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| Author |
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| 25 new of 253 responses total. |
mary
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response 100 of 253:
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Jan 11 01:09 UTC 2011 |
Tomorrow we're hosting our book club and it's always fun coming up with
appetizers to serve. I'll serve a white bean dip, pita wedges, veggies
and these nuts:
http://smittenkitchen.com/2008/12/sugar-and-spice-candied-nuts/
I used only almonds and they are delicious. Not sure if next time I won't
cut back on the sugar by half though as it seems a lot was wasted on the
silpat.
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mary
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response 101 of 253:
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Jan 14 17:29 UTC 2011 |
The nuts were a hit!
I also served this white bean dip and pita chips:
http://tinyurl.com/67rp2r
A number of reviews had said Giada's recipe called for way, way too much
olive oil so I took that advice and cut it to 2 tablespoons in the dip and
that was perfect. I also added 1/4 tsp. cayenne and that was about right
for my taste (a heat zing but not a lasting punch). The pita chips were
amazing and mine were done in 7 minutes - these would be great with guac.
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mary
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response 102 of 253:
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Jan 14 17:36 UTC 2011 |
Oh, regarding the pitas, I only used 2 (she states 6) but they were huge
and I opened them up to be single-layered. Each layer was cut into 10
pieces so I had 40 "chips". Any more bread than that I'd increase the
amount of oil and seasonings.
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mary
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response 103 of 253:
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Jan 19 14:55 UTC 2011 |
Dinner last night was Peruvian Chicken - the recipe from Whole Foods. I
served it with Ina's Couscous with Pine Nuts. Delicious, both.
http://tinyurl.com/4jh6uf5
http://tinyurl.com/mq5mzx
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slynne
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response 104 of 253:
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Jan 19 20:34 UTC 2011 |
I am such a bad cook that I am not even sure I should mention this here
but for me this was a cooking accomplishment.
Recently, I tried a drink at Sweetwaters called a 'Vietnamese tea latte'
and I *loved* it. Since it is just hot tea with sweetened condensed
milk, it is pretty easy to make at home. I mean, I can boil water and
open a can with the best of them. But I am trying to avoid sugar so I
went on a crusade looking for unsweetened condensed milk. It doesn't
exist. But I found that that evaporated milk is similar enough to work
with my tea lattes. The upside. I can have my tea with milk even if I
run out of regular milk. I don't know why I like that taste that is
unique to condensed/evaporated milk so much though. But I do :)
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keesan
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response 105 of 253:
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Jan 19 20:44 UTC 2011 |
Why not try powdered milk, or make the tea in very little water and add it
to liquid milk and heat that up?
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slynne
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response 106 of 253:
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Jan 19 20:51 UTC 2011 |
resp:105 I've already tried powdered milk many times in my backpacking
days. It doesn't taste as good.
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mary
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response 107 of 253:
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Jan 19 21:48 UTC 2011 |
Sweetened condensed milk is amazing stuff. If you simmer the can for 4-6
hours you get something called dulce de leche which is caramel-like and
wicked good.
I like to use condensed milk in soups that need a smooth, creamy
consistency. I've never tried it in drinks but it sounds delicious.
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slynne
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response 108 of 253:
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Jan 19 21:56 UTC 2011 |
It is 65% sugar so it probably is delicious in everything ;) I've heard
about dulce de leche and would like to try it sometime but am worried
about making a whole can because I would probably then proceed to eat
the whole can :)
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edina
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response 109 of 253:
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Jan 19 22:45 UTC 2011 |
I LOVE dulce de leche....I use it as a topping on my tres leches pie,
and it's integral to my banoffee pie.
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mary
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response 110 of 253:
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Jan 20 00:25 UTC 2011 |
Have you ever had a can blow-up while simmering? Or maybe you make it
another way.
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edina
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response 111 of 253:
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Jan 20 16:04 UTC 2011 |
No, but I tend to be overly cautious when making it (ie, not going too
far, checking water levels every half hour or so). You can buy it,
but when I can get condensed sweetened milk on sale and with a coupon,
I'll just make a bunch of dulce de leche all at once.
