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Cookin' in the Kindle Kitchen: Recipes, Chat, Fun and Laughter!

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Posted on Oct 23, 2012 6:36:17 PM PDT
Kitchen Gadgets Anyone,

Lately this has been my number one. I have been buying some bottled water from Wally Mart and the lids are impossible to remove. So, out of the garage and into the kitchen. Gotta have my water.

TEKTON 3712 10-Inch Straight Jaw Locking Pliers

In reply to an earlier post on Oct 23, 2012 6:39:12 PM PDT
Princess,

Do we need to order two.......one for Iowa and one for California? Are you going to name him/her and how do you think Mollie will react?

Posted on Oct 23, 2012 6:40:13 PM PDT
Patti (PBP) says:
Saw this recipe in the lodge link
CAST IRON SKILLET RECIPES:

Crunchtastic Chicken Chipotle Cornbread

Prep Time: 15 mins
Cook Time: 20-25 mins
Ready In: 10 mins
10 ¼" skillet

Cornbread
Crisco® No-Stick Cooking Spray
1 (6.5 oz.) package Martha White® Yellow Cornbread and Muffin Mix
1 large egg, beaten
3/4 cup green (tomatillo) salsa
1-1/2 cups shredded cooked chicken
1/4 teaspoon chipotle chili powder
1/2 cup chopped green onions
1 (4 oz.) can diced green chilies
1-1/2 cups shredded pepper jack cheese
1/2 cups coarsely crushed corn chips

Slaw
1/2 cup sour cream
1 avocado, mashed
Juice and peel of one lime
3 cups shredded cabbage
1 cup minced cilantro
Salt and pepper

Toppings
1 cup chopped tomatoes
1 cup coarsely crushed corn chips

Directions
1. Heat oven to 400°F. Spray 10-1/4" cast iron skillet with no-stick cooking spray. Stir together cornbread mix, egg and salsa in medium bowl until well blended.
2. Stir in chicken, chili powder, green onions, green chilies and 1 cup cheese. Pour into prepared skillet. Sprinkle with remaining cheese and 1/2 cup corn chips. Bake 20 to 25 minutes or until golden brown.
3. While cornbread is baking, combine sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix well, salt and pepper to taste.
4. Slice cornbread into six wedges. Top each slice with slaw, tomatoes, and corn chips.

In reply to an earlier post on Oct 23, 2012 6:40:26 PM PDT
Hey there my "Shy Irish Lad" ... I'm jealous because your pliers are better than mine that I need to use. So, do you recommend I add yours to my wish list? :-)

In reply to an earlier post on Oct 23, 2012 6:41:26 PM PDT
Patti (PBP) says:
JOYCE'S gadget list:
1. Maverick HC-01 Hero Electric Hot-Dog Steamer, White

In reply to an earlier post on Oct 23, 2012 6:42:15 PM PDT
Patti (PBP) says:
Hey, I've got some of those!

In reply to an earlier post on Oct 23, 2012 6:45:09 PM PDT
I definitely think we should order two. I think we should name him "Humphrey" and her "Lauren". Not sure about Mollie when they start barking ... she might get a little jealous.

In reply to an earlier post on Oct 23, 2012 6:45:41 PM PDT
GnomeEd says:
I guess I'll have to wait and see if it fits my stove. I visit the lodge site quite often! :)

In reply to an earlier post on Oct 23, 2012 6:48:04 PM PDT
GnomeEd says:
That slaw sounds good but then anything with avocado sounds good! :)

In reply to an earlier post on Oct 23, 2012 6:50:24 PM PDT
Pat ... Oh, the Crunchtastic Chicken Chipotle Cornbread sounds so good. And, the avocado is one that DH absolutely loves. And, this would certainly be better than watching him eat a peanut butter sandwich is avocado. I can't wait to try your recipe.

In reply to an earlier post on Oct 23, 2012 6:53:36 PM PDT
PB Patti,

They are very handy for a lot of tasks in and out of the kitchen. They don't make nearly as much noise as my other method for removing stubborn lids from water bottles. A Sig-Sauer 9mm Semi Automatic. Very effective, but sometimes not much water left in the bottle.

In reply to an earlier post on Oct 23, 2012 6:56:28 PM PDT
Patti (PBP) says:
I have several cast iron pans in different sizes and haven't used them in years. Will have to go in basement and dig them out and reseason.

In reply to an earlier post on Oct 23, 2012 6:57:05 PM PDT
Patti (PBP) says:
Semi-automatic, very funny!

Posted on Oct 23, 2012 7:00:04 PM PDT
bandit says:
Joyce,
Thank you. I did not know what my round shaped cast iron with long handle was used for.Then I saw your:Square Pie Iron - Cast Iron. Mine must be a pie iron. It was my grandmother's and I found it in box my mother send me before her passing. I kept it thinking it has a use. I have been having problems with my wifi and at times I can not get it up and running. I have been waiting for my nephew to set up the new one. I better send this before it goes down again. To answer your question you asked when you married, I do live in Vegas.

Posted on Oct 23, 2012 7:08:45 PM PDT
bandit ... I hope this reaches you before you have WIFI problems. Yes, they have round ones, too. I have both and they are really neat to use. I thought you might live in Vegas, and we are hoping to meet you one of these days when I'm in Vegas. That might not be to far away. Maybe early January. Keeping fingers crossed with our traveling arrangements.

