Healter I got one for you,how about you gaveing us some of those very good German recipes from Germany on there pies. This would delight me to see these, and perhaps many others that cannot go there. We all like something different from the old country.
I always liked rice cakes spread with peanut butter. But I bet apple butter would taste just as good (when I could stomach cottage cheese I ate it with apple butter). Or they make all kinds of flavored rice cakes now. The wild rice ones have enough flavor on their own that they don't need a topping.
[quote:0637dac6a5="mmlwjr"][quote:0637dac6a5="Jellyqueen"]I have a few.Chicken-Mushroom Soup recipe #100814Soutwestern Chicken & White Bean soup recipe #85580Black Bean & Corn Soup recipe 47785Meat and Potato Chili Soup recipe #47539, this is my personal favoriteGarden Vegetable Soup recipe #70423JQ :)[/quote:0637dac6a5]When I looked up 85580 it came out as tart olive oil mayo & the one above 89338 came out as carrot coconut cookies is there something wrong with my computer? can someone help?[/quote:0637dac6a5]Sorry about that!!!! It should be:Southwestern Chicken & White Bean Soup recipe #88580.Not you.....just my confused typing!!!!!!!JQ
This is my traditional Christmas Dinner:*Scrumptious Special Occasion Prime Rib (Recipe #83158)(Please note that prime rib is super easy to make, much easier than a turkey).*To-Die-For Make Ahead Mashed Potatoes (Recipe #81902) (simply the BEST mashed potatoes EVER, and they can be made the night before and then heated in the crockpot while the prime rib is cooking)*Beef or Brown Gravy* Spicy Baked Corn (I have not posted this recipe yet, but it is a wonderful side dish, with corn, green chiles, and cream cheese). It goes great with prime rib and horseradish sauce!* Simple, Elegant Sauteed Mushrooms (Recipe #85160), which I sometimes serve with my Xmas Dinner*Christmas Cranberry Salad by Chef Ed Paulhus (Recipe #211), which is also made, in part, the night before, and is a nice change from Jello Salad*Browned rolls with softened butter and jam*My family gets to choose a pie of their choice, served with vanilla ice creamYUM! YUM! Can't wait - this is one of my all-time favorite meals, and it is VERY impressive! :-)
[quote:e18ec0f672="Karen From Colorado"]This is one of the simplest and tastiest I have found. I love a crustly loaf of sour dough with an olive oil and balsamic mixture to dip it in for an appy at a dinner party or even just for a snack or lunch at work. This one is very good. I crush the garlic and place it in the middle and pour the rest of the ingredients over it and ground some fresh pepper over all.[recipe=60956]Italian Bread Dip[/recipe] by Chippie[/quote:e18ec0f672]Thanks Karen, I was going to recommend this recipe too! :D
[quote:2846df523b="Heather Sullivan"]I would guess this is a simple "deglaze the pan" type of sauce. You cook your filet migon briefly in the pan, add your mushrooms, deglaze the pan with some brandy, scrap up any tasty bits stuck to the pan and let most of it evaporate, add some burgandy wine, let that reduce down a little then add a few globs of gorgonzola and mix. If it tastes too strongly of gorgonzola, add a little cream or soured cream to taste. Season with salt and pepper.Sorry, I'm of the nonspecific recipe type :oops:[/quote:2846df523b]HEATHER,I THINK YOU HIT THE NAIL ON THE HEAD. I WILL GIVE THIS A TRY. YOU'RE A GENIUS. THANKS!!BERNADETTE
Thankyou everyone for all your help and all the brilliant recipes. I felt so overwhelmed by the responce to my "little cry for help", when I turned on the computer this afternoon I shed a little tear!!! I feel so honoured that you would all spend your own time to respond to my request and for all the effort everyone has gone to.It is really appreciated and now I am only sorry the party isn't for 100 people I have so many great ideas (only kidding!)Yours very sincerly, Jess.
