Dinner – Plum Cooking.com

Amazing Oriental Hamburger Casserole

Karen and Denny's Kitchen — Tue, 13 Dec 2022 17:25:37 +0000

Oriental Hamburger Casserole

Why would you pay for a pre-made frozen, or boxed oriental hamburger helper-style meals when a dozen servings of this amazing oriental hamburger casserole recipe is so easy to make.

This recipe is quick, simple, delicious, and sure to please the whole family.

One of my favorite things about this amazing recipe is how well it freezes. So why not make it ahead for those busy weeknights? Then toss it in the oven, (or the microwave) when you get home.

Give it a try, and let us know how you did.

What Your Going To Need

A large skillet
A 9×13 baking dish with a cover or you can use aluminum foil.
A cutting board
A knife for cutting (or use a chopper)
A can opener

How To Put It Together

Preheat oven to 350°

In a large skillet lightly brown the hamburger.

Add both the onions and the celery. Stirring occasionally, cook for about 5 mins or until the onions look a bit translucent.

Add soups, soy sauce, rice, and mushrooms to the pan and mix well.

Pour into a 9×13 baking dish and bake covered for 30 mins.

Uncover; sprinkle chow mein noodles over the top and bake uncovered for an additional 30 minutes.

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Cook The Best Dry Pinto Beans On The Stove

Karen and Denny's Kitchen — Mon, 28 Nov 2022 04:26:27 +0000

Dry Beans Save You Money

Every 15 or 16-ounce can of pinto beans equals about 1½ cups of cooked beans, drained.

2 cups of dry pinto beans = 1 pound of dry pinto beans.

1 pound of dry pinto beans = about six cups (or 4 cans) of cooked beans, drained.

The cost of 1 pound of dry pinto beans is roughly the same (or less) than that of a single can of cooked pinto beans.

Officially, dried pinto beans have a minimum shelf life of one to two years, according to the USDA. Unofficially, they keep pretty much forever. Dried beans are considered non-perishable

2 Ingredient Pinto Beans

All you really need are just two ingredients to cook pinto beans

Dry Pinto Beans

Water

Cooking pinto beans on the stove is easy to do, tastes so much better than canned beans from the store, and as a bonus, it’s cheaper as well.

There are literally hundreds of other ingredients you can add to this simple bean recipe to make your special dish but not only are they completely optional, but they also don’t have to be added right away.

Not only are beans easy to make, but they are also nutritious, filling, and incredibly versatile! They can be used as a side dish or added to other dinner recipes like burritos, tostadas, soups, stews, and so much more.

I have been making this very simple pinto bean recipe for years. Then once I have the beans cooked up and ready to go, I can use them later in other recipes. This way I have all the convenience of those canned beans from the supermarket but for a fraction of the cost.

Once you start getting into a routine of making and having pinto beans cooked up and ready to go, they will quickly become a staple around your kitchen.

Optional Seasonings

Of course, there are a number of seasonings you may want to routinely add to your basic pinto bean recipe, (especially if you plan to eat the pot of beans right away) the most obvious being salt.

Salt helps to bring out and enhance the natural flavors of just about any food but it is not necessary for this basic pinto bean recipe. They will cook up and store just fine without a single grain added. Then you can simply add salt according to your other recipes later.

But, You Could Add:

1 teaspoon of salt and then adjust as needed.

1/2 onion diced or minced

3 or 4 cloves of minced garlic

How To Cook Dry Pinto Beans

Start By Sorting Your Beans

The easiest way to sort your beans that I have ever found is to spread a towel across the countertop. A plain white tea towel is ideal for this but any towel will work.

Then spread your beans out into a single layer on the towel and pick out any rocks, shriveled up, or even split beans and discard them.

My simple rule is if it doesn’t look like the other 500 beans laying there, it’s out of there.

Rinse Your Beans

Pour your beans into a strainer or colander and rinse with cold water to remove any small unseen debris from the beans.

