Recipes

I grew up in Florida and just love oranges. We had 3 orange trees growing in the back yard so we were never in short supply. During those years, we learned to enjoy oranges in many ways besides just good old juice or jelly. Oranges belong to the group of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Probably no citrus fruit is used so extensively as oranges. Because of their refreshing sub acid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.

Here are some of my favorite orange recipes, including one for the holidays:

ORANGE PIE

Take half a dozen Seville oranges, chip them very fine as you would do for preserving, make a little hole in the top, and scope out all the meat, as you would do an apple, you must boil them whilst they are tender, and shift them two or three times to take off the bitter taste; take six or eight apples, according as they are in bigness, pare and slice them, and put to them part of the pulp of your oranges, and pick out the strings and pippins, put to them half a pound of fine powder sugar, so boil it up over a slow fire, as you would do for puffs, and fill your oranges with it; they must be baked in a deep delft dish with no paste under them; when you put them into your dish put under them three quarters of a pound of fine powder sugar, put in as much water as will wet your sugar, and put your oranges with the open side uppermost; it will take about an hour and half baking in a slow oven; lie over them a light puff-paste; when you dish it up take off the lid, and turn the oranges in the pie, cut the lid in snippets, and set them at an equal distance, to serve it up.

ORANGE CREAM

Take two Seville oranges and peel them very thin, put the peel into a pint of fair water, and let it lie for an hour or two; take four eggs, and beat them very well, put to them the juice of three or four oranges, according as they are in goodness, and sweeten them with double refined sugar to your taste, mix the water and sugar together, and strain them through a fine cloth into your tankard, and set it over the fire as you did the lemon cream, and put it into your glasses for use.

ORANGE ALE

Take forty Seville oranges, pare and cut them in slices, the best colored Seville you can get, put them all with the juice and seeds into half a hogshead of ale; when it is tuned up and working, put in the oranges, and at the same time a pound and a half of raisins of the sun stoned; when it has done working close up the bung, and it will be ready to drink in a month.

ORANGE BRANDY

Take a quart of brandy, the peels of eight oranges thin pared, keep them in the brandy forty-eight hours in a close pitcher, then take three pints of water, put into it three quarters of a pound of loaf sugar, boil it till half be consumed, and let it stand till cold, then mix it with the brandy.

ORANGE WINE

Take six gallons of water and fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough for working, put to it six ounces of the syrup of citron or lemons, and six spoonfuls of yeast, beat the syrup and yeast well together, and put in the peel and juice of fifty oranges, work it two days and a night, then tun it up into a barrel, so bottle it at three or four months old. Get personalized wine gifts here.

ORANGE FLOAT

Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook until the whole is thickened and clear. When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions. Meringue, and serve cold.

ORANGE EGG NOG (For the Holiday Spirit in You!)

Take 2 oranges, 1/4 c. cream, 1/4 c. milk, 1 egg and 1 Tb. sugar. Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a glass over crushed ice.

Oranges are so versatile, there is even a home beer out, Blue Moon, that has hints of orange in the brew. I hope that you will enjoy these orange recipes and benefit not only from good tasting, tangy foods, but also get your daily dose of Vitamin C in the process!

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Good Camping Recipes

Meals are one of the most memorable aspects of any camping trip and if one meal is a disaster you will never hear the end of it. I will show you how to avoid spending half the day in the kitchen and still deliver a meal that will knock their socks off. Pre planning and pre prep are a great way to buy more time for doing what you came for “Camping”. Later I will share a recipe that includes a great way to pre cook pasta. There are two methods for meal planning, the ration method and the recipe method. Today I will focus on the recipe method. I will go into depth on the ration method in a later issue. A small group in a camp setting will find the recipe method much easier to implement. If you have a very large group or need to be mobile the ration method is desirable.

Choosing your best camping recipe.

An efficient and fun way to plan your menu is to gather up all your favorite recipes and make a daily menu centered around your planned activities not worrying about space or supply restrictions. For example if you are planning some hiking, sandwiches will do the trick. If you plan to stay close to the site you can afford some more elaborate meals. I try to plan for a variety of situations. This allows you to be fixable once you hit the site. You don’t have to follow your menu to the tee. Mix it up, be spontaneous and have fun.

