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Old 05-04-2011, 12:51 PM
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Default Franken Pantry XIII May, 2011

A new month brings a new Franken Pantry! We have a lot of new members (Thanks Peepers!!!) and we would LOVE for them to join in on the fun! Let's get this party started!!

For now, we are still allowing members to post multiple times, but not in a row. See Rule #2 please.

The “Wild Card” is still in play and up for grabs if someone wants to enter it. See Rule #3 please.

The first order of business is to stock the Pantry with 10 ingredients. So each person should post an ingredient that goes into the Pantry. Once there are 10 ingredients, the Pantry is full, and cooking can commence.

And, we have a 5 item Spice Rack to fill.

The Rules

1. Salt, Pepper, Water, and Oil are staples and considered stove-top items and are always available and need not be suggested. You are free to use those 4 items no matter what is in the Pantry.

2. You can post multiple times, but not in a row. If you post an ingredient, you have to wait until someone else posts another ingredient before you can post again. If the Spice Rack is still open, you are allowed to post multiple times to it, but again, not in a row.

3. It is possible for each Pantry (from here forward) to have a Wild Card if someone suggests it as an item. Once it has been added, that’s it; only one Wild Card per Pantry. A Wild Card is just that, a singular item you can pick of your choice. So if you’re cooking from a Pantry with a Wild Card, and there is no flour, but you really need it for your dish, then the Wild Card becomes flour for you.

The Wild Card is a singular ingredient, but can be different for each recipe/meal/entry you cook and post. So if you do meat and gravy and need flour, Wild Card = Flour for that recipe. Then a day or two later you make a quiche and you need eggs, then the Wild Card = Eggs for that particular recipe.

Note that the Wild Card is always a singular ingredient of your choice per recipe/meal that you post and enter to the Pantry. So you can't post a meal/entry with multiple Wild Cards such as saying you used a Wild Card of flour for the "Gravy Smothered Cube Steaks", and then you also used a new Wild Card of Pasta for the side dish of Grown Up Mac & Cheese in the same meal/entry. So while you did make two recipes for the meal (Meat Recipe and Side Recipe) you aren't allowed to use two Wild Cards in the same meal/entry. One Wild Card per posted recipe/entry/meal.

A Pantry will only have a Wild Card IF someone suggests it for their turn. If it is not suggested, then it does not exist in that Pantry. If you use the Wild Card, please include what the Wild Card was for you in the write up of your dish.

4. Spice Rack! There is a 5 slot Spice Rack in the Pantry. Naturally, it has to be filled. As always, members are only allowed one post per Pantry - BUT, if the Spice Rack is not full, then you can also add something to it as well. For example: Bread - Cumin. That is a Pantry entry of Bread, and a Spice Rack entry of Cumin. The first 5 members to post a spice are counted - once we have 5 spices in the rack, the Spice Rack is full.

5. About the Spice Rack - Any “spice” is acceptable as long as it is a verified product, spice, or herb. For example: McCormick’s Italian Seasoning, or Seasoned Salt, or Creole Seasoning. Those are all blends, but they are also a singular and unified product. If you mean for a blend to be included, please include Brand & Product name. While everyone may not be able to find that particular brand name, we may be able to find a store brand alternative - and that is acceptable as long as the mix is the same. Sorry - but if someone posts Italian Seasoning, then you have to use a jar of Italian Seasoning (labeled clearly on the product). You can’t deconstruct it and use fresh Basil, Oregano, and Thyme. You have to use the BLEND spice that was posted. Hopefully, we’ll all post things that others can find, but, up until now, all we had was Salt & Pepper unless specifically posted, and we’ve done exceptionally well!

6. You can post items that were posted in previous Franken-Pantries.

7. Derivatives of an item can not be used, but can be made for use. For example, if wine is listed, you can’t just use “wine vinegar”. If cream is listed, you can’t just use butter, but you can MAKE butter or vinegar if you like.

8. Once 10 items have been posted, the Pantry will be locked and recipes can be made using as many or as few of the items from the 10 in the Pantry. But, other than the 4 staples (Salt, Pepper, Water, & Oil), you can ONLY use items in the Pantry. So if flour isn't listed, then you can't use it. Same goes for spices, if Cumin or Thyme aren’t listed, then you can't use them.

9. This mysterious Pantry has a walk-in cooler, so perishables like beef, chicken, crab, fish, milk, eggs, cream, butter, etc, can be posted.

10. Entries can be “open” or “restricted”. If you post “openly” such as beef, pork, chicken, fish, shellfish, etc, all cuts are assumed available. Open entries are something of an Iron Chef category, so if multiple versions of an item exist, they will be in the Pantry. Alternatively, you CAN post restrictively such as “crab” or “steak”, but the Pantry would be more accessible if you instead posted openly such as “crustacean” or “beef” - something to think about and it’s ultimately up to you.

