Cooking with your stockpile

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Cooking with your stockpile

This is a discussion on Cooking with your stockpile within the Recipes forums, part of the Food, Health and Fitness Survival category; Unless you're planning to donate all your stockpile to the Food bank, we have to use them before they expire (and replenish the ones we ...

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Thread: Cooking with your stockpile

  1. #1
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    Cooking with your stockpile

    Unless you're planning to donate all your stockpile to the Food bank, we have to use them before they expire (and replenish the ones we use), so as to always maintain a fresh inventory. It's also good to know creative ways to use them up (relying only on what we have on hand), like as if we're living the dreaded SHTF scenario.
    I know that there's a thread somewhere here that has tons of recipes that use up your stockpile, but I can't find it.

    I want to use up some of my Busch's beans which are going to expire on 2018, so I'll be sharing some of the recipes I find online.


    Bush's Savoury Sausage and Beans Supper

    1 can (28 oz) BUSH’S® Original Baked Beans
    1 package (1 lb, 3 oz) Johnsonville Sweet Italian Sausage Links
    ½ cup water
    1 cup onions, diced
    1 can (14.5 oz) tomatoes, diced, peeled and drained
    ¼ teaspoon ground thyme
    Optional:
    Salt and pepper, to taste

    Directions

    Spray medium skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
    Reduce heat to medium-low. Carefully add water to skillet. Cover and simmer for 12 minutes or until internal temperature reaches 160 degrees F. Remove sausages and slice into coins.
    Add onions to skillet and cook until translucent for 2-3 minutes.
    Stir in tomatoes, thyme, BUSH’S® Original Baked Beans and sausage.
    Bring mixture to boil. Cover, reduce heat and simmer for 15 minutes or until thoroughly heated.
    Serve warm.

    Savory Sausage and Bean Supper Recipe | BUSH?S® Beans



    Variations: saute with garlic, adding diced potatoes, green peppers, or mushrooms; Serve with bread, or over steamed rice.

    Depending how thick it is, it can also be good with tortilla wrap (ala-burito), spiced with Mexican spices like burito, tacos or chili.

    Using tomato salsa in lieu, or as an addition to diced tomatoes. Can use hot dogs, Viena sausages, or spam (preferably diced and browned before being added to the soup).

    To turn into soup, add broth and/or tomato juice (and other canned vegetables you want to use up).


    Please share your recipes. It doesn't have to be beans.
    Last edited by charito; 08-21-2017 at 04:11 AM.
    indie and Joe like this.

  2. #2
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    Thanks for the recipe; I'll give it a try, I love beans.

    Just because canned food has an expiration date does not mean it's dangerous or unhealthy to eat it past that magic time. Especially with vegetable based products, which can last a lot longer than meat-containing items.

    Acidic foods, such as tomato based sauces, can last for years beyond their recommended shelf life. I stored a lot of spaghetti and sauce in glass jars for the Y2K event. I ate the last of it in 2006. It was fine.
    Annie and JustAnotherNut like this.

  3. #3
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    Quote Originally Posted by sideKahr View Post
    Thanks for the recipe; I'll give it a try, I love beans.

    Just because canned food has an expiration date does not mean it's dangerous or unhealthy to eat it past that magic time. Especially with vegetable based products, which can last a lot longer than meat-containing items.

    Acidic foods, such as tomato based sauces, can last for years beyond their recommended shelf life. I stored a lot of spaghetti and sauce in glass jars for the Y2K event. I ate the last of it in 2006. It was fine.
    Yes, I agree with you. But it's nice to rotate them so you'll always have most, if not all, "fresh" inventory on hand.

    Mind you, I opened a perfect can of red kidney beans (no dent and no rust) two days ago that was dated April 2016......it looked fine except that it had bubbles coming up. I opened another can that's not expired (it had no bubbles at all).....so I didn't take the chance on the old one and chucked it. I don't know if that's normal for older canned beans?
    Last edited by charito; 08-21-2017 at 04:15 AM.
    sideKahr likes this.

