"Whatness" indeed!

That could describe my general reaction to foods and food combinations that I've had the opportunity and pleasure to enjoy when we follow the Master Chef's health laws. Any body else have a taste of something and respond with, "This is just heavenly!"?

The purpose of this thread is for all of you broilers, grillers, bakers, and all other types of cooking connoisseur's out there to show your stuff. Give us some of your recipes! We all gotta eat, why not all eat Gods way!?

If you've not got much of a grip on the culinary art? No worries mates, here is a handy on-line food dictionary from Epicurious.com to get your goose a goin'!

For your health!

--> Mods, if this thread gets enough response, perhaps make it a new forum? <--

This is a great idea...I will post some recipes later after I return from a birthday party!

There is so much processed foods out there today. I think almost everything contains High Fructose corn Syrup, and Soy Been Extracts. They take out specific ingredients and reconstonute them into food for people to consume. Bad food that is. Read some Labels and see if man created it or God created it.

Someone read me the Label off a Box of triscuits then read me a label off a Orange. Oppose you cant read the label off an orange cause God created it for you to eat.

If anyone wants to learn more about Health Gods way you should study the Doctors corner Lectures from the Schepherds Chapel Database. All you have to do is PM me.

"Doctors Corner" Lectures. 8 Studies in total about 1 hour each and 3 Dr. Alexander Lectures, same person who did the Dr. Corner videos. They are really awesome for learning how to be healthy gods way. DR. Alexander is very strong in the Word and he teaches the word as he teaches healthy eating and healthy living according to the Word of God. As you study the Audio or Video you will find Dr. Alexander has been with the SC for a long time. He integrates the word along with his medical knowledge to give you the most comprehensive study in Health Gods Way! This series is the most comprehensive and complete series detailing Health according to Gods Word I have ever personally studied.

You can DL the Hq Dr. Corner videos or the Compressed videos. I also ripped the Audio from the Videos and they are available in MP3 format in Hq and compressed versions. The Audio is perfectly fine for studying as he explains in detail each chart he puts up on the video.

How about getting the recipe and the curing instructions for beef bacon that will fool a Pennsylvania farm boy?

How about some other beef recipes? Here is my most popular...


Spastic Bachelor Brisket

My simplest recipe is for brisket, but folks keep begging me to make it my way over
and over. Who am I to argue?

I use the turkey size baking bags; talk about a God send in the kitchen!

The day before I cook my beef, I use a lot of Knorr extra large Chicken Bullion cubes;
crushing them into a rub which I cover the roast with on both sides till the thing looks
almost breaded with the seasoning mixture.

I then place this in the cooking bag, then in the fridge overnight to sort of get used to
being together. I also let the meat lose its chill before putting in the oven by getting it
out about an hour before I put it in the oven.

Then I do the right time by the pound for the size roast I am dealing with. I do flour
the inside of the bag (BTW) and save the drippings for gravy as a starter concentrate.

I favor the low and slow approach of 275 to 300 for about five plus hours depending on
the size of the brisket. Oh, be sure to trim off most of the fat before you season the
roast; however, I have placed a couple of clean hunks of this fat back in the bag to
make more beef drippings.

I also have added crushed black and white peppercorns on the top of the roast if
my kids will not be eating with us, but my youngest is not a pepper fan...yet.

I like to serve this with mashed potatoes and whatever green vegetables my guests
seem to like best; I lean towards asparagus, spinach or my wife's green beans.

I also like to lead off with a Caesar Salad and some fresh baked garlic bread slices.

Wow!!! guess who's coming to dinner!! sounds lucious.

John, now that sounds like my kind of cooking....this I've got to try. Thanks for sharing.

God bless,

Kandy

JeepingJohnny,

I also found this book called Body By God that talks about the same things that you mentioned in your post. Interesting stuff. I am trying to rid myself of man's diet right now and eat more of God's foods.

John...that sounds delicious!

Fresh Zucchini Lasagna
(I grow lots of vegetables and this is one of my favorites to make at harvest time (now).