11. Each “open” Pantry entry is something of a category unto itself. For example, if onion is posted, then any onion will be available: red, yellow, Vidalia, Spanish, pearl, shallot, scallion, etc. Imagine the pantry as an Iron Chef type room. In the spot where potatoes (open entry) are stored, all potatoes are there, Idaho, Russet, Red, Fingerling, Dried Potato Flakes, etc. But NOT sweet potatoes as that is a different animal (in a savory sense).

12. If you mean for an item to be restrictive, then please make note of that such as “Idaho Potato (restricted)” or “Chuck Roast (restricted)”. In doing that, the entry is limited to only Idaho Potatoes and no other kind of potato, and only Chuck Roast will be available, but no other cut of beef. If you don’t specifically list “restricted” in your entry, then the entry will be assumed open if multiple variations are available.

13. There's really no time limit for cooking from a Franken-Pantry. If you get around to making something, then post what you did. A month from now, someone may bump into this thread and want to cook from this pantry, so go ahead.

14. Cooking method is entirely up to you. Grill it, bake it, steam it, boil it, microwave it, serve it raw, etc.

15. Each Franken-Pantry is a stand alone Pantry. You can revisit any previous thread and cook something in THAT Pantry, but you can not bring items from one Pantry to another.

16. It's just for fun! That is the reason each open entry includes all variations of the entry such as “potato” means all potatoes, and “beef” means all cuts of beef. While Franken-Pantry is restrictive to 10 ingredients, it still strives to be approachable while also challenging you to put your thinking cap on.

So, start posting the ingredients you want or need in this Franken-Pantry. Don’t forget that if the Spice Rack is open, you can add a spice to it!! I’ll start off, but I will not post a spice. The Spice Rack is fully open with 5 slots.

Please note that the addition of the spice rack does not nullify the staples. Salt, Pepper, Water, and Oil are always available no matter what is in the Pantry or Spice Rack.




Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

---- Spice Rack ----
1.
2.
3.
4.
5.
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Old 05-04-2011, 12:52 PM
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Default Re: Franken Pantry XIII May, 2011

So, I guess I'll start it:

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2.
3.
4.
5.
6.
7.
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2.
3.
4.
5.
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Old 05-04-2011, 01:18 PM
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Default Re: Franken Pantry XIII May, 2011

Awesome, I'll add potatoes of any kind, and Italian Seasoning.

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3.
4.
5.
6.
7.
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3.
4.
5.
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Old 05-04-2011, 03:36 PM
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Default Re: Franken Pantry XIII May, 2011

I'll add onions


Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4.
5.
6.
7.
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3.
4.
5.
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Old 05-04-2011, 03:39 PM
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Default Re: Franken Pantry XIII May, 2011

I'll add cream.

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5.
6.
7.
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3.
4.
5.
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Old 05-04-2011, 03:48 PM
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Default Re: Franken Pantry XIII May, 2011

How about some broccoli

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6.
7.
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3.
4.
5.
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Old 05-05-2011, 05:24 PM
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Default Re: Franken Pantry XIII May, 2011

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7.
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4.
5.
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Old 05-05-2011, 07:39 PM
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Default Re: Franken Pantry XIII May, 2011

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7. Bread
8.
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4.
5.
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Old 05-05-2011, 07:44 PM
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Default Re: Franken Pantry XIII May, 2011

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7. Bread
8. Flour (gotta be able to make gravy LOL)
9.
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4.
5.
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Old 05-06-2011, 12:11 AM
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Default Re: Franken Pantry XIII May, 2011

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7. Bread
8. Flour (gotta be able to make gravy LOL)
9. carrots (needs some colour)
10.

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4.
5.
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Old 05-06-2011, 05:30 AM
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Default Re: Franken Pantry XIII May, 2011

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7. Bread
8. Flour (gotta be able to make gravy LOL)
9. carrots (needs some colour)
10. Wine

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4. Fresh herbs (any kind)
5.
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Old 05-06-2011, 06:53 AM
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Default Re: Franken Pantry XIII May, 2011

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7. Bread
8. Flour (gotta be able to make gravy LOL)
9. carrots (needs some colour)
10. Wine

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4. Fresh herbs (any kind)
5. Wild Card

Can the wild card be used as a spice?
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Old 05-06-2011, 08:43 AM
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Default Re: Franken Pantry XIII May, 2011

Well, we'll need to let Keltin chime in but my guess would be yes since a "wild card", when listed in the ingredients section, could be a spice so I don't see why it can't be used the other way around but I think Keltin will need to have the final say here.
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Old 05-06-2011, 03:29 PM
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Default Re: Franken Pantry XIII May, 2011

That's interesting!