Once you have your menu, figure out what supplies you will need, then depending on your space and weight requirements adjust your menu and/or your equipment accordingly. Otherwise just creating the menu can be a real challenge. Our goal here is to have fun. This method for meal planning is an easy way to figure out what supplies you will need without a lot of size and weight calculations. There are plenty of complicated formulas you can use for meal planning and in some circumstance like backpacking or extended trips these are essential, but for the average campsite certainty not necessary. If you forget or overlook something, most campgrounds either have a store on site or within a short driving distance. You might kick yourself for having to spend twice what something is worth but you won’t starve.

When planning your menu include plenty of fresh water, high-energy snacks and trail foods like fresh fruit, beef jerky and granola. Stay away from things like chips, soda and cookies unless you plan on sitting around the campsite wishing you had a TV to watch.

Outdoor activities require a lot of energy and burn a lot of calories. The best way to plan healthy meals is to use the USDA’s Food Guide Pyramid. Keep in mind appetites will be up so plan accordingly. Click on the link above to visit the USDA’s site. Do as much pre planning and pre prep as possible. (Say that 5 times fast) I use a lot of zip lock bags, cutting up and cooking as much as I can before I get to the site. Use a cooler to keep your perishables like milk, condiments and fresh vegetables. I use powdered milk in all my camp recipes because it is convenient to carry and easy to convert your recipe to fresh milk if you have it. I usually use fresh milk for the first few days then go to the powdered milk after we have run out. At least that is the plan. My daughter loves to drink milk and always throws a fit whenever we run out of fresh. I often find myself reentering society in exchange for a little peace and quiet.

The nice thing about the recipe menu planning method is most home recipes can be converted to outdoor recipes with very little effort. This next recipe is a perfect example of something that is equally delicious at home or out on the campsite. Note the pre planning tips that make this a quick fix without compromising on taste.

Campsite Pasta Italiano

7 to 8 oz pasta 4 Tbsp olive or peanut oil 1 lb Italian sausage cut into ½ inch pieces 1 28 oz can Italian Style crushed tomatoes (do not substitute with regular crushed tomatoes) 1 tsp garlic powder Salt and pepper Parmesan cheese

Do Ahead Tip: Cut sausage before hand and store in a zip lock bag.

Do Ahead Tip: Cook the pasta at home as directed on package. Drain and rinse with cold water. In a large bowl add pasta and 2 Tbsp oil. Toss until evenly coated, seal in a zip lock bag and store in cooler until needed.

Do Ahead Tip: Plan several pasta dishes and cook all the pasta at once. Store each portion in a separate bag. Use a permanent marker to write the name of the recipe each bag is intended for.

Before you prepare your meal remove the appropriate pasta bag from the cooler and let it reach room temperature.

Heat 2 tablespoons oil in a large skillet on medium high. Add sausage and brown evenly until cooked through. Drain grease; add crushed tomatoes and garlic powder. Stirring constantly bring to a boil and reduce heat to medium. Simmer until thickened about 5 to 10 minutes. Remove from heat and add pasta. Mix well. If your skillet is too small to add the pasta you can mix all the ingredients in a large bowl. The heat of the sauce will reheat the pasta. Add salt and pepper to taste and serve with parmesan Cheese.

Whala! A simple delicious meal whipped up in a flash. Guaranteed to stick to the ribs after a hard days play. Don’t forget to leave some room for the S’mores. I am an avid camper with a passion for the simple life. Growing up in Rural America meant camping and fishing from a young age. As the owner and operator of Camping & Cooking Supplies I strive to provide a tremendous resource for the camping enthusiast. So come and visit us at Camping & Cooking Supplies. See you on the trails.

P.S. If you decided to put all travel burdens - meals including - on the shoulders of others, then think about getting bargain cruise deals.

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You have doubtless noticed that every time you go shopping, your bill is higher and the number of bags you leave with are fewer than just a month ago. The prices of staple items, such as sugar, bread, coffee and butter jump every week, to a new high. Last week, you might have said, “This is ridiculous!” This week, it’s just downright depressing. Nonetheless, you know that somehow, you’ve got to manage, but it’s getting harder. Here are some inexpensive, family dinner recipe ideas that will help you manage your food budget and not bore the family to tears. Even your kids will find these recipe ideas tasty and fun.

