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- February 18, 2011 at 1:16 pm in reply to: $7/2 Benefiber printable coupons = free at Walmart #429676
How do you find a Walmart that takes internet coupons?
I made this last night, with leftover kidney beans, and it was amazing!
The only change I made – other than the type of bean – was that instead of a can of corn, I put a can of store-brand rotel (tomatoes/chilies) in the cornbread topping.
This is such a wonderful recipe – one of our favorites for several years now! We like them best served over brown rice, with sharp cheddar grated on top…lots and lots of sharp cheddar, lol. I always add extra cayenne before cooking; I also usually chop up an onion and cook it with the beans/salsa, and have been known to throw in chopped green pepper.
I usually do 2 lbs. of beans at a time, and hope that with all six of us bean-lovers there might be some left to freeze – but this makes such wonderful leftovers, just getting better and better as the flavors blend and mingle, that it seldom makes it to the freezer.
Oh, man! I am *so* sorry that all of this has happened to you – and the aftermath is just as bad. Sending you good thoughts & energies for bouncing back quickly in all aspects.
Alrighty then – I’ll answer myself 😉 Maybe somebody else can use this information someday.
I put them in a glass baking dish, arranged so that they didn’t touch each other (i.e., not overcrowded). I covered them with foil, and put them into a pre-heated 350 degree oven for 20 minutes. They were perfect!
I would’ve added a tablespoon or so of water before putting them in if they had been dry the night before, but because they were so moist and yummy I didn’t.
I really think the key to tender meat, for me, is not over-cooking it – I used to have issues with that. Now that I use a meat thermometer faithfully, that doesn’t happen, and I seldom have tough meat anymore. Even a few minutes can be crucial!
Do you have a recipe for the carrot cookies?
I want some – NOW! lol
I’ll be making some of this up today – and I got four quarts of buttermilk for .25 each marked down at Dillon’s a few days ago. I don’t use it much, so they went right into my freezer – now I know what to do with them.
Love the tip about ricotta – definitely going to add some to my next batch!
Hi Jenn, welcome!
I lived in NC for most of my life – still miss it!
You might also ask on your local freecycle/give-away list. Folks are always giving similar items away on the three that I own.
Thanks y’all – we eat lots of eggs here. I’ll try the scrambled and egg salad suggestions today.
And I do lots of chicken soup, as well as brown rice – will try both of those. And will go on a saffron-recipe search later today.
The potato dish and the veggie dip will come in handy around here, too.
Yummmmm! I’m envious – I miss venison – haven’t had any since we left WV six years ago.
We always soaked in milk, not buttermilk – and powdered milk worked just as well as regular.
As far as the question of whether the meat was left out too long – I don’t know, beyond the sniff/look tests.