We love Our Favorite Wheat Bread recipe #94990. I usually put mine to rise in my oven with the light on. If it really chilly, I turn the oven on warm for about 40 seconds and then put the dough in to rise. I taught myself to bake bread from the Fanny Farmer Baking Book when I was first married and it really wasn't near as hard as I thought it would be. Good luck![img:721c85c69e]http://www.caymandesigns.com/cdesigns.gif[/img:721c85c69e]
[quote:ac57da77b7="Len23"][recipe=25430]Rhubarb Coffee Cake[/recipe] is fantastic, I just made one tonight actually, first garden crop of rhubarb. I usually halve it and bake in an 8x8 pan. *Everyone* likes this cake![/quote:ac57da77b7]This is a great cake- I have one baking in the oven right now and it smells wonderful :) . I have made and reviewed this. Thanks Len for reminding me about this one.
[quote:9dc3a85e11="keen5"][recipe=59135]Husband's Delight[/recipe] is always a hit! It makes a lot and freezes very well.[/quote:9dc3a85e11]Into my cookbook it has gone! Dh will like the name plus always looking for something different to do with gr. beef. Thanks keen5.Kitty
Thank you JuneBug! Hope you selected some awesome dips! I do plan to post some recipes once I take the time to actually measure the ingredients! And the photo of myself and DH was taken in Tahiti, very far from the desert! And I now consider myself to be a 'zaar addict. Take care!
Hiall... many thanks to everyone for your suggestions... I actually made #28284.... one of Misha's recipes. (Glazed Lemon Loaf). I was totally pleased with the results... I found it to be just delicious. (will 'rate' it today). But again -- mucho gratchis (lol) for your suggestions. :)
[color=darkblue:61d68989af]I'm fairly sure my hubby could make these:[recipe=111734]Easy Pizza Pasta Casserole[/recipe]-can definitely be scaled down for your family.[recipe=110408]Easy Cream of Spinach Soup[/recipe]-almost any vegetable can be used.[recipe=110601]Cheesy Hamburger & Potato Casserole[/recipe][/color:61d68989af]
here's 1 i just posted--coconut almond cake1 (7 ounces) package almond paste, grated 1 cup sugar 1/2 cup butter, room temp (8 oz) 6 eggs 1/2 teaspoon coconut extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup flaked coconut 1/2 cup coconut milk frosting 1 1/4 cups heavy cream 1/4 cup confectioners' sugar 1/2 cup flaked coconut (optional) grease and flour a 9" springform pan. beat almond paste and sugar on low speed until crumbly. add butter, beat on high until mixed. add eggs 1 at a time, beating after each addition. add coconut extract, beat for 3 minutes. mix flour, baking powder, salt and coconut in a small bowl. add to almond paste mixture. add coconut milk, mixing everything together. pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean. cool on a wire rack for 10 minutes, unmold, cool completely. for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks. frost the cake and garnish with coconut. you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.
[quote:1a3c6678b4="love4culinary"]lots of favorites :lol: Spicy Chicken recipe#47156 by Pets R' usBread Poha recipe#86183 by Fay AlmeidaAloo Paratha (Indian Potato-Stuffed Flatbreads) recipe#16786 by SkatSpicy Pan Fried Fish Bombay recipe#63223 by GeemaFluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream recipe#65040 By DaydreamPineapple Upside-Down Cake recipe#53516 By MeanchefCreamy Parmesan Mashed Potatoes recipe#66315 By Kozmic BluesSweet Potato Polenta recipe#37657 By Mean Chef[color=indigo:1a3c6678b4]Dover Sole Fillets With Peanut Chutney recipe#110001 By JustCallMeJulie[/color:1a3c6678b4]Chili's Southwest Eggrolls recipe#18319 by MysteryGirlChicken Verde recipe#32918 By CanarygirlSpiced Coffee Frappe recipe#91132 By Fay AlmeidaCurried Chicken Salad recipe#57253 By BeachgirlSemolina Halwa recipe#57744 By Pets R'us[/quote:1a3c6678b4]Thank you, I am honored! :)
We didn't think they made the Butter Pecan cake mixes any more-- we can never find them! My mom had a cobbler recipe using one of those cake mixes that was wonderful. I don't have the recipe... if I come up with a copy of it I'll be back to post it.
