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| 25 new of 253 responses total. |
edina
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response 6 of 253:
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Oct 25 19:14 UTC 2010 |
I've made it several times before....it's my go to tres leches cake,
and considering the cultural climate here, it gets great reviews
(there are many tres leches cakes out here). I usually put dulce de
leche on top of it and people LOVE it.
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slynne
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response 7 of 253:
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Oct 25 21:32 UTC 2010 |
Isn't dulce de leche that stuff you make by heating up condensed milk in
the can?
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mary
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response 8 of 253:
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Oct 27 13:04 UTC 2010 |
So I've been roasting chickens since before there were eggs but I've
never really found them to be better than a good store rotisserie
chicken. So that's a convenience I've embraced. But, then I ran across
Ina Garten and her "Perfect Roast Chicken" technique and the three
hundred and some people who rave about the results and I was intrigued.
So I made it last night exactly as she suggests. It's a winner - far
superior to anything pre-cooked at the grocery store. Even the breast
meat was juicy and the lemon, fresh thyme and garlic really did perfume
the dish. At 425 degrees, uncovered, for 90 minutes? Who would have
thought. But, I can now die knowing I can roast a chicken. Yeah! ;-)
http://tinyurl.com/5rlnnw
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edina
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response 9 of 253:
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Oct 28 01:16 UTC 2010 |
Re 7 Yes. To make it at home, you take sweetened condensed milk and
cook it in the can in boiling water for like 4 hours. Or you can just
buy it in the Hispanice section of your grocery store.
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slynne
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response 10 of 253:
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Oct 28 17:01 UTC 2010 |
OH, I didn't know you could buy it already made. I've heard it is
amazing and would like to try it sometime so maybe I'll stop by Dos
Hermanos in Ypsi and see if they have it :)
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edina
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response 11 of 253:
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Oct 28 23:47 UTC 2010 |
I've found it at Meijer.
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mary
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response 12 of 253:
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Oct 29 12:21 UTC 2010 |
I'm a big fan of traditional fish & chips. But I don't deep fry at home.
So when I ran across this recipe for (are you ready?) cornflake-crusted
pan-fried fish I was skeptical. But people raved about the results. So I
gave it a whack last night and it was excellent. I followed the recipe as
written except haddock wasn't available so I used orange roughy. I
suspect any medium-thick, mild white fish would be fine.
http://tinyurl.com/24y6dsf
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keesan
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response 13 of 253:
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Oct 29 12:55 UTC 2010 |
My father used to bread with cornmeal (no sugar added, unlike cornflakes).
He may have first dipped in egg.
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mary
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response 14 of 253:
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Nov 3 13:05 UTC 2010 |
For years and years I've been making a turkey meatloaf with a tomatoey
glaze. I thought it was pretty good but I've found a recipe that,
although similar, contains a few tweaks that really takes it up a notch.
This one comes from The Barefoot Contessa, Ina Garten. I've yet to find
one of her dishes that didn't please.
I made this exactly as directed but scaled it to feed 4 - cutting all
quantities by 4. I served it with mashed potatoes and sauted spinach.
http://tinyurl.com/59wwrc
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slynne
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response 15 of 253:
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Nov 3 16:21 UTC 2010 |
I used to make a pretty good turkey meatloaf when I worked at ASH. One
time I accidentally grabbed a thing of turkey sausage instead of the
usual ground turkey (so it was 1/2 sausage) and it was a huge
improvement :)
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mary
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response 16 of 253:
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Nov 3 16:31 UTC 2010 |
Yum, sounds like a nice addition.
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edina
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response 17 of 253:
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Nov 4 07:41 UTC 2010 |
That looks amazing. My new BFF and I are making Sunday dinner
together this weekend: homemade pasta and an Italian style gravy.
We're pretty excited to be working together, as we have an amazing
kitchen synergy.
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mary
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response 18 of 253:
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Nov 4 12:25 UTC 2010 |
Gravy? I'd be interested in what it is and how it comes out.
The thing that cracked me up about Ina's meatloaf recipe is how big it
was. I mean, 5 pounds of turkey? That would feed 20 people. Hey, a new
Thanksgiving tradition is born! ;-)
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slynne
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response 19 of 253:
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Nov 4 14:46 UTC 2010 |
resp:18 I thought that part of the point of making meatloaf was to make
extra because when it comes to leftovers, meatloaf is pretty good :)
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mary
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response 20 of 253:
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Nov 4 17:02 UTC 2010 |
20 people? ;-)
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slynne
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response 21 of 253:
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Nov 4 19:24 UTC 2010 |
No. Ten meals for two people :)
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mary
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response 22 of 253:
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Nov 5 13:01 UTC 2010 |
Last night I made Pork Chops Marsala from this recipe:
http://tinyurl.com/24xhmhn
The only change I made was to use 1/2 tablespoon butter and 1/2 tablespoon
olive oil to brown the chops. I've never found "spraying the pan" to be
enough to get a tasty browning.
The dish was wonderful, very tasty. A keeper.
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mary
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response 23 of 253:
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Nov 7 17:10 UTC 2010 |
I just now made up a batch of this cranberry sauce. Super easy and tasty
- just the right mix of sweet and tart. It comes from The Pioneer Woman,
a blogger and cookbook author that seems to be wildly popular at the
moment. As I spent about 15 minutes looking through her site I can see
why. Anywho, here's the link:
http://tinyurl.com/23qnwq5
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mary
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response 24 of 253:
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Nov 7 17:11 UTC 2010 |
s/that/who
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denise
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response 25 of 253:
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Nov 7 23:47 UTC 2010 |
That looks like it's something even I can do... Let's see if I remember
at Thanksgiving!