Hmmmm.......since it's in the spice rack, I'd say it would have to be a spice and not an item. So sage, dill, saffron, ground chili, chile powder, etc, would be fine, but not Asparagus, tomatoes, rice, etc.

Sound fair?
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Old 05-06-2011, 04:04 PM
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Default Re: Franken Pantry XIII May, 2011

Works for me.
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Old 05-06-2011, 05:34 PM
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Default Re: Franken Pantry XIII May, 2011

Well, what are we waiting for? Let's get cookin'!!!!

Franken-Pantry XIII

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Beef (any kind)
2. Potatoes (any kind)
3. Onions
4. Cream
5. Broccoli
6. Bouillon Powder (any kind)
7. Bread
8. Flour (gotta be able to make gravy LOL)
9. carrots (needs some colour)
10. Wine

---- Spice Rack ----
1. Garlic powder
2. Italian Seasoning
3. Cumin
4. Fresh herbs (any kind)
5. Wild Card (anything in your spice rack)
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Old 05-06-2011, 06:10 PM
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Default Re: Franken Pantry XIII May, 2011

I'm just popping in to say "hi" and let you know that I can hardly wait to cook from this FP...I have been busy busy busy and spending wonderful time with friends and family. I'll be home next Monday and back at my computer more regularly. Good job on the FP, everyone!
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Old 05-06-2011, 10:29 PM
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Default Re: Franken Pantry XIII May, 2011

Sorry I missed you Karen but I'm glad you popped in. Sounds like you're enjoying your vacation! See you next week and I can't wait to see what you come up with.
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Old 05-16-2011, 10:21 PM
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Default Re: Franken Pantry XIII May, 2011

Thought I'd give this a bump. I'm planning to make mine tomorrow
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Old 05-17-2011, 05:30 PM
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Default Re: Franken Pantry XIII May, 2011

Here's what I made:
I made ground beef and potato croquettes over a bed of baked vidalia onions covered in a beefy vidalia onion gravy. I served it with steamed broccoli and carrots topped with homemade butter. I also made biscuits with fresh chives and parsley.


It actually turned out pretty tasty!



Here's what I did:


First, I needed some butter so I made some !


I used some more of the homemade butter and the buttermilk (the liquid from making the butter) to make the biscuits and added some fresh chives and parsley.


I made some bread crumbs by taking a sub roll, slicing it thin and baking it in a 200į oven until they dried out and became crisp. I then ran them through the food processor.


For my wildcard spice I used McCormick Fried Chicken Seasoning. I used it to season the bread crumbs.


I baked a vidalia onion in foil with a little butter and beef bouillon for about 45 minutes.


The croquettes consisted of ground beef, browned with a little diced onion. I added a little butter and flour. I boiled a couple of potatoes and put them through a ricer. Added salt, pepper, garlic powder and fresh parsley and mixed it all together.


I formed the croquettes into pyramids. Put them in the bread crumbs, then into a little cream and then back into the breadcrumbs. I tried deep frying them...that was a mistake, they just disintegrated so I decided to put some melted butter in the bread crumbs and bake the croquettes. That worked nicely.


I made a roux using butter and flour and then added I the juice from the baked onion and some more bouillon and a little water to make the gravy.


I placed the croquettes on a bed of the baked vidalia onions and covered them with gravy.
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Old 05-17-2011, 05:31 PM
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Default Re: Franken Pantry XIII May, 2011

Mama! That is awesome!!! So creative and it looks delicious!! Making the butter is fun, huh?? LOL! I've got to do that again soon.
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Old 05-17-2011, 05:43 PM
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Default Re: Franken Pantry XIII May, 2011

Thanks Mary...and yes making butter is really cool....and that buttermilk works great for making biscuits.
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Old 05-17-2011, 07:23 PM
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Default Re: Franken Pantry XIII May, 2011

OH MAMA!! FANTASTIQUE!!
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Old 05-17-2011, 08:42 PM
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Default Re: Franken Pantry XIII May, 2011

Thanks Peepers!
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Old 05-17-2011, 08:49 PM
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Default Re: Franken Pantry XIII May, 2011

absolutely beautiful mama I really like the way you made the pyramid shape,your presentation is absolutely beautiful as always. I think I've mentioned before, I'm not a big fan of ground beef, but I may have to rethink this after seeing what you did with it.

BTW, I saw your thread on butter. That's something I've never tried. That is going to have to go on my to-do list
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