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  5. #4
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    Spicy Mandarin Chicken and Beans

    1 can (28 oz) BUSH'S® Bold & Spicy Baked Beans
    4 skinless, boneless chicken breasts
    1 tsp Chinese 5-spice
    1 Tbsp vegetable oil
    1 can (11 oz) mandarin oranges, drained
    1/2 cup thinly sliced celery

    Directions

    Sprinkle Chinese 5-spice evenly over both sides of chicken breasts. In skillet, brown chicken on both sides in hot oil; drain.
    Combine remaining ingredients. Pour over chicken. Bring mixture to a boil. Cover, reduce heat, and simmer for 15 to 20 minutes or until chicken is done.

    Spicy Mandarin Chicken and Beans Recipe | BUSH?S® Beans

  6. #5
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    I use the look and smell test. If the can is not bulging and the lining is in good shape, especially if the lid has no rust, and the food is not oxidized or browning, and it smells okay, it's good to go. Of course I've thrown away questionable items, too. It's just common sense.

    Yeah, baby, Chinese food is one of my favorites. I make a mean Gen Tso's. I don't have the recipe stored on this device. Sorry.
    Last edited by sideKahr; 08-21-2017 at 04:18 AM.
    charito likes this.

  7. #6
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    This forum has several nice recipes for canned pork n beans.


    2 or 3 lb. hamburger
    3 c. finely chopped onions, less if desired
    1 c. chopped celery
    2 beef bouillon cubes
    2/3 c. boiling water
    1 or 2 cloves garlic, minced
    1 1/2 c. catsup or chili sauce
    3 tbsp. prepared mustard
    1/2 tsp. salt, if necessary
    1/2 tsp. pepper
    2 (29 oz.) cans pork and beans or 2 qt. canned navy beans

    Fry hamburger, onion, and celery until meat is brown and onions
    and celery are tender. Dissolve bouillon cubes in boiling water.
    Combine all ingredients. Put in a casserole. Cover. Bake 1
    hour and 15 minutes at 350 degrees, or less if done. May be
    uncovered the last 1/2 hour. If it gets too dry, add more water.



    RIVERBANK BARBECUE BAKED BEANS

    ~ 2 cans (16 ounces each) pork and beans
    1 can (16 ounces) Boston baked beans
    1 can (8 ounces) crushed pineapple, drained
    1 can (15 ounces) tomato sauce
    1 large onion, diced
    1/4 pound brown sugar
    1/2 cup dark corn syrup
    1/4 cup sweet pickle relish
    1/4 cup wine vinegar
    2 tablespoons Worcestershire sauce
    1/2 to 1 teaspoon ground pepper
    1/2 tablespoon dry mustard
    4 shakes of salt
    2 shakes of hot sauce
    _
    Combine all the ingredients in a large saucepan and cook
    over low heat for at least 15 minutes, stirring occasionally,
    until all of the seasonings are well blended._ (The mixture
    gains flavor as it cooks.)

    Any ideas for canned pork n beans other than the obvious? - FamilyCorner.com Forums
    Last edited by charito; 08-21-2017 at 04:22 AM.

  8. #7
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    Stuff peppers with beans?

    Cooking with your stockpile-image.jpeg
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  9. #8
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    One should be stocking that they normally eat and use. Rotating stock there should be no old food.
    charito and JustAnotherNut like this.

  10. #9
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    Quote Originally Posted by Chipper View Post
    One should be stocking that they normally eat and use. Rotating stock there should be no old food.
    We really don't use a lot of canned foods on a regular basis except for tomatoes and Garden Select pasta sauce, cream of corn, or soup (every now and then)......but I don't want us to be limited to only a few types of food. Also, having ready-to-eat food is a must for prepping. I'm now trying to remedy that by using some of the stockpile. Maybe having a "stockpile day" once a week. A lot of them eventually go to the food bank.
    Last edited by charito; 08-21-2017 at 01:16 PM.

  11. #10
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    Quick sausage casserole with tomato and chickpeas

    Quick sausage casserole with tomato and chickpeas - delicious. magazine

 

 
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