhonda Gray <rhondagray816@yahoo.com>
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Another Great Group of *~ Beth ~*

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Sunday, January 14, 2018

{soups-salads-and-salad-dressings} BLACK EYE PEAS BUCKWHEAT VEGETABLE SOUP

 

BLACK EYE PEAS BUCKWHEAT VEGETABLE SOUP

Serves 4 – 6

1 large yellow or white onion (diced)

3 medium tomatoes (diced)

2 large carrots (cut into ¼ inch slices)

2 large celery stalks (cut into ¼ inch slices)

½ cup dry black-eye peas (soaked overnight and drained)

½ cup dry buckwheat

1 quart low sodium vegetable broth

½ tablespoon Italian seasoning

1 bay leaf

1 teaspoon salt

1 teaspoon garlic powder

1 – 1 ½ teaspoons freshly ground pepper

chopped parsley for garnish

1. Cut vegetables while bringing the broth to a boil in a soup pot.

2. Place all ingredients in the pot except the salt. Bring back to a boil, stir well, cover, and reduce heat to low. Cook for 20 minutes.

3. Add salt to taste. Check the pepper to see if more is needed.

4. Garnish with parsley and serve hot immediately.


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Posted by: pgeistfeld@yahoo.com
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