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| Author |
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| 25 new of 154 responses total. |
keesan
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response 52 of 154:
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Aug 1 16:14 UTC 2007 |
This time of year what we eat is based on what is in the garden. Last night
was mainly stir-fried green tomato - something chewed pieces out of a large
one that was too near the ground, so we cooked it. Jim thinks a slug.
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jadecat
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response 53 of 154:
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Aug 1 18:01 UTC 2007 |
resp:50 Eh, I just copied and pasted the URL in. ;) Thanks! Those do
sound good. Though I'll have to substitute out the peppers too (they
don't like me!) and yeah, looks yummy!
Here's a question- anyone know where I can get a good chicken salad
recipe (or have one?)
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jadecat
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response 54 of 154:
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Aug 1 18:02 UTC 2007 |
(and upon closer inspection of the linked site- I think I'll look around
there for my recipe... ;) )
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denise
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response 55 of 154:
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Aug 1 21:10 UTC 2007 |
Hmm, I'll have to look around for some of the good chicken salad recipes
that I've come across... I do like the tarragon chicken salad that
Whole Foods has; I'll have to try and figure out how to make that at
home.
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cmcgee
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response 56 of 154:
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Aug 2 22:43 UTC 2007 |
This makes an interesting change from the celery and onion and mayo of
the traditional chicken salad. Do use real Swiss cheese. The nuttiness
is an important foil for the pineapple.
Chicken Salad
Chicken, cooked 1 C 1/4 C
Swiss cheese 2 oz 1/2 oz
Pineapple 1/2 C 2 Tbsp
Celery 1/2 C 2 Tbsp
Mayonnaise 1/4 C 1 Tbsp
Cube chicken and swiss cheese, about 1/2 inch chunks.
Cut pineapple into similar sized chunks (canned slices or chunks work
just fine).
Finely chop celery.
Drop chopped things into a mixing bowl as you go.
Gently stir in mayonnaise.
Taste and season with salt and pepper.
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denise
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response 57 of 154:
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Aug 3 14:00 UTC 2007 |
I had dinner with my parents and some friends of theirs, in the main
dining room of the retirement village where they all live. There are
always multiple entree choices available, as well as various side dish
and dessert options as well. And a salad bar... So, last night I ended
up having some roast turkey, cranberry sauce, stuffing, stewed tomatoes,
a dinner roll, and some iced tea. Oh, and a bit of ice cream, too
[moosetracks!]. They have 2 different menus available based on size of
the portions, so I had the smaller portions since there was a variety
of stuff I liked.
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cmcgee
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response 58 of 154:
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Aug 3 14:49 UTC 2007 |
Sounds like you made some good choices there.
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edina
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response 59 of 154:
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Aug 3 15:59 UTC 2007 |
Stewed tomatoes....that's so kicking it old school. ;-)
It's funny - I have a love for certain things that I never would have
tried had I not lived with my grandparents, parsnips and brussel
sprouts, for example. And I now *love* them. Stewed tomatoes were an
occasional side (especially around the time we were putting them up).
I have to wonder what retirement communities will serve our generation
in 50 years.
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i
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response 60 of 154:
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Aug 4 01:02 UTC 2007 |
They'll be called Happy McSenior Meals, with both Regular and Super-Sized
menus available.
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edina
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response 61 of 154:
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Aug 6 15:44 UTC 2007 |
Last night I made dinner for Dave and I (chicken parmesan) and chicken
tikka masala for lunch for me and our managing partner at work. I've
made chicken parmesan a hundred times, so that was no big deal. But
cooking Indian food is *always* a big deal to me.
I got the recipe from Cooks Illustrated and as their recipes go, this
one was fairly easy, even if it did have a fair number of steps. If
anyone is interested, I'll post the recipe. Oh, and it's soooo
good!!! (Probably the most important part.)
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mary
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response 62 of 154:
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Aug 6 19:09 UTC 2007 |
I'm interested! Of late I've been trying to get more Indian food
on the menu. Thanks for sharing it.
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edina
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response 63 of 154:
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Aug 6 19:53 UTC 2007 |
Actually, if you tell me where, I'll email it to you, as I can scan it
in (it's an article as well, with a bit of the history) with the
recipe included.
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mary
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response 64 of 154:
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Aug 6 20:49 UTC 2007 |
mremmers@mremmers.com
Thanks!
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denise
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response 65 of 154:
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Aug 7 02:50 UTC 2007 |
Dinner tonight wasn't nearly as good as that indian cooking sounds! I
had just heated up some frozen pizza.
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denise
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response 66 of 154:
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Sep 5 01:18 UTC 2007 |
Today's dinner consisted of home-made chicken and rice soup, biscuits,
and milk.
This was the first time I've actually made chicken soup from scratch.
Though it took hours for it to be done, I think it was worth it. I
didn't follow a specific recipe-though I made it similar to the turkey
soup that the family usually makes after a holiday meal. So I first
roasted some chicken thighs that were on sale [doing it with some
seasonings]. Then after they cooled enough, I cut off most of the meat
and 'fridgerated that for awhile. Meanwhile, I made the broth, getting
the flavor from the left-on pieces of meat, the skin, bones, and more
seasoning and let that simmer for awhile. Later, after straining out
the 'stuff', I added more water to the broth and then added the chopped
up chicken, celery, and onions. After that simmered for awhile, I
checked the taste and had to add a bit more seasoning. And towards the
end, I added rice, then let that simmer for another half hour or so.