Some ideas I had in my cookbook:Strawberries in Lemon-lavender Syrup by Sharon123 recipe#122330 Capellini With Salmon and Lemon-Dill-Vodka Sauce by ellie_ recipe#126610 Lemon Cheesecake-unbaked by JanS recipe#35872 Honey and Lemon Salad Dressing by ellie_ recipe#116036 Rosemary and Lemon Pork Stew by EdsGirlAngie recipe #116382 Lavender Lemon Bars by Barb Gertz recipe#117242 Baked Pasta With Asparagus, Lemon, and Mascarpone by chia recipe#115832 Sesame-Lemon Chicken with a Crisp Phyllo Crust by MEAN CHEF recipe #37926 Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone by MEAN CHEF recipe#109082 Slow Roasted Leg of Lamb With Oregano and Lemon by JanS recipe#106284 Kalamata Olives With Lemon and Anisette by ellie_ recipe#106276 Marie Callender's Lemon Cream Cheese Pie by RecipeNut recipe#15200 Lemon Apple Cheesecake by CoolMonday recipe #101102 Pasta with Scallops and Lemon Butter Mustard Sauce by Kasha recipe#68486 Lemon Basil Prawns by Pets'R'us recipe#94663 Lavender Lemonade by Kree recipe#93440 Lemon and Yogurt cake ..Simple and best by Neeru Dhindsa recipe#80426 Cornmeal Rosemary Cake with Lemon Fondant by MEAN CHEF recipe#79641
hi!I'm from Switzerland and one of our most famous dishes is called R�sti (i guess you know that r�sti is a Swiss dish) with Z�ri Gschn�tzl�ts. Z�ri Gschn�tzl�t is diced veal on a sauce made of cream and white wine. It's not a bearnaise sauce, however. I don't think it's what you are looking for, but I'm happy to post it if you think it could be this dish.tigerduck
I think that your idea for a gift basket with spices, seasonings, etc is a great one! If you wanted to sprinkle some sweets in your baskets, along with those other gift foods, this recipe is a fabulous one for copy-cat chocolate mint Frangos:Copycat Fantastic Chocolate Mint FrangosRecipe #85538I love giving these as gifts! My recipants just LOVE them (they taste just like the ones sold in fine department stores during the holiday season). They are sooo easy to make, too! I ususally give them as gifts in a fun coffee mug, or a beautiful gift bag, box, or basket. In your case, if you wanted to add a small bag to your gift basket, with the other gift foods, that would be great, or you could just sprinkle them throughout the bag.I usually wrap each individual one in colored cellephone paper, usually green, red, gold, or silver, during the Christmas season. If I am just giving a Frango basket, then I also usually write the recipe for them on a colorful recipe card, and include it with the basket, as people almost always ask me for the recipe, once they have tasted these. If you wanted to try them first, you could make a batch, just to try, as they are so quick and easy to make.I find them to be a perfect gift and people ususally love them! :D
this is a kiddie favorite. unroll the dough into triangles. then slice the triangles into three smaller long triangles. then you roll the small triangles around lil smokies or cocktail weiners and bake until brown.always a big hit.
Here's a recipe that I made last night for dinner but it could be used for an appetizer for a bigger crowd.Sweet & Spicy Chicken Wings1 1/2 cups of soy sauce 1 tsp minced fresh ginger3/4 cup brown sugar 1 1/2 tsp garlic powder1 1/2 tbs of veggie oil 1- 4 1/2 lb pkg chicken 2 tbs favorite hot sauce crushed cayenne pepperdried minced onion flakescombine soy sauce, brown sugar, minced ginger, veggie oil, garlic powder and hot sauce in a large (gallon sized ziplock freezer) bag. If you buy the whole wings, separate the drumette from the forearm and then discard the very tip to the wing. Put the chicken wings into the bag once separated and seal the bag. rotate the bag so that all the wings get covered in the sauce and let marinade in the frig for at least 4 hrs. turning the bag every hr and a 1/2. Once the marinade is done. Preheat the oven to 350 deg. pour the contents of the bag into a 13x9 baking dish or pan and make sure to arrange the wings to where they ar as flat as possible. Take the crushed cayenne pepper powder and light dust teh wings then sprinkle with the dried minced onion flakes then cover dish and bake for 45-50 min. then turn the wings over in the dish making sure to spoon some sauce over the wings, and bake for another 50 minutes. These have just the right sweetness along with the right spiciness to offset each other. I served this along with some oriental flavored ramen noodles. If you want you can use low-sodium soy sauce. I used the regular and it turned out gr8 and very tender.
