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im still a buddy burner kind of gal ever since i learned to use one for cooking in girl scouts. easy to make, easy to store, burn several hours, and can be used as a source of heat if you crack a window. just close doors or hang quilts across halls or other doors so you only have to heat one room and it is much easier. i also have a pocket cooker, a folding stove that burns what-have-you (twigs, paper, etc) safely and will hold a relatively large single pot. Folds up into a belt-carried case about 6 x 8 inches. No batteries, fuel, etc needed. coupled with a wrap cooker for thermal cooking i can cook discreetly and quickly with very little fuel. If your apt has a balcony, you can cook out there, but remember, it is also a fairly large, easily breached entry that is hard to insulate for warmth. so it is a trade off. most of my apts had a large glass sliding door, which were leaking cold in the winter, and heat in the summer.
just remember, in a time of crisis, the patio police wont be caring whether you are cooking or not, as long as you don't wreck anything or harm your neighbors' property. they will be busy elsewhere.
 

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amazon.ca has the shuttlechef thermos cooker, I am thinking of getting this, i have a one burner butane stove that uses the butane canisters, and if I have this thermal cooker, I can start the rice on the stove and then use the thermos to finish it, saving my butane fuel...great idea! I am wondering will this shuttlechef also cook pasta? I eat a lot of pasta.
 

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Discussion Starter · #43 · (Edited)
NaeKid's Crabby Patties

I just created a new recipe in the kitchen this afternoon for a nice little snack or as a small side-dish. I served these with Chicken-Ala-King soup, but, they would probably be great served many other ways.

Made a video:

NaeKid's Crabby Patties

Basic Ingredients
1 small can of canned crab-meat, drained (about 120grams weight)
1 freshly cracked egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp basil flakes
6 Breton Basil and OliveOil crackers
Cheddar cheese / Mozza cheese / MontereyJack cheese / Any other hard-cheese that you have laying around

Directions
Place crab meat into small cereal bowl, crack egg over crab meat. Sprinkle approximate amounts of garlic and onion powder and basil flakes - a little more or a little less is alright.

Place crackers into small blender and blend until very fine powder. Sprinkle over crab-meat. Using a dinner-fork, mix well, very well till you have similar consistancy of hamburger-patties for burgers - not too moist, not too dry.

Place equal amounts of mixture into a 6 muffin-tin tray, no, you will not fill them up, don't try. Place one small 3/4" square of cheese approx. 1/8" thick on the top of each crabby-pattie. You may wish to blend a second cheese, go for it!

Bake at 350°F for approx. 15 minutes. Remove from oven (I use toaster-oven) and carefully remove from muffin-tin after it has cooled slightly and the cheese is no longer bubbling. Serve quite warm, but, not hot enough to burn the roof of your mouth.

Picture below of the cracker's box in case you are looking for them in a store
 

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Geographic Misfit
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I made these with crab meat a couple weeks ago, and a few adjustments to the recipe. Crab meat is a little pricey to make this a regular thing for me. So I cheaped out the recipe, and have got something pretty good about half the price.

1 can salmon, about 14.5oz [ I removed bones and such ]
pre-seasoned bread crumbs Italian
2 eggs
approx. 1 tbls oil
a little salt and pepper
cheddar cheese shredded.

about 20 minutes in muffin tin in my oven at 350. Condiments optional

Ain't fancy, but around my place it does have to be. Thanks for sharing this, it was a nice easy snack for my daughter and I to cook together this afternoon.

I just created a new recipe in the kitchen this afternoon for a nice little snack or as a small side-dish.

NaeKid's Crabby Patties

Basic Ingredients
1 small can of canned crab-meat, drained (about 120grams weight)
1 freshly cracked egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp basil flakes
6 Breton Basil and OliveOil crackers
Cheddar cheese / Mozza cheese / MontereyJack cheese / Any other hard-cheese that you have laying around
 

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Discussion Starter · #46 ·
I made these with crab meat a couple weeks ago, and a few adjustments to the recipe. Crab meat is a little pricey to make this a regular thing for me. So I cheaped out the recipe, and have got something pretty good about half the price.