Fresh ground 100% beef or ground turkey (optional)
Combination of fresh green/yellow zucchini or one of either washed and sliced to preferred thickness
Fresh large size tomatoes of your choice, beef steak, big boy, big girl or smaller romas work also washed and sliced
Sweet onion, i.e., vadalia, walla walla sweet, sliced or chopped
Fresh yellow/white sweet corn or canned cream or whole kernal corn
Fresh green beans snapped as for casserole
Fresh garlic, rosemary, oregano, thyme (as you like, or other herbs of your choice)
Fresh celery, bell pepper chopped
Red pepper flakes (optional)
I sometimes have fresh tomato puree for sauce but I also substitute can tomato sauce/spagetti sauce of choice
Italian bread crumbs/fresh shredded sharp cheddar and fresh shredded parmesan cheese

Saute onion, celery, bell pepper, garlic (set aside)
If using ground meat, brown meat if not keep moving ahead
Add meat to sauted items if using and mix
Add corn, green beans to mixture and mix
Add Fresh tomato puree and/or tomato sauce of choice
Add red pepper flakes, fresh herbs of choice and other seasonings i.e, salt, pepper etc. of choice

Basically you want the consistency of regular Lasagna mixture, simmer mixture for a few minutes then taste and adjust seasoning as needed.

Spoon layer of mixture into the bottom of a large glass casserole or other type casserole dish of choice
Sprinkle with bread crumbs, both cheeses to your liking, but don't over do it.
Layer one layer of sliced fresh zucchini (alternating colors), then layer one layer of sliced fresh tomato
Repeat, ending with layer of mixture sprinkled with bread crumbs and cheese

Place casserole on a cookie sheet covered with foil (there may be overflow)
Place a piece of foil loosely (otherwise it sticks to the top) over lasagna for the first hour then remove to allow some browning on top, don't burn. Bake in preheated 375-400 degree oven for approximately one to one and a half hour (depends on thickness of sliced zucchini/tomato). Should be smelling wonderful and bubblely when ready.

Remove from oven and let stand for approximately 10-15 minutes before serving with a fresh green salad of choice (I like spinach w/red onion, black olives, boiled egg w/olive oil based dressing, and fresh garlic bread. It slices up just like a regular lasagna and tastes great with or without meat.

God bless,

Kandy

Yummy Kandy. My tomatoes didn't do well this year. My stupid goat waited until the tomatoes were about ready to pick and then snuck in there and ate all the tomatoes and the plants. I wanted to skin her alive that day. All I have left now are herbs and some peppers. I love all types of squash and lasagna is one of our favs.

I was wondering if a lasagna would turn out great with zucchini's in place of the noodles! I cannot eat gluten and this recipe sounds great! I will have to try it.

Cindy, sorry your goat ate your tomatoes; time to make a trip to your nearest farmers market? I heard goat taste pretty good too...., just kidding Cindy, LOL.

Heather, just use your own favorite lasagna recipe and substitute with the zucchini it'll be great.

You're welcome ladies, and God bless,

Kandy

Grandpa Corrado's Eggplant Parmigiano

Find a couple of nice ripe medium eggplants or one nice fat one (better).

Get a bowl large enough to hold all the eggplant once you slice it in thin slices;
fill this with cool water and the juice from a fresh squeezed small lemon.

Slice the eggplant on a slight bias in order to gain the most big slices available.

Place each slice in the bowl of water as soon as you cut it and then prepare the
the following.

Take enough eggs to coat what you are making, beat then with some whole milk
or if PM is coming over, you can add some half and half too.

Get a shallow pan or a cut down large brown paper shopping bag (if you can still find one),
add enough "Just add water" pancake flour to coat eggplants slices you have waiting.

Get some paper towels and a place ready for draining the fried eggplant slices.

Get a big skillet and add your choice of oil for frying the slices; I like corn oil, but now use
a blended more healthy oil with half canola content. I do not use EVOO as it smokes too
easily and some do not like the taste of it alone; although I do add some to my oil mix
just for a hint of the flavor (don't tell my kids).

Pull out a few slices of eggplant and pat dry with a paper towel. When these are cooking, repeat.

Get the oil hot and using the clean hand method, batter a slice, then flour a slice and put it
in the hot oil; repeat. Resist the temptation to fry too many slices at once, as this makes
the oil temp lower and things get more oily. Fry until golden brown on both sides and then
place on your preferred draining method. Keep going until all is cooked and well drained.