Pumpkin Cheesecake - Bo's Desserts a never fail recipeMultiple Brownie & Fillings Use the recipe for peanutbutter brownies filling it was in newspaper saying to use a purchased brownie, mix etc. it has fudge topping and is decadentBeef Macaroni Soup Yummy soup others from resteraunts I have in private sorry I quite submitting public recipes as did not want to look through slew of recipes and when I found out how to cut them down sifter was discontinued
I love Tyler Florence here are some i posted:[recipe=123493]Tyler Florence's Ultimate Caramel Apple Pie[/recipe][recipe=123057]Tyler Florence's Ultimate Fish and Chips[/recipe][recipe=122626]Tyler Florence's Ultimate Roast Chicken[/recipe]
I've never stayed in a B & B myself, but several friends have and the complaint that they all shared was that the food was all too rich. It was delicious - but all of it was overly rich. They all wanted to go home and just eat salads and fruits for a couple days :lol: . Just something to keep in mind :) .
For future reference, here are some more cheese snack recipes:[recipe=131012]Easy Smoked Oyster Snack[/recipe][recipe=103341]Pumpernickel Melts[/recipe][recipe=97139]Pickapeppa Cheese Pepper Jelly Spread[/recipe][recipe=93080]Blue Cheese Mushrooms[/recipe][recipe=132574]Cheese Blintzes With Blueberry Sauce[/recipe]NurseDi's [recipe=67738]Pizza Snacks[/recipe]*Pixie*'s [recipe=131968]Greek Pita Pizza[/recipe]southern chef in louisiana's [recipe=84773]Chicken Apricot Bundles[/recipe]
How about an old standby... s'mores are super easy, cheap to make and are easy to eat while standing. Just graham cracker squares, chocolate and a toasted hot melty marshmallow... who could resist? I'd bet that they would be a big hit... and very profitable.
[img:2894ebcb0f]http://us.st11.yimg.com/us.st.yimg.com/I/yhst-1458896552723_1921_23351596[/img:2894ebcb0f]Decorating a new home is always fun...hope you have happy times, lots of great new neighbors, and TONS of great food!Luv,Amy
Guess I"m simple.I used to fill Holiday Themed Coffee Cups (can find anywhere relatively cheap) with hand dipped pretzel logs/pcs in chocolate and rolled in a variety of things (crushed almonds, macadamias, m 'n m's, peppermint, peanuts, sprinkles, etc..) and wrap up. Tiny home baked cookies or candies wrapped up. When filled, I liked to sew holiday fabric into big squares and wrap up and tie with a ribbon.Amber
Best recipe I know is the one on the Quaker Yellow Cornmeal container. I omit the sugar and cook it in a preheated cast iron skillet. Crispy outside, tender inside. Yum! This also makes excellent Turkey Dressing!!
[quote:fd47c479cc="Samantha in Ut"]Rhubarb Vodka my favorite!RHUBARB SLUSH 8 c. chopped rhubarb2 qt. waterBoil 15 to 20 minutes. Strain.Add:3 c. sugar1 sm. pkg. strawberry Jello1/2 c. lemon juice1 c. vodkaFreeze in ice cream pail. Stir every hour until slushy and before serving. Before serving add another cup vodka. To serve fill glass 1/2 full of slush add 7-UP, club soda or gingerale.[/quote:fd47c479cc]POST THIS!!!!