So besides the bowl I had this evening and another approx. 2 cup
container in the fridge for tomorrow, I have 3-4 more of that size and
a larger one [4-5 cups maybe] that I'm going to bring to my parents when
I go later in the week.
So I'm feeling impressed with myself. :-)
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slynne
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response 67 of 154:
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Sep 5 01:40 UTC 2007 |
very good!
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keesan
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response 68 of 154:
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Sep 5 02:28 UTC 2007 |
I would suggest adding to your menu vegetables (for vitamins and fiber).
Celery and onions don't have a lot of vitamin A. Maybe a little C.
You could put carrots in the soup, green beans, cabbage, broccoli....
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denise
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response 69 of 154:
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Sep 5 12:18 UTC 2007 |
I know very well the importance of vegetables, thank you very much [I'm
not iliterate or deaf, I've been heating about the benefits all my
life]. And, though I'm very selective on which ones I consume, I do eat
them--even though I didn't add them to the soup. And the ones I did add
do have benefite-including fiber.
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denise
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response 70 of 154:
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Sep 5 12:28 UTC 2007 |
And I'm not going to let the 'lack of vegetables' in my soup keep me
from feeling good about my soup that I made yesterday.
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cmcgee
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response 71 of 154:
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Sep 5 12:54 UTC 2007 |
Sindi, would you quit telling people how to live their lives? While it
is amusing to hear first-person stories about your life, it is bullying
and harassment to continue to tell other people what to do.
In this case, your ignorance is showing because it is clear that Denise
was making chicken stock, not vegetable soup.
Denise, I think the on-the-fly version of chicken stock, and then
chicken-rice soup is spot on. I find that chicken bones have a deeper
flavor when they are cooked.
My sister in law actually roasts the bones for an hour in a very low
oven before she uses them in stock
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samiam
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response 72 of 154:
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Sep 5 13:09 UTC 2007 |
Denise, that sounds great!
I generally skip the "pre-cooking the chicken" before I make the
chicken stock - I cook the chicken in the water that will end up being
the broth. Just a different road to the same end, I suspect!
Side note: I hate vegetables in my chicken soup. :)
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remmers
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response 73 of 154:
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Sep 5 13:17 UTC 2007 |
Re #71: Well, Sindi did say "I would suggest" in #68, not "I order you".
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mary
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response 74 of 154:
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Sep 5 13:34 UTC 2007 |
Your soup sounds wonderful, Denise.
I really like full flavored soups. I've never been able to get enough
flavor from making my own broth so I always start chicken noodle soup with
canned chicken broth. I still use chicken on the bone, fresh herbs,
carrots, celery and onion and lots of freshly ground pepper. But without
the broth, it's bland to my taste. I know, I should be hung from the
nearest tree, but it's true.
Do we have a soup item here?
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edina
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response 75 of 154:
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Sep 5 15:40 UTC 2007 |
I did a fair bit of cooking/baking this weekend and figured I could
report it here. Although we did have tacos last night for dinner
(which I strangely rarely make...)
Anyway, here's what I made and how it came out:
Jewish Apple Cake - I got this from Dave Lieberman's cookbook (which I
bought for $7 at Williams Sonoma) and it sounded so good I wanted to
try. My only change was that I opted to make the cake in my teflon
bundt pan (which I had never used before). My error was that I didn't
grease the teflon pan - because I reasoned that it shouldn't stick
anyway. Huge mistake. The cake stuck. Not horridly, but definitely
noticeably. The other thing is that the cake didn't brown. But the
cake has *great* flavor, and I'll make it again (it's incredibly
easy), just using a regular bundt pan (and of course greasing it). So
does anyone want a teflon bundt pan? Free to good home...
Creamy Pesto Chicken with tortellini - I made this to celebrate Dave's
other birthday. It's one of his favorite dishes. It's basically
cooked chicked (you can always use roasted chicken from the store),
pesto, cream and tortellini. My big "secret" is that I make my own
pesto. As long as I have a food processor I'll make my own. I also
brown my garlic (in the hulls) a little bit, so they soften and get a
little sweeter, as well as toasting the pinenuts. It is (IMO) better
than any I can get in the store. And a beautiful vibrant green too!
Banoffee Pie - Strangely, the only place I have found this was in
Ireland. It's graham cracker crust with bananas, caramel/toffee
poured over and with whipped cream. A friend just got back from
Ireland and said she had eaten too much banoffee, so I had to make
some. The toffee is made by taking a can of sweetened condensed milk
and boiling it for about an hour. Then you pour the concoction over
the bananas and let it set up. Dave isn't crazy about it, so I
brought it to work today for everyone to try out. I made it in a
springform pan, which I wouldn't do again, as a pie pan is easier to
deal with.
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cmcgee
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response 76 of 154:
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Sep 5 15:55 UTC 2007 |
ohhhhhh, Banoffee sounds wonderful. I love everything with condensed
milk in it: Thai iced tea, Cherry-O Cream Cheese pie, sometimes just
boiled and caramelized.
About browning cakes: I always grease and flour my cake pans. I
believe the flour helps the browning as well as the release.
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