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| Author |
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| 25 new of 253 responses total. |
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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keesan
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response 194 of 253:
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Apr 15 14:41 UTC 2011 |
Root time. I replanted most of the red beets, yellow beets, orange carrots
and turnips to grow greens and seeds, but took some inside to cook. Made one
pot of borshch. Any other ideas on what to do with some enormous beets and
a few carrots?
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mary
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response 195 of 253:
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Apr 15 15:07 UTC 2011 |
Hmmm, can't help there as I don't cook with or serve beets. But I suspect
a google search would throw out a lot of ideas.
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edina
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response 196 of 253:
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Apr 15 21:30 UTC 2011 |
Ceviche chicken ;-)
Beets? Roast them!! Yum!!!
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mary
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response 197 of 253:
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Apr 19 21:13 UTC 2011 |
Okay, if you ever need proof positive I'm not a gourmet cook - you've
got it here. I like a good pulled pork sandwich. A few months ago I
made Paula Dean's recipe and it was wonderful. But then I ran across
this recipe, from The Pioneer Woman, and she had me at Dr. Pepper. Too
weird not to try, right?
Well, I made it exactly as per her recipe. I did take her suggestion of
defatting the broth by refrigerating it overnight and then just lifting
off the solid top layer. The chipotle peppers come through giving the
meat a rich, deep heat. This made about 24 portions, by my estimate,
and would be great to serve for a crowd.
http://tinyurl.com/3b29uha
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mary
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response 198 of 253:
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Apr 24 15:23 UTC 2011 |
Israeli Couscous & Vegetables
Ah, one of my favorite ingredients - Israeli couscous. I let the
vegetables go well past the saute stage she calls for and instead pan
roasted them, meaning getting them very soft over medium low heat. Then
the liquids are given up and cooked away, so the veggie flavors become
very concentrated. Otherwise I made the recipe as directed. Very yummy.
http://susikochenundbacken.blogspot.com/
Susi's Kochen kind of runs her recipes together so you'll need to tail
back to April 11th to see this one.
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mary
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response 199 of 253:
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May 2 13:21 UTC 2011 |
Here is an outstanding chicken recipe, from Ina Garten. It came out
looking just like that photo and was moist and flavorful. I used chicken
thighs but otherwise made it according to specs.
http://tinyurl.com/3wxqyvt
One last bit - must love garlic.
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mary
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response 200 of 253:
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May 2 13:23 UTC 2011 |
And Brooke, I didn't know you used the pseudo "Susi".;-) Man, she looks
like you.
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edina
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response 201 of 253:
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May 2 16:44 UTC 2011 |
Holy crap!! She does!
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mary
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response 202 of 253:
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May 18 13:07 UTC 2011 |
I'm a pretty unfussy fan of coleslaw. I'll take it dripping wet and
creamy all the way to bone dry and spicy. About the only ones I don't
like are the ones that are more mayo than cabbage.
So this month Cook's Illustrated decided to deconstruct slaw and come up
with a sweet & spicy slaw and boy, did they get it right. The
directions are unique in that the cabbage is microwaved to release
excess water. But it works. I made this up early in the day so I
didn't need to do their dressing-in-the-freezer-first bit. I just gave
the finished slaw 6 hours to cool before serving. And it was amazing how
much water the salad spinner extracted. The end product's flavor and
texture was spot on.
Cook's Illustrated online is a subscription service but the link below
takes you to a blogger who reproduces the recipe, exactly.
http://tinyurl.com/5r9jxwa
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slynne
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response 203 of 253:
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May 18 14:07 UTC 2011 |
that sounds yummy. I love cole slaw and I am not fussy about it either.
I like all forms. But, fwiw, there is a cart at Mark's Carts that had
some really excellent non-creamy cole slaw for $3. I am totally going to
be getting that again.
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