Soak your beans

Place your rinsed beans into a jar or bowl and cover them with at least two or three inches of water. Cover the jar and leave it on the counter in a cool place out of any direct sunlight for at least 8 hours. Overnight works great. If you prefer to soak them in your refrigerator you can but the soaking time will take longer.

Soaking your beans not only allows them to rehydrate, but soaking also helps them to cook more evenly and cuts down on the overall cooking time.

Discard The Soaking Water

Once your beans have been soaked overnight you will see that they have just about doubled in size. Pour them back into a strainer or colander and discard the water they soaked in. I usually give them a quick second rinse at this point.

To Cook Your Beans

Rinse your soaked pinto beans, place them into a large pot and cover them with add about 2 1/2 quarts of fresh clean water. (This is also the perfect time to add any of those additional seasonings if you’re just planning to eat them tonight.)

Bring the beans to a boil, reduce the heat to a medium-low simmer, cover and cook for 2 or 3 hours checking the water level and stirring occasionally.

After about 2 hours give them a quick taste. They should be tender with a soft smooth texture. If not, let them cook for another 30 to 60 minutes or until they’ve cooked through to the level you are looking for.

Storing Cooked Pinto Beans

Short Term Storage

Your cooked pinto beans will keep for about 4 days in the refrigerator. For best results let beans cool completely and use an airtight container.

Long Term Storage

Your cooked pinto beans will easily keep in the freezer for at least 4 to 6 months. For best results in the freezer use freezer-safe containers or freezer bags removing as much air as possible.

A Few Ideas For Using Cooked Pinto Beans

Refried Beans

Add to Burritos

Taco Salads

Beans and Franks

Ham and Beans

Use as a side dish

Add To Salads

Add to Soups

Chili

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Great Classic Chicken Salad Recipe

Karen and Denny's Kitchen — Tue, 11 Oct 2022 17:05:37 +0000

Classic Chicken Salad Recipe

On A Croissant

Quick and simple

This recipe may seem basic but is both delicious and easy to make. If you make it ahead and keep it in the refrigerator it is great anytime for sandwiches, quick appetizers, salads, and more.

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Easy Baked Acorn Squash

Karen and Denny's Kitchen — Tue, 27 Sep 2022 12:39:31 +0000

Baked Acorn Squash With Brown Sugar And Butter

Simple And Delicious

There are probably more ways to cook squash than there are varieties of squash out there, but one of my favorites will always be baked this way.

We make ours with homemade butter, homemade brown sugar, and natural maple syrup. I gotta say, when it comes to this particular squash, I think it’s hard to beat.

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Easy BBQ Beef Short Ribs Recipe – Oven Baked

Karen and Denny's Kitchen — Thu, 28 Jul 2022 02:39:08 +0000

This easy BBQ beef short ribs recipe bakes in the oven low and slow, The end result is tender and delicious.

This Beef Short Ribs Recipe Is Oven Ready

Simply season your beef short ribs and lay them close together and bone side down in a baking dish. Cover with the oven-proof lid for the dish or you can cover tightly using aluminum foil if needed.

Pro Tip: A baking dish with an oven-proof lid however means you do not need to waste your money on aluminum foil!

Place your covered pan of seasoned short ribs in a 275° F oven for about 3 1/2 to 4 hours.

Check your ribs for doneness at about the 3 1/2 hour mark. Your ribs will be done when the meat is fork tender and visibly pulling away from the bone. If they are not quite done yet place them back in the oven for an additional 30 minutes.

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How To Dry Potatoes For Slices – Easy

Karen and Denny's Kitchen — Sun, 11 Oct 2020 20:46:04 +0000

How To Dry Potatoes

Seriously, it’s your choice, you can pay dollars for boxes of dehydrated potato slices, or you can learn how to dry potatoes for slices yourself for just pennies. Have you ever tried it? With the right equipment, it is so easy to do.

How many types of dehydrated potatoes are there on the shelves at the grocery store? They come in a multitude of versions, with multiple brands of each. The obvious ones include Scalloped or AuGratin Potatoes. Other common varieties include hashbrowns and mashed, but the list goes on.