Budget-friendly family dinner recipe ideas even kids can like
Back in the 1950s, casseroles were a favorite family dinner recipe idea. Mom was very clever in disguising a couple of cans of tuna, cream of mushroom soup, noodles, a package of frozen peas and a few crushed potato chips as a topping. This was the famous tuna casserole, simple to make and very inexpensive. This dish deserves a revival in today’s kitchen. Perhaps it’s the chips, browned in the oven as a crispy garnish, that made it so popular with kids. This casseroles is so versatile, in that you can substitute any meat, soup and veggie. Just leave the noodles and potato chips intact and you’ve got a generic, budget-friendly and ever popular family dinner recipe.

Now the price of many meats has hit that benchmark of ridiculous. Fortunately, chicken is still something you can toss in the shopping cart without having a heart attack over the price. It’s also a happy fact that chicken is also one of those family dinner recipe ideas you can work and rework in so many ways. Most kids like chicken too. A whole chicken can be stuffed with a rice filling or conventional stuffing and baked. Fried chicken is cheap and easy. With one chicken, you can make a huge pot of chicken soup. Leftover chicken becomes a taco, enchilada, chef’s salad, or tomorrow’s sandwich. Don’t forget that generic casserole we talked about.

Rice and pasta are still bargains, compared with a jar of peanut butter or a gallon of milk. These grains can form the basis of dozens of family dinner recipes that keep your food budget in line. Both provide good opportunities to use up leftover bits of meat and veggies, so you’ll not waste your food money on a frig ’science project’. More on Family Dinner Recipe Ideas.

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Lots of people around the world love to eat salmon but unfortunately, most of them have no idea or maybe just running out of ways on how to cook salmon.

Below let me share with you some great salmon recipes you can always try cooking because they are easy to prepare and very affordable.

broiled salmon recipes : BAKED SALMON IN SOUR CREAM
2 pounds of salmon fillets
3/4 cup sour cream
salt and pepper to taste
1/3 cup mayonnaise
2 tbl. all-purpose flour
2 tbl. lemon juice
1/4 tsp. dill weed
paprika
8 oz. cream cheese
1 clove fresh garlic (pressed)
1/3 cup white wine

Preheat oven to 400 degrees. Grease a 9×13″ baking pan. Arrange
fillets in pan in a single layer. Blend sour cream, mayonnaise, flour,lemon juice, dill, cream cheese, garlic and wine with a whisk.

Spread mixture over salmon fillets. Sprinkle with salt, pepper and paprika (to taste). Bake, uncovered for approximately 15 minutes or until fish flakes when checked with a fork. Makes about 4 servings.

DEEP FRIED SALMON

Ingredients:

2 cups biscuit mix
1 tsp. dried dill weed
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 cups (16-ounces) beer or lemon-lime soda
2 eggs, slightly beaten
2 to 3 pounds salmon fillets cut into serving-size pieces
Additional biscuit mix

Procedures:

In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together. Add beer and eggs and mix well. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter. Refrigerate fillets in the batter for 20 to 30 minutes. Heat deep-fat fryer to 375 degrees.

Remove fillets from the batter one at a time, allowing excess batter to drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.) Drain on paper towels. Serve hot. Serves 6 to 8.

DELICIOUS SALMON CASSEROLE

Ingredients:

1 cup uncooked elbow macaroni
2 cans (6 ounce) tuna, drained
[or 1 can (14.75 ounces) salmon, drained and boned]
1 small can of peas, drained
4 large carrots, peeled and sliced
5 tbl. butter
1/2 cup seasoned dry bread crumbs
1/4 cup onion, sliced
1/4 cup unsifted all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups milk
3/4 cup sharp Cheddar cheese, grated

Procedures:

Preheat oven to 375 degrees. Cook sliced carrots as usual and drain. Set aside. Cook macaroni according to package directions. Drain and set aside. In 2-quart casserole dish, combine macaroni with tuna, carrots and peas. Mix well. Melt butter. In small bowl, mix one tablespoon of melted butter with bread crumbs. Set aside. Using remaining 4 tablespoons of butter; and in a pan, saute onion until golden (about 5 minutes). Remove pan from the stove. In the same pan, add flour, salt and pepper. Stir until smooth. Then gradually stir in milk.