I like to use a 13 X 9 cake pan to bake this dish in, or you can use two 8 X 8's if you want to.

You will need some of your favorite spaghetti sauce, I make my own sometimes, otherwise
I like Bertolli Tomato and basil when time is not available to make my own, that is your call.

You will now need some grated Parmigiano Reggiano, fresh mozzarella slices, and if you
are a psycho like me, a little shredded Romano too, but not too much as it can bite some folks.
Save some prep time and get the shredded mozzarella pizza cheese if you like...

Oil the baking pan(s) and spoon in just a very small amount of sauce, not even enough to really
cover, just flavor the bottom. Do your best to cover the bottom of the pan with the first layer
of your fried eggplant. Now cover lightly with sauce, add some Parm and a healthy anount of
Mozzarella cheese. You just want to dust the sauce with the Parm and smother it with the Mozz.
Repeat until you have it all in the pan, I usually get three or four layers depending on how sharp
my slicing knife was when I started. Put all left over cheese on the top and bake until golden
brown around the edges and bubbly in the middle. Bake at 350 for 25 - 30 minutes (watch).

Depending on who is eating with you, you can either salt the fried slices before covering them
with sauce, or just let the guests add their own; again, you have to know your guests.

I like to serve this with Buitoni angel hair pasta tossed with olive oil, crushed garlic and broccoli,
or just by itself...


Capelli d'Angelo with sauteed garlic and greens in Olive Oil

(Boil your pasta. While its cooking, saute some crushed garlic in light olive oil [EVOO and Corn oil mix],
and add the fresh broccoli, or spinach is great too; just heat the greens through until they wilt.)

(Drain the pasta and dump into the skillet and mix with the oil and garlic mixture; add kosher salt and
white pepper to taste.)

********************************************************************************
*

The Eggplant is good fresh, but its even better reheated the next day. I even like it cold the next day
on some French Bread with some mayo and a little extra sauce; but like I said, I'm nutz!

Try eggplant brushed with EVOO and baked at 400 degrees on a cookie sheet until it browns.

You can do that with my eggplant parm recipe above, but I won't ever post
that fact with my original recipe; Grandpa would flip.

ROFL ok I understand!

Apricot Poppy Chicken with Dill Potatoes

Ingredients:

2 pounds small potatoes, halved
Salt
2 tablespoons extra-virgin olive oil (EVOO)
1-1/2 pounds chicken breasts or tenders, cut into large chunks
Pepper
2 shallots, thinly sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1/4 cup apricot preserves, big fruit pieces chopped
3 tablespoons honey
2 teaspoons poppy seeds
3 tablespoons butter
3 tablespoons chopped or snipped fresh dill

Directions:
1.In a medium pot, add the potatoes and enough cold water to cover by 1 inch. Cover the pot and bring to a boil. Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.

2.While the potatoes are working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring. Stir in 1 tablespoon butter.

3.Drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste. Serve with the chicken.

*wiping drool off chin These sound AWESOME. Thank you for sharing these.

God bless you.
Love, ysiY,
Gina

Any scaled-fish (not catfish or shark) fillets, placed in buttered pan, then covered liberally with citrus juice of your choice, garlilc, and dill.

Toss in 415 degree preheated oven for fifteen minutes.

In Christ,

Jonathan

I'm adding all these recipes to my cookbook.



Thank you all for posting them,



They sound heavenly.

YUM
All the dishes sound delicious and
now I'm really hungry.



YHVH bless,
MarysLove

How about getting the recipe and the curing instructions for beef bacon that will fool a Pennsylvania farm boy?

I'm with ya John1;1 hubbie is from N.c> we lived in tn. so would love to know how to get beef bacon love them biscut an' gravey days......................

And pintos need favoring too

Tob

thanks to all----------what a feast-------I'll be trying these on the family ,while fresh veggies are available

God Bless,
Louise

I would love to have the recipe for the bacon.. I love bacon. Turkey is okay but I want to know how to make the beef.. Does anyone have that recipe? Will you share?

