|
|
 Up |
  |
|
|
|
Author: Terry Pulliam BurdTerry Pulliam Burd
Date: Jun 30, 2008 20:27
We had a little birthday dinner for the family yesterday and I tried
out two new recipes and tweaked an old one. We had a Honeybaked ham,
which was the Birthday Girl's choice, along with a "cheater" Boston
baked beans recipe, broccoli with a lemon sauce, tossed salad, garlic
cheese toasts, potatoes au gratin and pineapple slices sauteed in
butter and brown sugar. Lots of "noisy" flavors, but it seemed to work
well. The two new recipes were the lemon sauce and the cheese toasts
(I've posted that recipe before, but prior to actually making it). The
lemon sauce got raves from half the crowd (I liked it - I've also
misplaced the attribution, so if you recognize it, please lemmeno),
but the cheese toasts really got applause. And my potatoes au gratin I
have now tweaked to combine two different recipes...
|
| Show full article (4.69Kb) |
|
no comments
|
|
|
Author: Dan S.Dan S.
Date: Jun 30, 2008 17:19
I made it today with some chix breasts and I used bleu cheese crumbles
w/ a slice of american.
It wasn't bad. I'd always assumed that people who used swiss and
american were doing it wrong. But, the bleu cheese did kind of
overpower the ham.
Please advise.
|
| |
|
24 Comments |
|
|
Author: metspitzermetspitzer
Date: Jun 30, 2008 16:13
Anyone know an easy way to find out exactly how a smoothie stacks up
to say a Sprite?
I just made an 8oz smoothie with this:
3 frozen strawberries
1 slice pineapple
1 table spoon Jiff Chunky peanut butter
less than a teaspoon Splenda
topped it off with 2%% milk
It tasted too good to be healthy :)
|
| |
|
29 Comments |
|
|
Author: djs0302djs0302
Date: Jun 30, 2008 15:34
On Jun 30, 3:37�am, Jenny Purcell spam.com> wrote:> My husband has been trying (unsuccessfully) to make a cheesecake. His
> keep coming out nicely flavored, but, very soft (literally like a soft
> custard rather than a firm cake).
>
> He's very fond of Alton Brown and is using the following recipe:
>
> Prepare a crumb crust and bake for 10 minutes. Cool. Preheat oven to
> 250 degrees and leave it to preheat while preparing filling.
>
> 24oz cream cheese
> 1/2 cup sugar
> 2 large eggs + 3 large egg yolks
> 1 Tbsp vanilla extract
> 5 oz sweetened condensed milk
> 1 cup sour cream
>
> Cream together cream cheese and sugar in electric stand mixer. In a
> separate bowl, whisk the eggs, egg yolks, vanilla, milk, and sour
> cream until blended. Slowly add the egg mixture into the bowl with the ...
|
| Show full article (4.77Kb) |
|
no comments
|
|
|
Author: WoolstitcherWoolstitcher
Date: Jun 30, 2008 15:32
"metspitzer" charter.net> wrote in message
news:tqpi64telbf050h6l5a1hkdhcfnqver591@4ax.com...> Anyone know an easy way to find out exactly how a smoothie stacks up
> to say a Sprite?
>
> I just made an 8oz smoothie with this:
> 3 frozen strawberries
> 1 slice pineapple
> 1 table spoon Jiff Chunky peanut butter
> less than a teaspoon Splenda
> topped it off with 2%% milk
>
> It tasted too good to be healthy :)
>
>
|
| Show full article (1.08Kb) |
|
no comments
|
|
|
Author: aemaem
Date: Jun 30, 2008 14:02
The red-cooking sauce I posted the other day uses readily available
ingredients. If you can find hoisin sauce and chili bean paste, try
this one, too.
This one is both sweeter and spicier than the sauce I posted the other
day. Especially good with chicken wings, it's from Ken Hom.
1.5 to 2 lbs. chicken wings
1 TB chopped fresh ginger
1 TB chopped garlic
1/2 teaspoon salt
Mix together:
2 TB dark soy sauce
1 TB rice wine or dry sherry
3 TB hoisin sauce
2 teaspoons sugar
2 teaspoons chili bean paste
2/3 cup water
|
| Show full article (0.88Kb) |
|
30 Comments |
|
|
Author: aemaem
Date: Jun 30, 2008 13:51
Especially good for chicken wings, this one is from Ken Hom.
1.5 to 2 lbs. chicken wings
1 TB peanut oil
|
| |
|
no comments
|
|
|
Author: Nancy2Nancy2
Date: Jun 30, 2008 12:50
On Jun 29, 3:24 pm, "Michael \"Dog3\"" wrote:
>> Is this the new negro version of Rachel Ray? They sure look and act
>> very similar.
>
>> I don't usually watch FoodTV (let alone post about it), but I just
>> happened to flip by it. I was staring at her cleavage thinking
>> Rachel must have got a boob job, and didn't even know it wasn't
>> Rachel until after the commercial break.
>
> I seldom watch FoodTV either and I've never seen this Sunny Anderson
> person. I'll take a look see. If she is as you describe, it must be a RR
> wannabe.
>
> Michael
>
> --
> ""There is no federal agency which oversees levees. That doesn't exist." ...
|
| Show full article (1.06Kb) |
|
8 Comments |
|
|
Author: Janet WilderJanet Wilder
Date: Jun 30, 2008 12:27
Jenny Purcell wrote:
>
> Any suggestions on how to get the first (AB) method to work? My hubby
> is heartbroken that his hero's recipe is failing. I'd prefer not to
> have to buy a $300 mixer, new baking pans, and all the rest, just to
> "test" where it's going wrong.
I think 250 is way to low an oven to set the cheese cake firmly. I
checked the cheesecake recipes I use the most frequently and 2 out of 3
have no water bath and bake at 350. One of them leaves the door of the
oven open for several hours after completion. The third recipe starts
with a 450 oven then transits to a 250 for the last 45 minutes.
I am aghast that Alton Brown (until now one of my culinary heroes) would
suggest sweetened condensed milk.
Your recipe is closer to what I'd make. Wipe his tears and tell him that
no one is perfect. Then give him your recipe.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
|
| |
|
1 Comment |
|
|
|
|
|
|