[quote:9ba00a1e55="Charmed"][quote:9ba00a1e55="Gerry 999"][quote:9ba00a1e55="Charmed"]A few more to add to the possibilities.German Apple Cake (this one is so good and somewhat unique)[/quote:9ba00a1e55]You do know I'm going to have to make that one - right?:) :) :)[/quote:9ba00a1e55]Hi Gerry. Don't know why it piqued your interest, and would love to know. If you do make it, I hope you enjoy it. It's a really nice cake, quite pretty and impressive with all the layers, and not overly sweet.[/quote:9ba00a1e55]You have mail. :) :) :)
Not sure if you actually tried this recipe ( the dream whip one), but there are 2 Publix stores where I live and often buy their icing when I have a large order or don't have time to make my own. I tried this recipe just to see if it was even close. Not to my surprise it was a total [b:bb15086766]fail[/b:bb15086766]! Its awful. I would never use this icing on anything. It tastes like pure vanilla shortening. I guess I will be trying to doctor it up tomorrow so it won't be a complete waste of 2lbs of sugar.
Perogies were a favourite when we lived on the Cdn Prairies, and now we make them ourselves...onion, bacon bits and/or a bit of ricotta or cottage cheese always goes well in with the potato...And the suggestions of carmelised or fine chopped spring (uncooked green) onion are spot on...fresh fried bacon bits, mushroom shreds, shredded cheddar will compliment the fresh sour cream...An appetiser of a small bowl of Borscht is "in theme" with these...Sausage (roasted kielbassa, koubassa are prime candidates) but just about any smoked sausage or pork sausage are great accompaniments, but "steak and perogies" probably stands out as the favourite around here...John
Here's a link to a history of strawberry shortcake:[url]http://www.kitchenproject.com/history/Strawberries/StrawberryShortcake/index.htm[/url][img:632a8fe7f6]http://www.kitchenproject.com/history/Strawberries/StrawberryShortcake/StrawberryShortcake.jpg[/img:632a8fe7f6]Yum!
I tried to post this as a recipe but even though I was as careful as possible it came back to me with an error in everything. (I know I put in a title, etc.)Anyway, I take chicken breasts with bone-in and skin on. Salt and pepper lightly. Slice lemons thinly and lay on chicken breasts to almost cover. Chop about 1 clove of garlic per breast and sprinkle over. I then lay 1 sprig of dill on each breast but if you don't have it use something else or omit. Drizzle some melted butter over top (about 1 tablespoon per breast). Bake at 375�F. They take about 45 minutes but this may vary with your oven and the size of the chicken breast. I really think the bone-in and skin-on makes this dish a lot better than b/s chicken.This looks nice, and should be moist, taste great, and the aromas are fantastic.
WOW, thank you everybody. I wasn't getting emails and didn't know these all came in.Some great ideas....thanks a ton!! Tomorrow I get my impressions and dental records done....getting excited and nervous at the same time. I am making them food next time I go.....so keep 'em coming :wink: :grouphug:
[quote:7cf5c8afd0="BecR"]Mmmmmm I LOVE fresh figs! Lucky you! :DHere are a couple recipes you may enjoy.................. [url=http://www.food.com/recipe/delightful-summertime-figs-or-peaches-in-spiced-sauterne-wine-244301]Summertime Peaches or Figs In Spiced Wine[/url] #244301[url=http://www.food.com/recipe/greek-blossoms-fresh-figs-with-honey-yogurt-and-walnuts-384973]Greek Blossoms - Fresh Figs with Honey, Yogurt, and Walnuts[/url] #384973[img:7cf5c8afd0]http://food.sndimg.com/img/recipes/38/49/73/large/pic3q6d0d.jpg[/img:7cf5c8afd0][img:7cf5c8afd0]http://food.sndimg.com/img/recipes/38/49/73/large/picXelCmR.jpg[/img:7cf5c8afd0][/quote:7cf5c8afd0]DAM! I forgot about the last recipe when I last had fresh figs. My grandma would stuff dried but moist (?) ones w/peanut butter.. it was a very special and rare treat.Now that I'm in love w/Greek Gods Greek Yogurt, I'm going to try this on Friday......................a