PM has mentioned it before, but never seems to have the rubber meet the road on the how to part; any of you guys who see him on the regular, please ask him to do a special teaching on that "Cooking with Pastor" or "Makin Bacon" , could be the title; I know that would be a hot mover, not to mention a real blessing to the rest of us!

We need the secrets!







HEY! Wait a minute! That "Hand of God Nebula pic down there; what is it reaching for?

Beef Bacon, baby!

You got that right! If Pastor don't step up, Satan will have my weakness all sewn up! I've been good for a long while now, but he and I both know how many years my old man had bacon and eggs on Saturday and Sunday mornings for me to wake up to...not to mention I have a killer German Potato Salad recipe that needs bacon to be outstanding; the turkey junk is no good, so I sub Pastrami, but it is not the same! Then there was bacon wrapped Ahi Tuna Steaks, cooked over a mix of Hickory, Mesquite and Apple Woods, that I like to play with...

Turkey bacon instantly sprang to thought when I read that!

I done a search and found this... It's not PM but maybe.. Its sounds a bit difficult..




Things You'll Need:
Salt
Cooling racks
Fan
Wood
Smoker
Hanger for the smoker
Meatslicer
Step 1Beef bacon is made out of the steers belly meat. This is the fat part of the belly region closest to the animal's flank area. After slaughtering the steer you will want to get the belly meat into a refrigerator right away. The best bacon is made out of meat that has been chilled at 42 degrees F for 24 hours before it is cured. Before refrigerating the meat, you should trim it into a square shape; this will make it easier to handle.

Step 2Cure the meat. The easiest way to cure the belly meat is a method called wet curing. Wet curing is accomplished when the meat is dipped into a brine that is made out of salt and sugar solution. Once the meat is completely submersed in the brine, let it soak for 3 to 4 days. The salt removes the moisture from the belly meat and the sager ads flavor. When you are curing the bacon you must make sure that the temperature remains at a constant 38 degrees F. If the temperature drops below that, the curing process will be halted, and if it gets any warmer the meat will spoil.

Step 3Once the beef bacon has sat in the brine for three to four days, pull it out of the refrigerator and rinse it off with cold water. Once the meat has been hosed off, dry it. The simplest way to dry the belly meat is to lay it out on some cooling racks and let a simple house fan blow across the meat. You will know that the bacon is sufficiently dried when a thick shiny coating appears on the top of the meat. This coating is called a pellicle and is basically the hardening brine. The pellicle will help the bacon absorb some flavor while it is being smoked. The bacon should be sufficiently dried within an hour.

Step 4Now that the bacon is dried, it's time to smoke it. In order to smoke the bacon you will need chips of hardwood and the type of wood you select will affect the bacon's flavor. Maple will give the meat a sweet taste, cherry will infuse it with a fruity flavor and hickory is what gives meat a good hearty flavor. Before you start the smoker, hang the slaps of beef bacon in the smoker.

Step 5When you are smoking beef bacon, you will get the best flavor if you keep the temperature inside your smoker between 80 degrees F and 100degrees F. Smoke the beef bacon for approximately eight hours.

Step 6After the bacon has been smoked. it is ready to be sliced. Although you can slice the bacon by hand, the most efficient method is to use a meat slicer.

Step 7After slicing the beef bacon you should keep it vacuumed wrapped and in your freezer until you are ready to cook it

Just a bit of info, I am able to go to my local Kroger meat dept and ask them for beef bacon. I can get all I want. Don't know if any of y'all have Krogers near you but I am sure any local butcher or grocery store can do this for you.

I have too seen beef bacon in my local market sometimes, but it is always either out of date, or will be before I can use it.

Does this stuff go bad faster than real bacon? Has anybody tasted it yet? I guess turkey bacon has me scared to try it.

Maybe I'll just bite the bullet and give some a shot next time I go; the date thing always creeps me out though.

I guess I could just marinade sliced brisket in liquid smoke and salt; that was my next brain storm...

This is VERY good!

1 pkg fresh, not frozen (broccoli, cauliflower, baby carrots)
1 btl. Kraft zesty Italian dressing

Drench the vegetables with the dressing in an airtight container and let marinade overnight.

Since "baconing" is a salting and smoking curing/preservative process, my guess is that any expiration dates are due to those not happy with others consuming what they want to, placing mandatory expirations on everything.

