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| Author |
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| 25 new of 253 responses total. |
mary
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response 81 of 253:
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Dec 6 21:46 UTC 2010 |
Agree with Jim there.
This afternoon I threw these cookies together to see if they'd make a
batch worthy of Christmas gifting. Again, kind of a dump affair, but I
was in and out of the kitchen in 40 minutes. And they are good!
Pistachio-Cranberry Sugar Cookies from Betty Crocker. Supposedly this
recipe was a 2010 contest winner. Next time I'll sprinkle just a smidge
of coarse sugar on each cookie before baking. I'm a sucker for
sparkles.
http://tinyurl.com/28umajg
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edina
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response 82 of 253:
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Dec 6 22:05 UTC 2010 |
I want to figure out how to make those from scratch.
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mary
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response 83 of 253:
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Dec 7 00:28 UTC 2010 |
Let me know when you do, Brooke. Please.
I also forgot to mention that I didn't have enough pistachios so I used
half pistachios and half macadamia nuts. I so like what the macs did for
the cookies that it's now part of my recipe.
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mary
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response 84 of 253:
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Dec 21 01:29 UTC 2010 |
Tonight I had family over for dinner and as part of that meal served Ina
Garten's cranberry sauce. She calls it a preserve. It's delicious and
will be part of Christmas dinner for 25. Yikes!
http://tinyurl.com/5o7txq
For dessert I've had this recipe in my "To Try" folder for quite some
time. A raspberry buckle. Now, I know it's not raspberry season but
the way I see it I'd not hesitate to spend $4 on good chocolate for a
dessert so why not good berries out of season? Anyhow, the dessert was
courtesy of Martha Stewart and, topped with a little whipped cream, a
tasty reminder of summer.
http://www.marthastewart.com/recipe/raspberry-buckle
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keesan
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response 85 of 253:
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Dec 21 05:50 UTC 2010 |
We just ate frozen black raspberries with microwaved green bananas (which
taste very similar to plantains). Add black walnuts.
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mary
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response 86 of 253:
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Dec 23 15:47 UTC 2010 |
I just made up a batch of Magic Cookie Bars and what's not to love? I'll
be serving them to our Christmas day gathering. The trick, of course,
will be staying out of them until then.
http://tinyurl.com/ycpyebz
While watching The Barefoot Contessa yesterday I was captivated by Ina's
comment: (not exact but close) You can be miserable before eating a
chocolate cookie, and miserable after eating a chocolate cookie. But you
can't be miserable while eating a chocolate cookie.
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slynne
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response 87 of 253:
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Dec 23 17:22 UTC 2010 |
My coworker brought those cookies to our holiday party. They are really
yummy. I somehow was able to limit myself to just one although it was
very hard.
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omni
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response 88 of 253:
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Dec 24 23:40 UTC 2010 |
re 86. Resistance is futile. Just make more and nosh on them and realize
you have a problem that you're not willing to get over. I have the same
problem with BM potato chips.
Thanks for posting the recipe, Mary, and have a Merry Christmas.
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mary
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response 89 of 253:
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Dec 24 23:59 UTC 2010 |
Those magic cookies are wickedly rich. I mean I originally cut a 9"x13"
pan's worth into 48 bars. Thought that would be about right. But after
eating a couple I cut them even smaller and put each bite into it's own
mini-muffin cupcake liner. So now I have 96 servings with a nice
presentation to boot.
Something not in the recipe - let them cool completely, like, overnight,
before cutting. It's takes a good long time for the chocolate to firm up
allowing for nice clean edges.
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omni
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response 90 of 253:
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Dec 25 03:05 UTC 2010 |
ooooo I know these bars... Mom used to make them when I was a kid. Never
could eat just one.
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mary
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response 91 of 253:
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Dec 25 11:38 UTC 2010 |
The house smells of cinnamon this morning. Monkey bread is about to come
out of the oven. Made like this:
http://tinyurl.com/24y56ar
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omni
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response 92 of 253:
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Dec 26 02:29 UTC 2010 |
I made peanut butter cookies for Santa and damned if that jolly old elf
took the whole batch.
He did offer me a job at the North Pole. I'm thinking it over. Depends on
what Mooselini is going to do. ;)
Mooselini= Sarah Palin ;)
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mary
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response 93 of 253:
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Jan 1 22:16 UTC 2011 |
In response #84 I mentioned a raspberry buckle I made for company dessert.
It's a great recipe but I wanted to scale it to 4 portions and use
cranberries instead of out of season berries.
FYI - it works to divide the recipe in half but use 2 eggs and 4 ounces of
fresh cranberries. I made it in a 7" tart/pie dish. Delicious.
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mary
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response 94 of 253:
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Jan 3 15:15 UTC 2011 |
I've been kind of fascinated by Ree Drummond, a.k.a "The Pioneer Woman".
She has an interesting story and I like her sense of humor - she doesn't
seem to take herself all that seriously. I also received her cookbook
as a Christmas gift, so I'm good to go when it comes to ranch-comfort
cooking. Now, if I only worked like a ranch hand and burned it off...
For dinner last night I tried her Beef with Snow Peas. The photo drew me
in. I tweaked it a bit and added 2 tsp. minced garlic and 1/2 tsp. red
pepper flakes. T'was good but next time I'll reduce the oil to 2 Tbsp.
(because I'm not a ranch hand). I'd suggest following her suggestion
and using a lower sodium soy sauce otherwise, well, that's a lot of soy
sauce.
http://tinyurl.com/2eowd5h
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mary
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response 95 of 253:
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Jan 3 15:23 UTC 2011 |
Baked eggs. This morning. Yummy. No kale. No problem. Good stuff.
http://userealbutter.com/2010/12/28/baked-eggs-recipe/
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mary
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response 96 of 253:
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Jan 6 13:40 UTC 2011 |
I need to work on adding more vegetable side dishes to my repertoire. I
can add veggies to stir-frys and stews no problem. I can roast, saute
or steam green beans, spinach, carrots and broccoli. But that's about
how creative it gets. Vegetables are a quick afterthought.
Intending to branch out a bit, last night I made the roasted cauliflower
dish that Ina Garten highlighted in that Thanksgiving Google doodle.
Glad I did as it's now in the rotation. It took only about 10 minutes
of active prep and the rest took care of itself while I made the chops.
I made it exactly as she suggests and wouldn't change a thing.
At one point there was a link for this on her Food Network site but it
must have come down. They tend to keep her recipes up for a limited
time. But I found it here:
http://tinyurl.com/2dcfcer
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mary
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response 97 of 253:
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Jan 8 03:15 UTC 2011 |
Dinner tonight:
http://savorysweetlife.com/2010/04/spinach-ricotta-quiche/
I made it exactly as directed except I added 1/8 tsp nutmeg. Because, it's
a sin to make quiche without a pinch or two of nutmeg. 'Twas good - light
yet flavorful.
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edina
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response 98 of 253:
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Jan 8 16:20 UTC 2011 |
Agreed.
I think it was during the Atkins craze that I started making quiches
without a crust....and I've never gone back. From what I can tell, no
one misses them and it saves me time.
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mary
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response 99 of 253:
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Jan 8 18:52 UTC 2011 |
I've tried it a couple of time but someone (not saying who) missed the
crust. But I think I'll try it again using the recipe in #97. Crustless
quiches tend to freeze well. I have a jumbo muffin tin that I use for
individual portions that reheat in the microwave beautifully. A crust,
reheated this way, tends to get gummy.
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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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