These are in the database and I have tried the first one. Will be trying the second very soon. They are similar to the one posted in the forum but use shrimp or other seafood.http://www.food.com/recipe/oyster-bar-pan-roast-248855http://www.food.com/recipe/seafood-pan-roast-179375
This recipe of Zurie's is very nice. You could make these in mini tart shells & use grape tomatoes. I used a sheet of puff pastry when I did it & cut my tomatoes in half. It was simple & tasty!Zurie's Tomato and Cream Cheese Tart
[quote:7b25b276e1="William (Uncle Bill) Anat"]Hi KITTENCAL;Thank you for the excellent hints and information.I just got a box of beautiful apples yesterday and are they ever good. I think I will make a nice old-fashioned APPLE PIE."Uncle Bill"[/quote:7b25b276e1]You are so welcome Uncle Bill...enjoy your apple pie, this is the season for apples :!: Kitten :D
[quote:0a7ca455a3][b:0a7ca455a3]Norelllaura 1 wrote[/b:0a7ca455a3]: When ever I boil or steam veggies I allow the water to cool and then water my plants with that. They love the extra nutrients and much cheaper than using fertilizer that is purchased from the store. When times were good we also installed a small koi pond and I constantly use some of the water to take care of my small veggie garden. This cuts down on my water bill and I don't have to buy pricey fertilizers. I also have a compost heap ( it's actually a garbage pail with some holes drilled in it that I put scraps that I don't use for freezing for making a vegetable broth; you know those veggies that got a little to ugly).[/quote:0a7ca455a3]Really brilliant hint, that one about using veggie water as fertilizer!!!! :lol: I second the compost heap (if you have space). We have a plastic pail, and all "wet" waste goes in there ([i:0a7ca455a3]NOT bones or meat of any kind[/i:0a7ca455a3]). An open compost heap, fenced off with some bricks, is fine and will not smell or attract pests.
[img:791d35a046]http://users.chariot.net.au/~p_turner/images/AWW/DSC00021.JPG[/img:791d35a046][img:791d35a046]http://users.chariot.net.au/~p_turner/images/AWW/DSC00032.JPG[/img:791d35a046][img:791d35a046]http://users.chariot.net.au/~p_turner/images/AWW/DSC00033.JPG[/img:791d35a046]the lighting wasn't the bestwe are waiting for more photos to be published and obtained from aww, the advertiser etcHope this is ok...had my lucky black shirt (was a requirement to wear black) and also my lucky MICKEY MOUSE necklace hubby gave me recently for our 62 month anniversary!!! :)Can you tell am a BIG Mickey fan ? :)For those who don't know...the top photo with me is Maggie Beer!!!!
[quote:8ef2b4e00a="Columbus Foodie"]Not a huge prizewinner, but my [url=http://www.recipezaar.com/155306]Crock Pot Poblano Chili[/url] won a Chili Cookoff at work. $50 grand prize, if I'm remembering correctly.[/quote:8ef2b4e00a]And it reads like a winner sounds delish
[quote:7f1f98c6d8="The_Swedish_Chef"][quote:7f1f98c6d8="muffinlady"]Giving away desserts is the only way I can make them.[/quote:7f1f98c6d8]I just baked 18 Jumbo cupcakes. I ate ONE. Rest were gifted away. I made many folks happy today.[/quote:7f1f98c6d8]Sounds good. [url=http://www.smileyhut.com][img:7f1f98c6d8]http://www.smileyhut.com/eat_drink/essen.gif[/img:7f1f98c6d8][/url] Homemade is better than bakery goods anyday as far as I am conserned
[quote:97e3869778="Patchwork Dragon"][quote:97e3869778="The_Swedish_Chef"][quote:97e3869778="Patchwork Dragon"]I love the idea of these fruit and vanilla cordials. But as I don't really drink spirits, what else can they be used for?Thanks[/quote:97e3869778]Baking and ice cream and sorbet! I certainly use mine when I make my own ice creams and sorbets; I don't see why you couldn't also use them in baking products that call for alcohol. I'm sure others will have great ideas, too. What I love to do in Summer is 1/2 cordial and 1/2 lemon or lime Perrier; it makes for quite an exotic drink! Lemon infused sparkling water married with elderberry and cinnamon liqueur? Yummy!!!! :D[/quote:97e3869778]Thanks for the ideas Swedish Chef....I'm starting to think of all sorts of things I can use it for. :D[/quote:97e3869778]Ooooo, Share! Share, Patchwork Dragon! What kinda cool ideas are rolling around in your head?