Replace pan on stove. Bring milk mixture to a boil. Boil for one minute. Reduce heat. With pan still on stove, add cheese. Stir mixture until cheese is melted. Pour cheese sauce over the tuna mixture in the 2-quart casserole dish. Mix well. Sprinkle buttered crumbs over top of casserole. Bake for 20 minutes or until golden-brown.

For more easy, healthy and exciting salmon recipes on a fixed budget like grilled salmon recipes, visit our blog at http://www.howtocooksalmon.blogspot.com. Learn lots of easy ways how to cook salmon and never let yourself run out of salmon recipies again. Feel free to also check out our collections of how to cook salmon videos all in one place at http://www.ezpcprofit.com/howtocooksalmon

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If you have been craving your favorite restaurant food, but your budget doesnt allow for eating out much, there’s a sure fire way you can find the top secret restaurant recipe for many of your favorite foods. You just need to get your hands on some copy cat recipes as quick as possible.

You can find books that have copycat restaurant recipes for you to make and create right in the comfort of your own kitchen. You can also find many top secret restaurant recipes online with a little searching.

Many families eat out about three times per week. If you have a moderate sized family or even a small family with big eaters, you know that the cost of this adds up super fast. With costs going up all over the country, it can be a good idea to have a cheaper alternative to taking the family out to eat.

Your family will truly appreciate the effort you make to get a top secret restaurant recipe to serve for everyday meals. Top secret restaurant recipe have taken a lot of years in most cases to perfect, and today you can have them tried and true, to serve up, piping hot to your family.

You can find the Copycat Recipe for McDonalds famous Big Mac, Applebees best recipes, Olive Garden and Outback Steakhouse just to name a few. Not only will this be a tasty treat, but will be much easier on your wallet than buying it at the actual restaurant. If the coleslaw from KFC is a favorite of yours, you can easily find that Copycat Recipe as well.

If you & the family love going out for Sunday breakfast together, you can learn to make all of their favorites from IHOP and stay home and save dough while enjoying the best Copycat Famous Recipes Restaurants like Country Griddle Cakes. If a heartier breakfast is more your choice, you can find recipes like Shoneys Country Fried Steak.

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat restaurant recipes. With a little whipping up a dinner that no one will be able to resist and everyone will be sure to ask for an extra helping.

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Of all the baked goods you have made, these muffins will surely turn out to be one of your favorite. This recipe makes 12 delectable muffins.

What you need:
1/4 cup of butter
1 cup of yellow cornmeal
2/3 cup of brown sugar
1 cup of all-purpose flour
1 pound of sweet apples, for instance Fuji
1 teaspoon of baking soda
3 tablespoons of granulated sugar
1/2 teaspoon of salt
1 large egg
1 cup of buttermilk
3 tablespoons of salad oil

1. Rinse, peel, core, and then slice the apples lengthwise and keep aside for later.
2. Take a 10 or 12 inch frying pan and melt the butter in it over medium heat. Add the brown sugar and keep stirring while doing so. Once the brown sugar has completely dissolved and appears bubbly, add the apples and cook for approximately five minutes. The apples should be barely tender. Pour this mixture in the twelve buttered muffin cups equally.
3. Take a bowl and mix the flour, baking soda, cornmeal, salt, and the granulated sugar together.
4. Take another bowl and mix the egg, buttermilk, and oil. Stir the mixture into the previously prepared cornmeal mixture till the mixture is evenly moistened. Divide this batter equally into the twelve muffin cups.
5. Finally, bake the muffins in a 350° convection oven for about fifteen to twenty minutes. The tops of the muffins should be lightly browned and on pressing should feel firm. Remove the muffins from the cups by running a knife between the cup rims and the muffins and invert over a baking sheet. If there are any apple slices left inside the muffin cups then take them out and put them on the muffins.

The convection oven gives the muffins an improved flavor as compared to a conventional oven. Take a look at some of the best convection ovens.

The muffins are ready to be served. You can serve them either at room temperature or slightly warm with the apple side up.

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