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| Author |
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| 25 new of 253 responses total. |
mary
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response 169 of 253:
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Mar 19 13:11 UTC 2011 |
Catching up a bit... For St. Patrick's day I made stew - Beef &
Guinness stew - from Cooking Light. I've made it a number of times over
the past year and the seasonings work with either beef and lamb.
http://tinyurl.com/39ngo82
Last night I again made Cincinnati Chili. It too is a Cooking Light
recipe. Served it on top of whole wheat spaghetti and topped with
chopped onions and grated cheddar. That makes it 4 way chili if I
remember correctly. Kinda wish omni could taste it and tell me how it
compares to the real thing. I made a few small changes from the posted
recipe - let me know if you want the details.
http://tinyurl.com/4ev8deo
And for this evening we're going to a rush-spring picnic. I'm bringing
this favorite pasta salad:
http://tinyurl.com/4s2x9t4
And this classic spinach dip:
http://tinyurl.com/yao2kbe
So much for being a gourmet cook. I'm more of a "back of the box" gal.
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omni
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response 170 of 253:
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Mar 19 17:26 UTC 2011 |
If you want "real" Cincinnati chili, go to Kroger and buy a can of
Skyline. Thats the closest you're gonna find outside of the Queen City.
You had a 3 way. 4 way is with beans.
for the exact description go to http://www.skylinechili.com
I have a recipe I could send you, Mary. It comes from the Cincinnati
Tour guide book. I've made it and it is very close to the Skyline
recipe. Also you can now buy Gold Star spices in an envelope for about a
buck at Meijer. All you need to add is tomato paste, and meat. Very
good, and very simple.
There are 2 factions of chili people in Cincinnati; the Skyline crowd
and the Gold Star crowd. You can't like both and you must pick one if
you plan on living anywhere near Cincinnati. ;)
I think I have lived in Ohio too long. I know wayyy too much about chili
for my own good. ;)
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mary
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response 171 of 253:
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Mar 19 18:08 UTC 2011 |
From Wikipedia:
two-way: spaghetti and chili
three-way: spaghetti, chili, and shredded cheese
four-way: spaghetti, chili, shredded cheese, and either diced onions or
beans
five-way: spaghetti, chili, shredded cheese, diced onions, and beans
I'd like a copy of your recipe, Jim. Thanks.
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slynne
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response 172 of 253:
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Mar 19 18:56 UTC 2011 |
resp:170 Is that like the great American Coney Island - Lafayette Coney
Island debate in Detroit. ;) I realized recently that in my entire life,
I've never even once had a coney dog from American Coney Island. I've
kind of decided that I really need to go down there and get one from
each place and decide for myself. I just have always gone to Lafayette
since I was a kid and my Dad told me that they were better :)
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mary
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response 173 of 253:
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Mar 22 21:12 UTC 2011 |
I needed a side for tonight's dinner and this one had been in my "to try"
list for some time. It's Ina Garten's Wild Rice Salad. Chock-full of
nuts and dried cranberries and grapes, it sounded simply delightful.
I made the rice in the rice cooker and eliminated her orange juice, olive
oil and raspberry vinegar and instead just used 1/4 cup of my favorite
raspberry vinaigrette. I also substituted drained mandarin oranges for her
regular oranges. Came out perfect! This one is a keeper.
http://tinyurl.com/46jcwmd
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omni
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response 174 of 253:
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Mar 24 03:03 UTC 2011 |
The lady I help out makes rice this way.
water in the pot. salt. dump rice in. Boil til dry.
she does not measure a thing and the rice is as good as if you fussed over
it.
talk about been there, done that. ;)
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keesan
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response 175 of 253:
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Mar 24 14:58 UTC 2011 |
No cover? What does she do with the burnt parts on the bottom? Or all the
water on the windows?
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omni
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response 176 of 253:
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Mar 24 18:53 UTC 2011 |
none of the above. She has been cooking since she was 8. That in my book
speaks volumes.
When something works dont fuck with it.
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edina
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response 177 of 253:
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Mar 24 19:55 UTC 2011 |
Amen, brother.
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slynne
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response 178 of 253:
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Mar 27 16:33 UTC 2011 |
I made this the other day. It was pretty easy to make and they were a
very fun if not especially healthy snack. The one change I made was to
substitute the flour with a gluten free all purpose flour. I might try
to make these with whole wheat flour next time. Anyways, they were
really yummy. We had to keep the kids from eating them all and weren't
especially successful. I only got 2 and I had doubled the recipe and
made 50 of these suckers! I did have some trouble getting them out of
the tins so next time I might try muffin papers. These will be something
I can make to take to parties and such.
http://noblepig.com/2010/03/30/pepperoni-pizza-puffs.aspx
Pepperoni Pizza Puffs
Adapted from Everyday
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil
Preheat oven to 375o. Grease a 24-cup mini muffin pan. In a large
bowl, whisk together the flour and baking powder; whisk in the milk and
egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until
puffed and golden, 20 to 25 minutes.