In Christ,

Jonathan

hee hee

God bless you.
Love, ysiY,
Gina

I guess I had better hope I read Yah's sense of humor the right way!
I wonder if the spirit bodies can be permanently dented with the boss
man's sandal imprint?

Guess I'll find out soon enough...

I have a large garden and I picked the fool out the okrie yesterday. Last night had that okrie steamed with tomato's, onions add some red beans and rice now that is one of Isaac's favorite meals. Could add some new taters to that if I had some. It is always good to test your okrie and mine is doing mighty fine.

Deer season is getting closer all the time and tenderloin over a pecan wood fire rocks big time.

John I usually buy about 5 or 6 packs at a time and I freeze them until I want to use them. They keep that way for a good while.

Yummy, I love raw veggies.

Here's an interesting bit of info. Apparently someone is keeping track of who eats what or when we purchased it. Yesterday Kroger called us at home to tell us they were doing a "recall" of some cilantro that we had purchased there earlier in the week. We pay cash for the groceries so I got to thinking how in the world did they know we purchased cilantro and when. All I can think of is the little Kroger card they give us that they swipe to get bigger discounts on the food. Is there anything they don't know about us anymore?



This is my post 911....

No, not really; I knew the answer of the question before you mentioned you paid in cash...it does not matter.

Here Kroger's is Fry's, and in California it is Von's.

When those cards first came out lots of people were up in arms about it, for reasons of privacy to mark of the beast claims.

Now that is pretty handy that they can call you and say "Don't eat that poison junk!"

It is also kinda scary that they can call up and say "You haven't bought milk in awhile. Have you been purchasing black market organic milk?"

In Christ,

Jonathan

Here is a link to my recipe page. I have a really good recipe for breakfast turkey sausage, but need to find it.

http://www.grouprecipes.com/people/faithwalker/recipes/

Thanks for the link Faith,

Thanks Faith, recipes look yummy, and I'll be trying as many as I like especially the soups as soups are one of my favorites as well, I love the way you can build on their flavors with varying of ingredients.

God bless,

Kandy

I added you to favs thanks

You're welcome

The reason I started that page is because I lose my own recipes ! LOL

If my name is in the title, than it is my own. The rest are just recipes I tried that came out really good. I will be adding more.

We have a store called Trader Joe's here.

They sell an AWESOME chicken sausage!

In Christ,

Jonathan

Thanks Cindy! I went to Kroger's today and purchased a few pkgs of beef bacon. I didn't know they carried that. Some time ago, I tried some that was meat-market made. It was o.k. Walmart has beef breakfast sausage patties in the frozen foods section. Ummmm, biscuits and sausage with gravy!!

I went straight to the Cream Cheese Clouds!
A new breakfast idea!

Thanks Faith!

YHVH bless,
MarysLove

Turkey bacon is good. This morning I had turkey sausage links with two fried eggs and Texas toast. I have been eating these products so long I really don't think I would like swine products if I did eat them. They make a killer Turkey Braut too. Great for ball games on Sunday afternoon.

Tonight it will be fresh speckle butter beans with noon day onions and a chicken Caesar salad. Blueberries are in season here so I will have that with some honey to finish things off.

Maybe I haven't tried the right brand but, to me, turkey bacon is akin to salt-flavored gristle floss.

Nothing like the crispy, smokey, artery clogging, filth that real bacon is.

Now, back to recipes.

Take your favorite cut of beef, cube into half inch size pieces, dry rub with salt/pepper. Dump meat into hot skillet to sear and brown, shortly after adding onion to flavor. Remove from skillet and lightly brown some flour, adding water so as to make a fairly thick rue with the pan drippings. Add fresh red chili powder until you have a nice brick-red red color.

Add the meat back in and you have chili con carne. Add fresh PURE tortillas (salt, oil/shortening, flour) and enjoy gorging!

In Christ,

Jonathan

Yum yum !

I do like turkey bacon.....have to cook it right. Slowly in iron skillet and almost burnt, LOL

I buy the turkey cheddar brats, Johnsonville I think. Yummy ! Low fat too.

How do you make the butter beans and onions Isaac ?