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mary
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response 26 of 253:
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Nov 8 00:58 UTC 2010 |
Well, after it had a chance to cool and thicken I served it with dinner.
Next time I'll probably increase the sugar to 1 cup as it's on that edge
of being too tart. I'm going to freeze half of it and will let you know
how that goes.
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edina
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response 27 of 253:
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Nov 8 19:38 UTC 2010 |
So yesterday's Sunday gravy experiment went *extremely* well, even
though we didn't do homemade pasta. The recipe can be found here:
http://www.americastestkitchen.com/recipes/detail.php?docid=20291
but you have to have a log-in to see it, so I just cut and paste it
below:
Serves 8 to 10
We prefer meatloaf mix (a combination of ground beef, pork, and veal)
for the meatballs in this recipe. Ground beef may be substituted, but
the meatballs won t be as flavorful. Six tablespoons of plain yogurt
thinned with 2 tablespoons of milk can be substituted for the
buttermilk. This recipe makes enough to sauce 1 pounds of pasta. Our
preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. The
sauce can be prepared through step 4 and then cooled and refrigerated
in the Dutch oven for up to 2 days. To reheat, drizzle cup of water
over the sauce (do not stir in) and warm on the lower-middle rack of a
preheated 325-degree oven for 1 hour before proceeding with the
recipe.
Ingredients
Sauce
2 tablespoons olive oil 1 rack baby back ribs (about 2 1/4 pounds),
cut into 2-rib sections
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano 3 tablespoons tomato paste 4 medium
garlic cloves , minced or pressed through garlic press (about 4
teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth 1/4 cup chopped fresh basil leaves
Meatballs
2 slices hearty white sandwich bread , crusts removed and bread cut
into 1/2-inch cubes
1/2 cup buttermilk (see note)
1/4 cup fresh parsley leaves , chopped
2 medium garlic cloves , minced or pressed through garlic press (about
2 teaspoons)
1 large egg yolk 1/2 teaspoon table salt 1/4 teaspoon crushed red
pepper flakes 1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto , chopped fine
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
1/2 cup olive oil
Pasta
1 1/2 pounds spaghetti or linguine
2 tablespoons table salt Grated Parmesan cheese for serving
Instructions
1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat
oven to 325 degrees. Heat oil in large Dutch oven over medium-high
heat until just smoking. Pat ribs dry with paper towels and season
with salt and pepper. Add half of ribs to pot and brown on both sides,
5 to 7 minutes total. Transfer ribs to large plate and brown remaining
ribs. After transferring second batch of ribs to plate, brown sausages
on all sides, 5 to 7 minutes total. Transfer sausages to plate with
ribs.
2. Reduce heat to medium, add onions and oregano; cook, stirring
occasionally, until beginning to brown, about 5 minutes. Add tomato
paste and cook, stirring constantly, until very dark, about 3 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Add crushed
tomatoes and broth, scraping up any browned bits. Return ribs and
sausage to pot; bring to simmer, cover, and transfer to oven. Cook
until ribs are tender, about 2 hours.
3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk,
parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl
and mash with fork until no bread chunks remain. Add meatloaf mix,
prosciutto, and cheese to bread mixture; mix with hands until
thoroughly combined. Divide mixture into 12 pieces; roll into balls,
transfer to plate, cover with plastic, and refrigerate until ready to
use.
4. When sauce is 30 minutes from being done, heat oil in large
nonstick skillet over medium-high heat until shimmering. Add meatballs
and cook until well browned all over, 5 to 7 minutes. Transfer
meatballs to paper towel-lined plate to drain briefly. Remove sauce
from oven and skim fat from top with large spoon. Transfer browned
meatballs to sauce and gently submerge. Cover, return pot to oven, and
continue cooking until meatballs are just cooked through, about 15
minutes.
5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and
salt and cook until al dente. Reserve cup cooking water; drain pasta
and transfer back to cooking pot.
6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to
serving platter and cut sausages in half. Stir basil into sauce and
adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and
reserved pasta cooking water so that sauce lightly coats pasta. Serve
pasta, passing remaining sauce and meat platter separately.
Ok...so fairly labor intensive, but I have to say, you definitely get
bang for the buck. Our only changes were to use homemade chicken
stock, not beef, and Nata had too much liquid in the meatballs. But
holy crap, tasty! And everyone loved it! Next time, we'll cook the
pork longer.
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mary
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response 28 of 253:
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Nov 8 20:04 UTC 2010 |
(Mary bows to a master chef who isn't intimidated by multi-step recipes
and lots of clean-up.)
Sounds wonderful, Brooke. I grew up in an Italian neighborhood where many
families were "right off the boat". This is how they cooked. I have
since seldom found Italian cuisine to come anywhere close to matching my
childhood memories of rustic Italian food.
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edina
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response 29 of 253:
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Nov 8 20:08 UTC 2010 |
I had a co-chef. Nathaniel and I are culinary soul mates (not just
culinary, but we share a bond over cooking that is unreal). So I
didn't do this alone. We're looking at Greek food next!
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mary
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response 30 of 253:
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Nov 10 15:04 UTC 2010 |
For a dessert last night we had vanilla ice cream with cherry sauce. Here
is a link to the recipe. Again, amazingly simply yet delicious. Except
for the part where I had to do a liquor store run for some cherry brandy.
;-)
http://tinyurl.com/23238bg
I used frozen, pitted cherries and left 'em whole.
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