|
|
| Author |
Message |
| 25 new of 253 responses total. |
mary
|
|
response 89 of 253:
| 
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.
|
omni
|
|
response 90 of 253:
|
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.
|
mary
|
|
response 91 of 253:
|
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
|
omni
|
|
response 92 of 253:
|
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 ;)
|
mary
|
|
response 93 of 253:
|
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.
|
mary
|
|
response 94 of 253:
|
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
|
mary
|
|
response 95 of 253:
|
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/
|
mary
|
|
response 96 of 253:
|
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
|
mary
|
|
response 97 of 253:
|
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.
|
edina
|
|
response 98 of 253:
|
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.
|
mary
|
|
response 99 of 253:
|
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.
|
mary
|
|
response 100 of 253:
|
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.
|
mary
|
|
response 101 of 253:
|
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.
|
mary
|
|
response 102 of 253:
|
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.
|
mary
|
|
response 103 of 253:
|
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
|
slynne
|
|
response 104 of 253:
|
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 :)
|
keesan
|
|
response 105 of 253:
|
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?
|
slynne
|
|
response 106 of 253:
|
Jan 19 20:51 UTC 2011 |
resp:105 I've already tried powdered milk many times in my backpacking
days. It doesn't taste as good.
|
mary
|
|
response 107 of 253:
|
Jan 19 21:48 UTC 2011 |
Sweetened condensed milk is amazing stuff. If you simmer the can for 4-6
hours you get something called dulce de leche which is caramel-like and
wicked good.
I like to use condensed milk in soups that need a smooth, creamy
consistency. I've never tried it in drinks but it sounds delicious.
|
slynne
|
|
response 108 of 253:
|
Jan 19 21:56 UTC 2011 |
It is 65% sugar so it probably is delicious in everything ;) I've heard
about dulce de leche and would like to try it sometime but am worried
about making a whole can because I would probably then proceed to eat
the whole can :)
|
edina
|
|
response 109 of 253:
|
Jan 19 22:45 UTC 2011 |
I LOVE dulce de leche....I use it as a topping on my tres leches pie,
and it's integral to my banoffee pie.
|
mary
|
|
response 110 of 253:
|
Jan 20 00:25 UTC 2011 |
Have you ever had a can blow-up while simmering? Or maybe you make it
another way.
|
edina
|
|
response 111 of 253:
|
Jan 20 16:04 UTC 2011 |
No, but I tend to be overly cautious when making it (ie, not going too
far, checking water levels every half hour or so). You can buy it,
but when I can get condensed sweetened milk on sale and with a coupon,
I'll just make a bunch of dulce de leche all at once.
|
slynne
|
|
response 112 of 253:
|
Jan 20 17:28 UTC 2011 |
I have to admit I was all thinking that maybe I could try to make some
until I heard the part about it exploding. ;)
|
mary
|
|
response 113 of 253:
|
Jan 20 18:25 UTC 2011 |
Chick-En! ;-)
|