EDUCATIONAL INCUBATION & HATCHING CHAT THREAD, w/ Sally Sunshine. Hosts, BantyChooks and more!

Discussion in 'Incubating & Hatching Eggs' started by Sally Sunshine, Oct 12, 2016.

  1. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012
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  2. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012

    you removed our recipe from your site!!! on nooooo!!!
    Hippiesinks Organic Butternut Squash Soup yummmmsss
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  3. kwhites634

    kwhites634 Slow hands & an easy touch

    Rut's not on quite yet. Only seen one buck so far
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  4. Christinecam

    Christinecam Songster

    Jun 2, 2017
    Omg. Love squash soup! If there’s a good recipe point me to please! I have a good pumpkin soup-recipe.
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  5. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012
    Wheat rolls with Spinach paste and Betroth paste!



    For the red rolls
    1. 1-2 beets boiled( I Cooke them in the micro wave)
    2. 1 kilo White flour or white spelled flour.
    3. 30-40 grams of dry yeast
    4. 25 grams of salt
    5. 300-350 grams of water( I weight the water on scales!)
    6. 50 grams of olive oil.
    You crush the beet with some water to a smooth paste.
    In a bowel you put the flour add the yeas and mix, add the salt and mix,
    Add the oil and mix, add the beet and mix, then add slowly the water until you have reach a nice,elastic, dough. Don't be afraid to add some more flour if it us to sticky or some water if it to dry!
    Knead the dough for about 10 minutes and let the dough to rise covered with a plastic bag or plastic wrap, until doubled it's volume. Then arrange two baking trays covered with baking paper and let the rolls you have created. I cut pieces of 50-100 grams and made from them a simple knot. Apply on them beaten egg, and sprinkle some sesame seeds. I forgot to mention during this time you should turn on the oven to 200 degrees C on a fan mode and put in the ovens bottom a bowl water.
    Then put in the oven the rolls and bake to perfection!
    The green ones are the same just replies the beet with 200-300 gram spinach.
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  6. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012
    thats what Husband said about South CArolina
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  7. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012
    Philadelphia Snapper Soup!!

    Turtle Soup

    Recipe courtesy of Commander's Palace

    Total Time:
    2 hr 20 min
    30 min
    1 hr 50 min

    5 servings



    1 1/2 sticks butter
    2 1/2 pounds turtle meat, cut into medium dice*
    Salt and freshly cracked pepper
    2 medium onions, cut into medium dice
    6 stalks celery, cut into medium dice
    30 cloves garlic, minced
    3 bell peppers, cut into medium dice
    1 tablespoon dried thyme, ground
    1 tablespoon dried oregano, ground
    4 bay leaves
    2 quarts veal stock
    1 cup all-purpose flour
    26 ounces dry sherry (750-ml bottle)
    1 tablespoon hot pepper sauce
    1/4 cup Worcestershire sauce
    2 large lemons, juiced
    3 cups peeled, chopped, and seeded tomatoes
    10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped
    6 medium hard-boiled eggs, chopped into large pieces
    Add Checked Items To Grocery List


    *Cook's Note: We use alligator snapping turtles, which are a farm-raised fresh water species available all year long. Turtle meat usually comes in 2 1/2-pound portions.

    In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top.

    While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).

    Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.

    **Cook's Note: Caramelizing vegetables and meats very will to get the dark color you are looking for.

    ***Cook's Note: This is like a stew, eaten as a main dish. This soup freezes well.
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  8. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012
    Angel Food Cake


    Loosen the cooled cake from the pan by sliding a metal spatula between the cake and pan. Constantly pressing the spatula against the pan, draw it around the pan in a continuous, not sawing, motion so you don't cut into the cake.
    Better Homes and Gardens

    • Makes: 12 servings
    • Prep: 50 mins
    • Cool: 2 hrs
    • Bake: 40 mins 350°F


    1. In a very large mixing bowl allow the egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together powdered sugar and flour three times; set aside.
    2. Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
    3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
    4. Bake on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the inverted pan. Loosen sides of cake from pan; remove cake from pan.
    From the Test Kitchen

    Chocolate Angel Food Cake:

    Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour mixture.
    Honey Angel Food Cake:

    Prepare as above, except in Step 2, after beating egg white mixture to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture and reduce granulated sugar to 1/2 cup.
    Nutrition Facts (Angel Food Cake)

    • Per serving:
    • 172 kcal cal.,
    • 51 mg sodium,
    • 39 g carb.,
    • 29 g sugar,
    • 4 g pro.
    • Percent Daily Values are based on a 2,000 calorie diet
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  9. Sally Sunshine

    Sally Sunshine Crossing the Road

    Aug 23, 2012

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