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| Author |
Message |
| 25 new of 116 responses total. |
chelsea
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response 38 of 116:
| 
Jan 6 00:15 UTC 1995 |
Next time try lightly toasting the almonds in a dry frying pan
for a few minutes and adding them to the salad last, after you've
mixed in the dressing. I'd think the nuts would work best if they
were crunchy. (Salad in this case being green beans.)
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eeyore
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response 39 of 116:
|
Mar 9 04:31 UTC 1995 |
also, roasting in the oven works very nicely, we've found. just stick on a
baking sheet, and let her rip!
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gracel
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response 40 of 116:
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Mar 19 22:16 UTC 1995 |
re: pralines (not before Christmas, sorry)
I was browsing in *The Technical Services Cookbook* (an in-house
private publication from the University of Michigan Library in 1973)
and noticed the following recipe, submitted by Storrow Moss (then of
Catalog Services)
Pecan Pralines
1 cup buttermilk
2 cups granulated sugar
1 tsp. soda
pinch salt
1 cup pecans
1 tsp. vanilla
This foams -- use a large pan. Cook first four ingredients over
a low flame, stirring slightly. Bring to soft ball stage. Remove
from heat. Add pecans and vanilla. Beat until creamy. Drop onto
waxed paper. Cool.
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billb
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response 41 of 116:
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Apr 1 00:26 UTC 1995 |
help
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popcorn
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response 42 of 116:
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Apr 1 04:42 UTC 1995 |
Hi Bill! Welcome to Grex!
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nandu
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response 43 of 116:
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Apr 6 16:29 UTC 1995 |
You are having very wrong imprewsion that fat gives taste. Fat is just the m
medinum which helps food to cook properly. Spices the one which gives taste to
the food to tye food. I am having excellent dish inmy mind for you, is Tandoori
Chicken It,s an an Indian dish. Try it out in any Indian restaurant. with very
less fat.t.t
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popcorn
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response 44 of 116:
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Apr 18 20:58 UTC 1995 |
Check it out -- the kitchen conference has a new fair witness: Meg
Heberlein! Welcome Meg!
Anybody up for a kitchen conference re-start? The current version is
on the big side, but not totally overly huge, either.
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davel
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response 45 of 116:
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Apr 19 01:26 UTC 1995 |
Eh? Who's this Meg person? I thought it said "eeyore"!
(Congratulations, Meg - it's just that this is the first time I've seen
that name, I think.)
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eeyore
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response 46 of 116:
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Apr 19 02:00 UTC 1995 |
thaks, all! :) (and yes, meg is the real name. no big secret...:)
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remmers
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response 47 of 116:
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Apr 19 12:18 UTC 1995 |
Congrats, Meg.
I'd be up for a restart. Items stay fresh longer if you don't
store them next to stale items.
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bmoran
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response 48 of 116:
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Jun 14 13:17 UTC 1995 |
This is just a response so that there will be SOMETHING going on in this .cf!
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davel
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response 49 of 116:
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Jun 14 18:51 UTC 1995 |
Then why not enter a *meaningful* response?
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popcorn
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response 50 of 116:
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Jun 15 12:04 UTC 1995 |
I found a good salad dressing recipe recently. Will try to post it in
the next day or three.
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eeyore
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response 51 of 116:
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Jun 15 18:07 UTC 1995 |
i wa sabout read to do the same thing, bill...
well, i'm house sitting for a month, starting tomorrow...i have a big kitchen
to play with...this could get interesting....:)
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bmoran
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response 52 of 116:
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Jun 22 15:08 UTC 1995 |
Well, looks like it worked! (See recently cooked recipes for my contribution)
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scott
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response 53 of 116:
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Nov 19 16:33 UTC 1995 |
Umm... the "bread" command doesn't work...at any prompt. :(
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popcorn
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response 54 of 116:
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Nov 19 16:57 UTC 1995 |
That's because you have "set nosource" in your .cfonce file.
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danr
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response 55 of 116:
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Nov 20 02:52 UTC 1995 |
rehi, folks. this is the first time i've been here for quite a while.
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popcorn
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response 56 of 116:
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Nov 20 11:32 UTC 1995 |
Welcome back!
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remmers
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response 57 of 116:
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Nov 20 14:32 UTC 1995 |
Yeah, hi! What's cookin'?
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denise
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response 58 of 116:
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Nov 29 16:02 UTC 1995 |
Hey Dan, what's up??
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odakim
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response 59 of 116:
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Dec 10 20:42 UTC 1995 |
Hi I am new here. This is great. Concerning the microwave praline recipe.
i wonder if you cooked it part way on the stove would it work? I know if it
is grainy it hasn't had the sugar disolved properly.
JI have a recipe book I need to start usingg "Butter Busters" But darn fat
sure tastes good. Has anybody tried any of those recipes using prune puree
for a subsitute for fat and some sugar in baked d goods such as brownies?
Susposedly you puree the prunes (pitted of course) and use 1/2 cup in place
of fat and some sugar.
There is certainly alot of interesting subsitutes but I get lazy lately about
cooking.
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banano
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response 60 of 116:
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Mar 16 16:33 UTC 1996 |
BANDEJA PAISA
La bandeja paisa es un plato tipico colombiano, que lleva frijoles, arroz,
aguacate, huevo frito, carne molida y arepa.
If you want to know what I say. Send me a mail.
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srw
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response 61 of 116:
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Mar 18 08:39 UTC 1996 |
BANDEJA PAISA (National Dish)
Bandeja Paisa is a typical Colombian dish, made with beans, rice, avocado,
fried egg, ground meat and arepa.
No recipe was given. I guess you have to send mail to banano for that.
I did not know what arepa was when I translated this. It was not in my
dictionary, either, but the Web came to my rescue. I did a WWW search
for it and I found a nice description (in Spanish) on the Colombian web site:
http://conexred.eafit.edu.co/~stda/folcklor.html
Basically it is a traditional bread. The most common ones are made with white
corn, but there are arepas made with other kinds of corn.
BTW: "Paisa" is a little difficult to translate properly. It comes from
pais=country in the sense of one's nation, or more specifically culture.
So it doesn't mean from the country in the sense that we use "farm" as an
adjective in English, but rather (in this case) from Colombia. So I chose
"National" rather than "Country" as its translation.
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jimel
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response 62 of 116:
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Apr 16 18:19 UTC 1996 |
Can anyone give me a recipe to make New York Onion Rolls as are found in the
best Jewish bakeries?
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