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| Author |
Message |
| 25 new of 253 responses total. |
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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slynne
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response 125 of 253:
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Feb 3 18:42 UTC 2011 |
resp:124 It is just easier for me to put the tea kettle on and then add
hot water to a powdered mix. Plus, sometimes I am out of milk. A few
years ago, I bought a hot cocoa mix that needs to be added to milk and
then never bothered to make it.
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keesan
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response 126 of 253:
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Feb 3 19:06 UTC 2011 |
So mix cocoa and powdered milk and a small bit of water, stir thoroughly,
microwave 20 sec, add more water. Jim suggests do not add sugar.
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mary
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response 127 of 253:
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Feb 6 02:42 UTC 2011 |
Your mix sounds doable, Lynne, but I'm not sure if it would end up
tasting too much of the chemicals in the pudding and Creamora. I think
I'd instead play around with fat-free or 2% condensed milk, rich cocoa
powder and maybe a mixture of sugar sub and agave syrup as sweetener.
Solves the problem of having to have fresh milk on hand and you've
minimized the fake stuff.
One other thing I've found makes a big difference in hot chocolate is
whipping it with one of these thingies.
ttp://tinyurl.com/4hjysap
It gives even non-fat Nestle hot chocolate packets a smooth consistency
and with a small hit of whipped cream it's decadent enough for my needs.
The whole mug comes in at 85 calories.
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mary
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response 128 of 253:
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Feb 6 02:43 UTC 2011 |
Opps, dropped an "h". Try:
http://tinyurl.com/4hjysap
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slynne
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response 129 of 253:
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Feb 7 16:32 UTC 2011 |
resp:127 I kind of want it to be a powdered mix but I found whole milk
power at the Mexican grocery store so I am going to use that instead of
the creamer (which I think is gross).
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keesan
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response 130 of 253:
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Feb 7 18:03 UTC 2011 |
The creamer probably includes things like mono and diglycerides and
polysorbate 60, which look like but do not taste like cream. With enough
sugar who can taste the difference?
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slynne
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response 131 of 253:
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Feb 7 18:43 UTC 2011 |
I can taste the difference even with sugar because what I dislike about
non-dairy creamer is the "mouth feel" of it and no amount of sugar can
hide that train wreck.
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keesan
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response 132 of 253:
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Feb 7 22:57 UTC 2011 |
A neighbor just gave Jim a container of what he thought was cocoa mix and
it is actually coffee mix and contains all those chemicals and a smidgen of
cocoa so they can call it 'white cocoa'. Xanthan gum (made by bacteria from
cellulose), etc. The chemicals make it feel thicker with no need to add real
cream which costs money.
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keesan
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response 133 of 253:
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Feb 8 02:29 UTC 2011 |
General Foods International Coffees
Swiss White Chocolate
Smooth, rich coffee blended with the delicious sweetness of Swiss white
chocolate.
INGREDIENTS: Sugar (for delicious sweetness of course), nondairy creamer
(partially hydrogenated soybean oil, corn syrup solids, sodium caseinate (from
milk), dipotassium phosphate, mono- and diglycerides, soy lecithin,
maltodextrin (from corn), instant coffee, less than 2 percent of cocoa
(processed with alkali), natural and artificial flavors, xanthan gum, sodium
citrate.
natural flavors are synthesized to match the ones found in nature
xanthan gum is synthesized from wood pulp, I think
sodium caseinate derives from milk (it is the part used in cheese)
soy lecithin is left over when you make soy oil from soybeans
There is probably just over 2% instant coffee in there.
Instant cocoa is probably the same thing without the coffee.
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slynne
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response 134 of 253:
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Feb 8 04:47 UTC 2011 |
Yeah but you just gave me a thought. I could add instant coffee and have
a mocha mix
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mary
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response 135 of 253:
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Feb 8 13:48 UTC 2011 |
I like that idea. Woot! Yet another way to get MORE COFFEE! ;-)
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keesan
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response 136 of 253:
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Feb 8 14:00 UTC 2011 |
I thought white chocolate was made with cocoa butter not cocoa powder. They
probably used the word 'white' because that is the color of the mix due to
the sodium caseinate and hydrogenated oil, since there is too little cocoa
and coffee in there to look brown.
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mary
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response 137 of 253:
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Feb 20 17:58 UTC 2011 |
The other day I picked up a Consumer Reports magazine subtitled "Food &
Fitness". It included a number of useful articles and a couple of
recipes that looked good - all with an eye to lightening-up comfort
foods. I made the first, a rice pudding, and it's really good. The
best I've ever made.
Unfortunately there isn't a link on their website so I'll just post it
here, with the proportions and addition as I made it.
Fruity, Nutty Rice Pudding
1 1/2 cups leftover (cooked & cooled) brown rice
1 cup skim milk
1/2 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon vanilla extract (my addition)
pinch of salt
1/4 cup dried cranberries
1/8 cup slivered almonds
7 oz. 2% plain Greek yogurt
Combine cooked rice, milk, sugar, cardamom, vanilla & salt in a medium
saucepan. Bring to a boil, lower the heat to simmer and stir in the
dried fruit and almonds.
Cook, stirring occasionally, until the milk is absorbed - about 20'. The
mixture will be somewhat thickened by then but beware - it will thicken
even more when cool.
Transfer to a bowl and cool completely. Gently stir in yogurt and serve.
Make 3 cups of rice pudding, serving 4-6.
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keesan
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response 138 of 253:
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Feb 20 19:29 UTC 2011 |
I make rice pudding without sugar. Raisins are plenty sweet.
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