Microwave the pizza sauce until warmed through, then stir in 1
Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon
basil. Serve the puffs with the pizza sauce for dipping.
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mary
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response 179 of 253:
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Mar 27 16:40 UTC 2011 |
What a fun snack or appetizer. I've bookmarked it. Thanks!
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keesan
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response 180 of 253:
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Mar 27 16:56 UTC 2011 |
Instead of gluten-free you could use pastry flour (which you can sometimes
find in whole wheat). Gluten is what makes yeast bread rise. If you have
patience you could use yeast instead of baking powder (and warm the liquids
first).
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edina
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response 181 of 253:
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Mar 28 17:32 UTC 2011 |
I'm not sure why slynne used gluten free flour - it could be because
someone can't eat gluten. And pastry flour has gluten....
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slynne
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response 182 of 253:
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Mar 28 17:44 UTC 2011 |
I was using the gluten free flour because a couple of the people I was
cooking for are gluten intolerant. When I cook at home, however, I wont
have that restriction and probably will see if I can find some whole
wheat pastry flour.
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mary
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response 183 of 253:
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Mar 28 18:15 UTC 2011 |
I cook with whole wheat pastry flour a lot. It's a pretty easy swap-in for
all-purpose flour.
Early this morning I made some simple granola. Oats, almonds, maple
syrup, canola oil and honey. The recipe is out of _Williams-Sonoma Eat
Well_, so I don't have a link. But if anyone wants it I'll post it here.
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mary
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response 184 of 253:
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Apr 1 13:15 UTC 2011 |
Breakfast was this version of Huevos Rancheros from Real Simple:
http://tinyurl.com/2blhc7k
I added a 1/4 cup chopped onions to the beans and toasted the tortillas
over the open flame on the gas burner. Otherwise no changes. 'Twas good.
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mary
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response 185 of 253:
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Apr 2 12:39 UTC 2011 |
I like mushrooms. So why I waited until now to make simple saut ed
mushrooms is a legitimate, but boring question. So, I ran across this
recipe from the ever-so-popular site Simply Recipes and gave it a try.
Isn't that photo luscious? Well, the mushrooms were every bit as good.
In an attempt to reign in the calories I only used half the called for
butter and Marsala. The verdict - delicious.
http://simplyrecipes.com/recipes/marsala_glazed_mushrooms/
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edina
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response 186 of 253:
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Apr 4 15:27 UTC 2011 |
oooh - those look great!! and good call on the marsala - that seemed
like a lot!
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mary
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response 187 of 253:
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Apr 4 15:43 UTC 2011 |
Last night I made an oldie-but-goodie recipe for salmon. So good.
http://tinyurl.com/3lh2f7y
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edina
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response 188 of 253:
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Apr 4 15:50 UTC 2011 |
Oooh - that looks good! I love roasted tomatoes. You get almost a jam
like flavor out of it.
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mary
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response 189 of 253:
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Apr 4 19:07 UTC 2011 |
Agree. Cherry tomatoes, even raw, are like guiltless candy in my book.
Over time I've altered the cooking time for that salmon dish and cook the
tomatoes for the same time as the salmon. 30 minutes at 400 was a bit
much.
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mary
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response 190 of 253:
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Apr 13 00:54 UTC 2011 |
Made this version of Chicken Paprikash, from Everyday Food, yesterday.
And reserved it again, tonight. It's a very good recipe that I'll be
putting into my collection. The only change I made was to add 1 teaspoon
of hot paprika to the called for 2 tablespoons of sweet paprika. That lent
just a touch of heat.
http://www.marthastewart.com/286270/chicken-paprikash
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mary
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response 191 of 253:
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Apr 13 00:55 UTC 2011 |
Er, re-served.
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keesan
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response 192 of 253:
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Apr 13 03:50 UTC 2011 |
Accidentally made some excellent soup with frozen garlic scapes from last year
(the new garlics are up already), sliced onions, frozen brandywine tomatoes,
frozen snap beans (garafal oro?), frozen dryad's saddle fungus from a local
woods, and salted Ethiopian mustard greens. This might be hard to reproduce.
Dessert was frozen cherries from Whitmore Lake Road, frozen juneberries, and
leftover oatmeal. The onion was not local. Or the oats. Or salt.
What do people use chervil for? A large patch planted itself and is up (or
made it over the winter).
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mary
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response 193 of 253:
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Apr 15 13:41 UTC 2011 |
I've had Margarita Chicken at restaurants and liked it a lot. But our
liquor cabinet doesn't have tequila. Or at least it didn't. I went out
and bought a smallish bottle and made Ina's Tequila Lime chicken,
grilling it indoors. It was quite good.
I didn't marinate it overnight, as she suggested, as I thought I'd end
up with ceviche-style cooked chicken what with all that lime. So I gave
it 8 hours. I think that worked out well. Also, I added 1 tsp. of salt
to the marinate as a way of encouraging the marinade into the meat -
brining light, kinda.
I served this with a corn, tomato & avocado salad. The chicken recipe
is at:
http://tinyurl.com/53gm8f
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