1 can salmon, about 14.5oz [ I removed bones and such ]
pre-seasoned bread crumbs Italian
2 eggs
approx. 1 tbls oil
a little salt and pepper
cheddar cheese shredded.

about 20 minutes in muffin tin in my oven at 350. Condiments optional

Ain't fancy, but around my place it does have to be. Thanks for sharing this, it was a nice easy snack for my daughter and I to cook together this afternoon.
Glad that I inspired you to try something new!

The price-tag for those cans of crab and the price-tag for salmon is about the same around here - within $0.50 of each other - especially for the yellow-cans of crab (as shown in the video). Tuna is a little cheaper than the crab or salmon, by maybe a dollar or so per can.

You might notice that my recipe does not have salt or pepper in it - there is more than enough salt naturally in the sea-food that more does not need to be added, and, with the cracker-crumbs being mixed in, there is salt already there too. I am allergic to pepper, so, you will never find that as an ingredient in any of my cooking.
 

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Discussion Starter · #48 ·
Found a recipe that I wanna try - and - thought I would share with you all ...

Killer Peanutbutter Cake

http://www.daringgourmet.com/2013/04/19/killer-peanut-butter-cake/

Ingredients

For the Frosting:
  • 1 cup natural, unsweetened peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered (confectioner's) sugar
  • up to ½ cup heavy cream (at room temperature)
For the Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup coconut or vegetable oil (I use coconut oil)
  • ⅓ cup natural, unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  5. Grease a 9X3 inch round baking pan (I use Magic Line pans)
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  8. Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  9. In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting)
  10. Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

Notes
To cut back on calories (and save yourself some work), bake the cake in a 9X13 square cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a small saucepan bring ¼ cup honey, ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven't actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.

*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!
 

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Discussion Starter · #49 ·
Found an amazing recipe at: http://www.ottawacitizen.com/life/B...ted+than+they+making+them/11236696/story.html

BLUEBERRY CRUMB BARS

Deb Perelman from Smitten Kitchen adapted these from a recipe on Allrecipes.com, adding in lemon zest and juice and omitting the cinnamon - both changes I approve of. This is mildly adapted from her version.

3 cups (750 mL) all-purpose flour
1 1/2 cups (375 mL) granulated sugar, divided
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
zest and juice of 1 lemon
1 cup/1/2 lb (250 mL/8 oz) cold butter
2 eggs
4 cups (1 L) fresh blueberries
4 tsp (20 mL) cornstarch

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch (23×33-cm) pan and line with parchment paper with a slight overhang like a sling.
  2. In a medium bowl, whisk together the flour, 1 cup (250 mL) sugar, baking powder and salt. Add the lemon zest and whisk again. Using a fork, two knives or a pastry cutter, blend in the cold butter until the mixture resembles coarse oatmeal. Some of the pieces of butter will be bigger than others, which is fine. Lightly beat the two eggs and then pour over the flour mixture. Using a spatula, fold the egg and flour until it starts to come together and form clumps. Dough will still be quite crumbly, but squishing it together, it will hold. Add half of the dough to the pan and pat into a level layer.
  3. In another medium bowl, add the blueberries, the remaining 1/2 cup (125 mL) sugar, cornstarch and lemon juice. Gently mix until combined. Drizzle over the dough, making an even layer.
  4. Lightly squish the rest of the dough to form clumps of various sizes and then scatter over the blueberries.
  5. Bake for 40 to 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares or rectangles. Makes 24 to 36 bars, depending on their size

Looks yummy!!!
 

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most of these items i've gotton since early 2013.i figure their not only great for camping.but,also great for power outages as well..
 

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here's a idea to storing the dry foods,that are pre-mixed.the jars that peanuts,miracle whip,and other large jars can be used to store them in.it's just a matter of removing the original labels,cleaning them..letting them dry plenty good.then just a matter of placing whats needed into them.i have sugar in one now..
 

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The camping store will have sleeping bags to keep you warm inside your apartment when the temperature drops with night-fall.

good idea there,in which another idea comes to mind.a tent for winter camping.and a lil buddy propane heater..or some other heater,that'll work with any propane bottle..
 

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Quick and easy especially if you have your own canned meats. Jar of Sloppy Joes Sauce, jar of canned meat or a pack of frozen meat (needs to be cooked) and a bag of rolls, just heat and served .
 
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