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mary
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The Virtual Cookbook
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Oct 23 13:41 UTC 2010 |
For the past 15 years I've noticed I've been seeking out fewer and fewer
traditional cookbooks and instead I'm using blogs for recipe inspiration.
The results are not always great but, hey, that's been the case regardless
of medium. What I especially appreciate about online recipes is how they
are usually accompanied by reviews so I can often fine-tune from the get-
go.
So, with this item, I'm going to start sharing links to recipes I've made
along with some quick thoughts on the dish. I'd encourage others to
likewise share but, please, only on recipes you've made or at least
tasted.
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| 253 responses total. |
mary
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response 1 of 253:
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Oct 23 13:50 UTC 2010 |
Last night I made Asian-Style Pork & Noodles. It was a nice switch from
the usual stir-fry and quite good. I've added it to my "keepers"
collection. Makes 4 reasonable portions. The only changes I made were:
1. I cut the amount of noodles in half to decrease the overall
carbohydrate load.
2. I used whole wheat egg noodles.
2. I added 1/2 tsp. sriracha sauce to the sauce for a touch of heat.
http://www.marthastewart.com/recipe/asian-style-pork-and-noodles
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mary
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response 2 of 253:
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Oct 23 14:04 UTC 2010 |
Here is another recipe I made a few weeks ago. It's a yummy panini
which goes together quickly and is great paired with soup. I don't have
an electric panini press but instead just use a heavy grill pan and a
weighted top.
Sisters Sandwich
http://threemanycooks.com/recipes/meaty-mains/sisters-sandwich/
The panini "lid":
http://tinyurl.com/2ddjyx9
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edina
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response 3 of 253:
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Oct 24 21:10 UTC 2010 |
I go online a lot as well. One of my favorite sites is
www.smittenkitchen.com. I've made several of Deb's recipes and am
rarely disappointed. (Her kefte meatballs made with turkey is one of
my favorite things to eat.)
I'm going to be making this:
http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-
recipe/index.html
or
http://tinyurl.com/5b79su
Alton Brown's Tres Leches cake, tomorrow, for a friend's birthday.
Huge payoff for a small amount of labor.
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keesan
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response 4 of 253:
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Oct 24 22:47 UTC 2010 |
Kofte (o umlaut) is Turkish for meatball. Which makes kefte meatballs as
redundant as pita bread or daikon radish.
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mary
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response 5 of 253:
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Oct 24 23:51 UTC 2010 |
Amazing, Brooke. I made that same exact Alton Brown recipe last May, for
a Cinco de Mayo gathering, and it was a big hit. Huge hit. Most had not
had anything quite like it which is hard to pull off.
But, I'm anxious to hear what you thought. You have a trained (baker's)
palate.
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edina
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response 6 of 253:
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Oct 25 19:14 UTC 2010 |
I've made it several times before....it's my go to tres leches cake,
and considering the cultural climate here, it gets great reviews
(there are many tres leches cakes out here). I usually put dulce de
leche on top of it and people LOVE it.
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slynne
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response 7 of 253:
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Oct 25 21:32 UTC 2010 |
Isn't dulce de leche that stuff you make by heating up condensed milk in
the can?
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mary
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response 8 of 253:
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Oct 27 13:04 UTC 2010 |
So I've been roasting chickens since before there were eggs but I've
never really found them to be better than a good store rotisserie
chicken. So that's a convenience I've embraced. But, then I ran across
Ina Garten and her "Perfect Roast Chicken" technique and the three
hundred and some people who rave about the results and I was intrigued.
So I made it last night exactly as she suggests. It's a winner - far
superior to anything pre-cooked at the grocery store. Even the breast
meat was juicy and the lemon, fresh thyme and garlic really did perfume
the dish. At 425 degrees, uncovered, for 90 minutes? Who would have
thought. But, I can now die knowing I can roast a chicken. Yeah! ;-)
http://tinyurl.com/5rlnnw
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edina
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response 9 of 253:
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Oct 28 01:16 UTC 2010 |
Re 7 Yes. To make it at home, you take sweetened condensed milk and
cook it in the can in boiling water for like 4 hours. Or you can just
buy it in the Hispanice section of your grocery store.
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slynne
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response 10 of 253:
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Oct 28 17:01 UTC 2010 |
OH, I didn't know you could buy it already made. I've heard it is
amazing and would like to try it sometime so maybe I'll stop by Dos
Hermanos in Ypsi and see if they have it :)
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edina
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response 11 of 253:
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Oct 28 23:47 UTC 2010 |
I've found it at Meijer.
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mary
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response 12 of 253:
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Oct 29 12:21 UTC 2010 |
I'm a big fan of traditional fish & chips. But I don't deep fry at home.
So when I ran across this recipe for (are you ready?) cornflake-crusted
pan-fried fish I was skeptical. But people raved about the results. So I
gave it a whack last night and it was excellent. I followed the recipe as
written except haddock wasn't available so I used orange roughy. I
suspect any medium-thick, mild white fish would be fine.
http://tinyurl.com/24y6dsf
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keesan
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response 13 of 253:
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Oct 29 12:55 UTC 2010 |
My father used to bread with cornmeal (no sugar added, unlike cornflakes).
He may have first dipped in egg.
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mary
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response 14 of 253:
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Nov 3 13:05 UTC 2010 |
For years and years I've been making a turkey meatloaf with a tomatoey
glaze. I thought it was pretty good but I've found a recipe that,
although similar, contains a few tweaks that really takes it up a notch.
This one comes from The Barefoot Contessa, Ina Garten. I've yet to find
one of her dishes that didn't please.
I made this exactly as directed but scaled it to feed 4 - cutting all
quantities by 4. I served it with mashed potatoes and sauted spinach.
http://tinyurl.com/59wwrc
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slynne
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response 15 of 253:
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Nov 3 16:21 UTC 2010 |
I used to make a pretty good turkey meatloaf when I worked at ASH. One
time I accidentally grabbed a thing of turkey sausage instead of the
usual ground turkey (so it was 1/2 sausage) and it was a huge
improvement :)
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mary
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response 16 of 253:
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Nov 3 16:31 UTC 2010 |
Yum, sounds like a nice addition.
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edina
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response 17 of 253:
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Nov 4 07:41 UTC 2010 |
That looks amazing. My new BFF and I are making Sunday dinner
together this weekend: homemade pasta and an Italian style gravy.
We're pretty excited to be working together, as we have an amazing
kitchen synergy.
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mary
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response 18 of 253:
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Nov 4 12:25 UTC 2010 |
Gravy? I'd be interested in what it is and how it comes out.
The thing that cracked me up about Ina's meatloaf recipe is how big it
was. I mean, 5 pounds of turkey? That would feed 20 people. Hey, a new
Thanksgiving tradition is born! ;-)
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