Lois Mauk
Foodie
707
Sat Mar 03, 2007 11:08 pm
Jeffersonville, Indiana
Becky M
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Becky M wrote:Justin beat me to it....
i do it a little differently though.......
garlic
onions
oranges
salt and pepper
oregano
CUMIN!!!
and what i think makes a big difference is Dried Valencia Orange Peel its in a little gourmet spice jar.... of course you dont need to use it. but i like the pumped orange flavor.
.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Becky M
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Becky M
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Deb Hall wrote:Megan,
I Highly recommend Amy's method for making marinara from this thread earlier on this forum :
http://forums.louisvillehotbytes.com/viewtopic.php?f=4&t=12449&p=111636&hilit=Italian+plum#p111636
I've been cooking alot of great dried beans in mine ( from http://www.ranchogordo.com). I basically follow the "no pre-soak " method at this site: http://www.kalynskitchen.com/2010/12/how-to-cook-dried-beans-in-crockpot.html. (My beans from Rancho Gordo are very fresh for dried beans so they cook quicker). I usually add some crushed garlic cloves to the water too as most of the things I make with my beans have garlic in the recipe; it gives them that much more flavor. I salt at the end of cooking. 1 lb o beans gives me enough to cook several different recipes with during the week. Currently, I'm addicted to Sauteed Greens with Cannelini beans & Garlic.
Deb
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