Not only can you learn how to dry potatoes for slices, but you can also dehydrate any other type you can buy in the store as well.

Have you ever stopped to think about what you’re spending your hard-earned money on when you purchase those boxes of almost prepared potato dishes? Sure, they’re convenient, and they certainly seem cheap enough, only a few dollars a box.

The truth is you are paying a few dollars for a few pennies worth of potatoes and “maybe” a tablespoon or two of flour, starch, and seasoning.

Discover How To Dry Potatoes Myself

You certainly can teach yourself how to dry potatoes for sliced potatoes, and if truth be told, when you dehydrate potato slices, shreds, chunks, and even tiny chips, regularly at home, it changes everything as far as your food supply goes.

When you have a good supply of dehydrated foods in your pantry ready to go, they are every bit as convenient and probably even more so than any of those little boxes or packets you’re going to find in the store. As a bonus, they become far less expensive as well.

As for convenience? Is it more convenient to learn how to dry potatoes for slices and scoop some out of a storage container when you need them? Or go to the store because you realized you were out of what you wanted for dinner?

As for cost? You already know the potatoes in the 10-pound bag are cheaper than the same potatoes in the 5-pound bag, but how many times have you tossed old rotting potatoes in the trash because you had too many?
So what happens? You end up buying less and paying more to keep from throwing the extra away.

Or you could learn how to dry potatoes for sliced potatoes at home and save some money by purchasing a large bag. You then save money a second time because you’re not tossing out old potatoes. Instead, you dehydrate potato slices right away when you buy the new bag.
Then, you save even more money because you can stop buying potatoes every time you go to the store. No need, since you dehydrate potato slices, you end up with gallons of dehydrated potatoes.

Once you learn how to dry potatoes you can dry potatoes for sliced, diced potatoes, and shredded potatoes and keep them in my pantry all the time. They’re incredibly versatile and can be used to make everything from Scalloped or Au gratin potatoes to soups and stews. You can even use them for fried potatoes.

Are you wondering how to dry potatoes for slices in bulk along with so much other food? Of course, you can use your oven or any style dehydrator. If you’re going to do this regularly and you want to make dehydrating an easy part of your daily routine, I would highly recommend a quality dehydrator along with a few other tools.

How To Use Dehydrated Potato Slices

You can learn how to dry potatoes for slices and use them in pretty much anything that requires potatoes. You can rehydrate them while baking like you do when using that box of Augratin potatoes from the store or right in a soup, stew, or even a pot roast. The possibilities are endless.

If you learn how to dry potatoes for slices and have a container filled with them and then have a few seasonings in your pantry, you can recreate any of the boxed potato dishes you’d find in the store and so many more.

Au gratin Potatoes
Scalloped Potatoes
Fried Potatoes
(Even) Potato Chips
Loaded Potato Slices
Baked Garlic Potato Slices
Cheesy Bacon & Ranch Potato Slices
And More

Share The Love

When you learn how to dry potatoes for sliced, diced, and more, among other things, you can create gifts that are uniquely you. Add your blend of seasonings, along with the dehydrated potato slices, and a recipe card, to a mason jar decorated up for the occasion.

It’s easy to do, and you can rest assured no one else will be bringing the same gift.

How To Dry Potatoes

While bringing a kettle of water to boil, peel and wash your potatoes. The number of potatoes will depend on the number of slices your dehydrator can handle per tray and the number of trays you have.

Fill a bowl or a clean sink with cold water. You can use a knife, but the more even the slices, the more even the drying. To dehydrate potato slices, I would recommend a slicer of some sort, such as a mandoline. Slice your potatoes about a quarter of an inch thick and place the potato slices in the cold water to prevent browning. (I usually cut mine just a bit thinner than that)

Once your water is boiling, place the sliced potatoes into the kettle and cook until tender but not soft or mushy. A wooden skewer works well for testing. If it pokes through the potato, you’re good to go.

Once cooked through, use a slotted spoon or scoop to remove them and place the hot potatoes into a bowl or sink full of ice-cold water to stop the cooking process. Let them cool completely before moving on to the next step.

