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Monday, June 28, 2010

Fix-It and Forget-It Cookbook...Review

About the book:
The book has already sold more than 5 million copies, so we didn't want to spoil it! We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series:

Brand New: 100 new recipes for slow cookers.
Brand New: "Prep Time," "Cooking Time," and "Ideal Slow-Cooker Size" are included for each recipe.
Brand New: 4 pages of basic and very helpful "Extra Information"

* "Substitute Ingredients for When You're in a Pinch"
* "Equivalent Measurements"
* "Kitchen Tools and Equipment You May Have Overlooked"
* "Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated"

Brand New: 1 page of "Tips for Using Your Slow Cooker: a Friendly, Year-Round Appliance."
Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book.
Brand New: A second color -- a rich purple -- for recipe titles, contributors' names and addresses, the words "Tip" and "Variation," and the numbered instruction steps.
Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout.
Brand New: 1 page of tip-in color, right inside the front cover.
Brand New: 2 pages of review excerpts to position the original book's success, immediately following the tip-in page of color.

Revised: An improved Index!
Revised: A personal Introduction to the book by author Phyllis Pellman Good.
Revised: Good's personal comments and voice throughout the recipes.

We've learned a lot since the original
Fix-It and Forget-It Cookbook first quietly appeared. Now you and your customers can benefit with this new edition of the beloved favorite -- Fix-It and Forget-It Cookbook REVISED and UPDATED!


Tons of recipes for just about any dish or ingredient you could envision.  With three recipes to a page, this book is packed.  The author also includes tips, equivalent measurements and substitute ingredients. None of these recipes are fancy or gourmet, but all are easy and meals that everyday people would enjoy.  A great book to start with, or just to revitalize your current crock pot recipes.

As is my request of all cookbooks, I would have loved a spiral binding and more photos!  This would be a great gift for a new bride, especially when accompanied by a slow cooker.

Thanks to FSB Associates for the opportunity to review this book.  You can purchase your own copy here.

Read 6/10

* * * *
4/5 Stars




Thursday, June 24, 2010

Sausage Gravy and Biscuits


Biscuits and Gravy is one of my most favorite breakfasts, and certainly the one I order the most when eating out.  I wanted to try making it myself.

Biscuits

I didn't want a full recipe of biscuits, so I fudged one of my own.  There are tons out there and Bisquick or refrigerated work too...

1/2 cup flour
1/2 tsp. baking powder (probably use 1 t. next time)
1 T cold butter
1/8 tsp. salt
about 1/2 cup milk

Mix flour, baking powder and salt together. Cut in butter until crumbly. Gradually add milk, stirring until soft dough is formed, if it's sticky add a little more four. Turn out on slightly floured board and lightly knead it until it's smooth enough to shape.  About 30-45 seconds.

Roll about 1/2 inch thick and cut with 2 inch floured biscuit cutter or a glass dipped in flour (which is what I do). Bake on an ungreased sheet in a 400 degree oven for about 12-15 minutes. This made about 4 biscuits.  They were pretty flat, so I think I'd add a bit more baking powder next time, but they were tasty.

Sausage Gravy

1 pound bulk sausage
A couple of tablespoons of flour
Milk
Salt and Pepper to taste

I'm sorry that this isn't a specific recipe.  There are tons out there.

I molded the sausage into a roll and sliced off about 4 or 5 rounds.  After I fried them up, I set them aside, crumbled up the rest of the sausage and cooked it. Remove the sausage from the pan and add some flour to the drippings to make a roux.  You want it smooth, so add a little flour at a time.  You probably need about a tablespoon or 2.  Whisk it around and let it get nice and brown.

Add some milk, probably about a 1/2-3/4 cup, and stir.  If it's still a bit dry, add some more milk.  Whisk it all together and let it simmer for a couple of minutes.  Add the crumbled sausage back into the pan and stir some more.

Let it simmer, stirring occasionally.  It will thicken up.  Season with salt and pepper, to taste.  Some people like to add a little sage.  Mine got a bit thick.  Next time, I would add more milk, so it was creamier.

Serve over biscuits, with a sausage patty on the side.




Thursday, June 17, 2010

New Photo


There is a new photo for Turtle Brownies.