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Old 05-04-2010, 08:18 PM   #21
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Boneless, skinless chicken breasts (seasoned with and allowed to sit 2 hours - olive oil, sea salt, 4 peppercorn blend, thyme, rosemary, onion flake, red pepper flake and dry minced garlic grinder, dry oregano and fresh garlic) grilled on the cast iron stovetop grill. Served over mixed salad greens, carrots, shredded red and green cabbage, slivered almonds, sesame seeds, sunflower seeds and tomatoes dressed with sea salt, ground pepper blend, olive oil, lemon juice and vinegar.



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Old 05-04-2010, 08:53 PM   #22
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I like to use kielbasa in a sweet and sour sorta dish, sliced, with pineapple chunks and sliced steamed carrots, using the pineapple juice for the sauce (thickened with cornstarch), over rice. mmmm. :)
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Old 05-04-2010, 09:17 PM   #23
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It was my oriental meatballs with rice. DH not only brought me flowers (that don't make me sneeze) but he helped with the dinner. He is taking a little nap now before he helps put up my kitchen window curtains.
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Old 05-05-2010, 08:48 AM   #24
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Originally Posted by DaveSoMD View Post
That sounds like a great way to cook them. How big do you chunck them and do you chunk the kielbasa also or bake it whole?



The first two pictures are with Yukon Gold potatoes. The cabbage is never cut the same. Usually, it's in chunks. The second picture it's in slices. I try to always use Caraway seed, a bit of apple cider vinegar and olive oil. The baking time is about 45 min - 1 hour at 375.... ovens vary. I usually chunk the kielbasa before-hand.

The last picture is a cream of asparagus soup. I threw in some leftover kielbasa and other vegies. That was done on the stove. On the side, bacon cornbread
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Old 05-05-2010, 09:38 AM   #25
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The first two pictures are with Yukon Gold potatoes. The cabbage is never cut the same. Usually, it's in chunks. The second picture it's in slices. I try to always use Caraway seed, a bit of apple cider vinegar and olive oil. The baking time is about 45 min - 1 hour at 375.... ovens vary. I usually chunk the kielbasa before-hand.

The last picture is a cream of asparagus soup. I threw in some leftover kielbasa and other vegies. That was done on the stove. On the side, bacon cornbread
YUMMY!! I love using caraway and fennel seeds with cabbage/sauerkraut
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Old 05-05-2010, 08:29 PM   #26
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I did a bottom round roast with garlic. I placed it in a vacuum bag and put it in my picnic cooler that was preheated and filled with 138 degree water. Seven hours later (water at 135) I quick seared on the grill and served with some stove top oven-style potatoes
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Old 05-06-2010, 12:51 AM   #27
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I did a bottom round roast with garlic. I placed it in a vacuum bag and put it in my picnic cooler that was preheated and filled with 138 degree water. Seven hours later (water at 135) I quick seared on the grill and served with some stove top oven-style potatoes

How do you pre-heat a cooler????
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Old 05-06-2010, 05:45 AM   #28
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...The first two pictures are with Yukon Gold potatoes. The cabbage is never cut the same. Usually, it's in chunks. The second picture it's in slices. I try to always use Caraway seed, a bit of apple cider vinegar and olive oil. The baking time is about 45 min - 1 hour at 375.... ovens vary. I usually chunk the kielbasa before-hand.
Thanks VB looks great. I'm going to have to try that next time kielbasa is on the menu.
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Old 05-07-2010, 12:36 PM   #29
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How do you pre-heat a cooler????
I add water about 10 degrees hotter than I want about 30 minutes ahead of time to make sure the thermal loss will be minimized. I learned this making my own beer and mashing the grain in a cooler
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