In reply to an earlier post on Oct 23, 2012 9:37:16 PM PDT
pollifax says:
Thanks for sharing about the measuring spoons. Mine always drive me nuts so I just ordered the ones you described. Can't wait to use them.

In reply to an earlier post on Oct 23, 2012 10:10:57 PM PDT
A_nony_mouse says:
I see you also have all the accessories I would have recommended on that wish list, too. Good job on your research! ;)

Do you have Dutch Oven cooking groups for fun and competitions in your area? They can be lots of fun.

Posted on Oct 24, 2012 12:51:22 AM PDT
V. Strickler says:
I see you all moved over here. Congrats!

Posted on Oct 24, 2012 12:57:13 AM PDT
"V" ... Good early morning to you!

So happy to see that your found us. Yes, we closed out a room and moved. Great to hear from you!!!!!!!!

Posted on Oct 24, 2012 4:32:36 AM PDT
happykindler says:
Thought I'd share this recipe, it's a favorite in our house when autumn arrives and pears are in season!

Spiced Pear Cake with Browned Butter Icing

Yield: 2 loaf cakes (12 to 16 servings)

Prep Time: 30 min

Cook Time: 60 min

Ingredients:


CAKE:
3 medium to large firm pears, peeled-cored- and chopped
2 tablespoons granulated white sugar
2 tablespoons packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 cups Gold Medal® All-Purpose Flour
1 cup Gold Medal® Whole Wheat Flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated white sugar
4 large eggs
3/4 cup milk
1/2 cup vegetable or canola oil
1/2 cup unsweetened applesauce

BROWNED BUTTER ICING:
4 tablespoons (1/2 stick) salted butter
2 cups sifted powdered sugar (more or less)
4 to 5 teaspoons boiling hot water
1 teaspoon vanilla extract

Directions:


1. Arrange your oven rack to the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 5x8-inch loaf pans with nonstick spray.

2. In a medium bowl, toss the pears with the white and brown sugars, cinnamon and nutmeg. Set aside.

3. In a separate bowl, whisk together the flours, baking powder and salt.

4. In a large bowl, whisk together the sugar, eggs, milk, oil and applesauce. Whisk in the dry ingredients until they are just mixed in (don't over-mix). Stir in the pears and all of their sweet and spicy juices too. Divide the batter between the two pans. Bake 60 to 70 minutes, or until the loaves are baked through and test done (toothpick inserted in the centers comes out clean). Let the cakes cool for 15 minutes, then turn them out onto a rack to cool completely.

5. When cake is cool, prepare the icing. Melt the butter in a small saucepan over medium heat. Heat and stir for 5 to 7 minutes, or until the butter is lightly browned (you will see little flecks of brown throughout the melted butter when it is properly browned). Remove it from the stove and pour it into a bowl. Whisk in 1 cup of the powdered sugar. Add 3 teaspoons of the water and the vanilla. Whisk in more powdered sugar a little at a time until it thick but still pourable (add a teaspoon or two of additional water, if needed). Place paper towels under the rack and drizzle the icing onto the cakes. Serve immediately, or store in a covered container until ready to serve.

In reply to an earlier post on Oct 24, 2012 4:38:35 AM PDT
MB says:
Congrats!!! I came over to visit... I hang out over in the RAOK thread and see a lot of familiar faces here!

In reply to an earlier post on Oct 24, 2012 6:03:45 AM PDT
GnomeEd says:
I have no idea. I should look. It would be fun

Posted on Oct 24, 2012 6:03:48 AM PDT
Good Morning "Kindle Chefs" ...

We're not too close in distance. We're not too near in miles. But your messages can still touch all of our hearts and thoughts can bring us smiles.

Posted on Oct 24, 2012 6:14:26 AM PDT
My kitchen gadget for the day ...

Black & Decker JW200 Lids Off Jar Opener, White. I'm including a picture from Ammy, but mine is Black). Opens vacuum sealed jars in seconds. Just touch the button and the lid is off. Great when one has rheumatoid arthritis as I have, and opening jars is really difficult. I love this gadget.

Posted on Oct 24, 2012 6:16:10 AM PDT
I just discovered yesterday that the no-knead bread cookbooks that I was discussing on the old thread back in the summer are (now) available on Kindle, and are a bit cheaper than the DTB version. I can highly, highly recommend the 1st and have no doubts that the 2nd and 3rd are equally good.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Artisan Pizza and Flatbread in Five Minutes a Day

No special equipment is needed whatsoever, other than a large bowl or plastic container (about 6 quart size) that is not airtight. You don't need a mixer with a dough hook or even the baking stone that is recommended for the best crust (a heavy pizza pan or baking sheet works fine).

If you'd like to try the basic recipe without buying the book, just to see how it goes, it's available on their website at: http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day#more-1616

Each recipe makes enough dough for 2-4 loaves or boules, and the dough keeps in the fridge for 7-14 days depending on the recipe. It's about as easy as you can get without going to the store and buying ready-made bread. And even the ones that don't come out quite as well as you hoped they would are still much better than store-bought, and more fun, too!
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Discussion in:  Kindle forum
Participants:  133
Total posts:  10000
Initial post:  Oct 23, 2012
Latest post:  Jan 27, 2013

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