Drain your cold potato slices completely and arrange them into a single layer onto your dehydrator trays. I have ten trays in my dehydrator, so when I want to dehydrate potato slices, I can do quite a few at a time.

Set your dehydrator between 125ºF and 150º, and run for 8 to 12 hours. Dehydrator brands, styles, and humidity levels vary and will affect drying time. When you dehydrate potato slices, they should be dry and crisp. If still soft or moist in any way, continue the process until they are dry.

How To Store Dehydrated Potatoes

Now that you have learned the secret of how to dry potatoes in bulk for slices, Place them into an air-tight container and keep them in a cool place out of direct sunlight. You can use mason jars for this. If you are, storing sliced potatoes in bulk, you may find it more practical to use food-grade buckets with gamma seals.

Of course, humidity and temperature can affect the storage life of your dehydrated potatoes. Under the right conditions, however, in an air-tight container, the shelf life of your potatoes should be from 5-10 years.

Need Another Reason To Dehydrate Foods?

The Shelves Were Empty

Learning how to dry potatoes is just the beginning. The pandemic wasn’t all that long ago and to many people’s surprise, it wasn’t just a few things that came up missing.
Panic buying during the Coronavirus Pandemic in 2020 caused shortages in The United States of America among other nations of everything from toilet paper to common sense. Canned goods, dried foods, meat, bread, and even pet food began vanishing from grocery store shelves quicker than Jimmy Hoffa after an ill-fated lunch.

It didn’t stop there either. Many things like bleach, rubbing alcohol, hydrogen peroxide all became difficult to find. In some cases, impossible.

The scariest part of it all was not the rumors, the ever-shifting blame game, or even the censorship of our own words by social media companies across the free world.

The scariest part is, we know sooner or later, not only will it happen again, it will more than likely be even worse.

The Least Affected

Were The Well Prepared

Before the pandemic, many people considered the whole prepper thing a fad. History, however, tells quite a different story, and after the pandemic, the idea of becoming a prepper has gone mainstream.

The prepared ones were not the ones looking for bags of pasta. They weathered the storm by opening their well-stocked pantries and storerooms filled with staples, canned goods, dehydrated foods, toilet paper, and napkins. They already knew how to dry potatoes and relied on their forward-thinking, well-laid plans, just like grandma and grandpa did before we started shopping in supermarkets on practically a daily basis.

Store-Bought Convenience Is More Expensive Than You Think

There is always a trade-off between cost and convenience. Store-bought convenience puts food inc in the driver's seat, and in the name of profit, they add ingredients you would never add to the food you prepare for your family.

Add the words no artificial preservatives, and the salt content goes up. Telling us it's fat-free usually means more sugar, no salt added, and often means other preservatives were.

Of course, if you learn how to dry potatoes and other food items yourself, you would be in control of all of these ingredients. The trouble is making these things yourself may seem anything but convenient.

My question is, why isn't it convenient? We build skyscrapers, fly around the world, launch people into space, and we've even walked on the moon, but we can't make cooking homemade convenient. There's only one reason this could be. Homemade convenience is not where the money is for corporations.

Dehydrating Should Be A Daily Routine

Dehydrating at home is not only an excellent way to learn how to dry potatoes, but a great way to preserve fruits, vegetables, and with care, even meat. When stored in an air-tight container, dehydrated foods can stay in a cool, dry place, out of direct sunlight for years. Your needed storage space becomes dramatically reduced, and the food weighs a fraction of what it did before dehydration. Better still, there is no refrigeration required making them perfect for long-term storage, camping, backpacking, and so much more.

There are some excellent dehydrators available on the market today that will not only make it easier to learn how to dry potatoes for sliced potatoes regularly but do a great job of learning how to preserve your food they'll make it easy to do regularly.

A truly useful dehydrator should have more than one use in your kitchen. A box design, with sliding trays rather than stacking on top of one another, allows you to remove trays and use the machine as a proofing box, for example.

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