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slynne
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response 112 of 253:
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Jan 20 17:28 UTC 2011 |
I have to admit I was all thinking that maybe I could try to make some
until I heard the part about it exploding. ;)
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mary
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response 113 of 253:
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Jan 20 18:25 UTC 2011 |
Chick-En! ;-)
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omni
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response 114 of 253:
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Jan 20 20:01 UTC 2011 |
why not take the milk out of the can then simmer it? Or does it have to
remain in the can? Could you vent the can somehow?
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edina
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response 115 of 253:
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Jan 20 20:09 UTC 2011 |
I think the whole point is to use pressure.
But if that's the case, you can just make caramel....
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omni
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response 116 of 253:
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Jan 21 21:55 UTC 2011 |
It was cold today so I decided to make soup.
The recipe:
Hardware:
1 giant sized pot 20 qts.
Software:
10 or so medium sized potatoes
2 medium onions
water
a few cubes of boullian chicken flavor (for salt)
1 cup or so of milk.
method
fill pot 3/4 of the way full of water. add potatoes, leaving the skins
on. The skins have all the nutrients. bring to a boil and cook for about
an hour. Remove potatoes and cut into pieces. Return the potatoes to the
water and crush with a masher. Dont overdo it. Add the onion and milk
and boullian cubes. Cook for about 30 minutes, Salt and pepper to taste
and enjoy.
The skins can be picked out or eaten. your call. I like potato skins,
but if you don't pick em out.
It comes out wonderful. Give some to your doggie if you have one. It
will make him happy.
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keesan
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response 117 of 253:
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Jan 22 04:16 UTC 2011 |
Add carrots, celery, parsley, turnips, mushrooms (dried are good), more
onions, more garlic, cauliflower, tomatoes...
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omni
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response 118 of 253:
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Jan 22 04:32 UTC 2011 |
ok
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slynne
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response 119 of 253:
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Jan 22 14:26 UTC 2011 |
It sounds delicious.
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omni
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response 120 of 253:
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Jan 22 19:54 UTC 2011 |
It is. Potato soup is one of my favorites and the nice thing is that it is
good cold, too.
It's even better the next day. I think I'll go have a bowl. ;)
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mary
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response 121 of 253:
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Jan 23 13:34 UTC 2011 |
So, I haven't actually made anything from this site, but I'm charmed by
the content. The author shares both recipes and relationship advice and
both are wicked good.
Check it out:
http://tinyurl.com/4l75mz3
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edina
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response 122 of 253:
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Jan 24 03:01 UTC 2011 |
Oh man....I LOVE that website!! I can't wait to make her slow cooked
chicken with beer for tacos!
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slynne
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response 123 of 253:
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Feb 3 17:27 UTC 2011 |
I am thinking of modifying the recipe below. I love hot cocoa but have
found that at the regular grocery store, it is kind of expensive and
Costco doesn't have the sugar free kind.
* 4 cups instant nonfat dry milk powder
* 1-1/2 to 2 cups sugar
* 1 cup powdered non-dairy creamer (coffee lightener like Creamora)
* 2/3 cup unsweetened cocoa
* 1 package of instant store-bought chocolate or a vanilla pudding
mix (optional, but very good)
I recently found some regular powdered milk at a small grocery store
that caters to Mexican people. I am thinking that I could probably
substitute that for the 4 cups of instant nonfat dry milk power and 1
cup of powdered non-dairy creamer (which I think is gross). I guess I'll
try five cups of the regular powered milk. And I'll substitute the sugar
for Splenda. Not sure if I'll add the pudding mix but might if I can
find some sugar-free pudding.
So all you cooks out there. Do you think that five cups of powdered
whole milk might equal 4 cups of fat free powdered milk + 1 cup of non
dairy creamer?
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keesan
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response 124 of 253:
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Feb 3 18:16 UTC 2011 |
Why not just make cocoa from real milk and cocoa powder? We microwave a small
amount of milk or water with a spoonful of cocoa (or grated baking chocolate)
for 20-30 sec until it dissolves (stir) then fill it up with milk and heat
it and stir again, add sugar to taste (or not). Cocoa made with powdered milk
does not taste nearly as good. The powdered creamer may be added to
commercial mixes to save costs. You can also add vanilla or cinnamon.
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