[quote:6c526be7b4="Dee514"]Here are some additional conversion links that are handy to keep bookmarked[url=http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html]Flour Amounts Conversion Calculator[/url][url=http://www.traditionaloven.com/conversions_of_measures/rice_amounts_converter.html]Rice and Rice Flour Conversion Calculator[/url][url=http://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html]Sugar Conversion Calculator[/url][url=http://www.traditionaloven.com/conversions_of_measures/butter_converter.html]Butter Conversion Calculator[/url][/quote:6c526be7b4]G'day and big thankshave bookmarked it and I too find it difficult sometimes re conversaions as I was born and bred in NY but now have converted to metric!!
[quote:30f0d2c411="Bergy"][quote:30f0d2c411="Susie D"]You just had to do that runny egg knowing I would be checking this thread! :rofl: :rofl:[/quote:30f0d2c411]Don't you like runny eggs???????Queen Dragon Mom - you don't like runny eggs either??????I'll just change the picture for both of you- yhere now just go have a look - Better???[/quote:30f0d2c411]Ah, MUCH better :rofl: I'll eat a worm before I'll eat runny eggs.
[quote:d27e64dad8="NoraMarie"]Yellow Sour Cream Cupcakes by Marie[img:d27e64dad8]http://i142.photobucket.com/albums/r114/NoraMarie/Picture166.jpg?t=1212349124[/img:d27e64dad8][/quote:d27e64dad8]What a lovely Thanks Nora Marie for your interest& photos!!!!!
[quote:3f46fa0d4a="echo echo"][quote:3f46fa0d4a="HeatherFeather"]What about using a photo already on Zaar and adding to cookbook cover..I am uncertain how to do this too. Wasn't sure if this was more appropriate in customer service or here.[/quote:3f46fa0d4a]Just right-click on the photo, select "Save Picture As . . ." and save it with the name of your choice to the location of your choice.Then go to the cookbook, select "Edit Cookbook Cover" and browse to find the photo and upload it to the cookbook.[/quote:3f46fa0d4a]Thank you :)
Hello, Sofie a Toast ... Oops, I wonder if I got your name right :shock: ! I think I'll call you Toastie Sofie! :wink: I'm pleased to see this thread back! It's all okay to make down-home and comfort foods and I do it most nights -- and get awfully tired of the same-old, same-old ...Sometimes it is just so satisfying to make something more creative! Something we do not attempt every day!My next attempt would have to be that omelette gateau -- must be French Tart's recipe, going by the photo style. Thanks for posting the gorgeous pics!!!! :D :D And now, it's twilight in South Africa on a winter's night, and I'll have to attend to my ... ahem ...very ordinary down-home dinner prep!! :lol: :lol:
Last year I knitted market shopping bags for everyone and filled them with packages of homemade cookies. Everyone seemed to like them. I've also made baskets and filled them with my homemade spaghetti sauce which I canned. I've also included pasta and Italian cookies in the basket.
I think we're coming from similar places here. I just recently threw together a dinner party for a few friends of mine, and it's the first real get together that I've ever hosted. The only thing I'd say to make your life easier is start earlier than you think you need to. Most chopping, dicing, and measuring you can do 2-3 days in advance of the recipe, and when things come down to the wire it's really nice to have that part done. The other thing is to find out which recipes you can make ahead, and finish those up as early as the refridgerator will allow. The only thing I wished that I'd done was to figure in some extra time. Things went ok for mine... but I just barely finished things up in the nick of time, and it made for a relatively stressful preparation, and I couldn't fully enjoy the party because I was too sleep deprived to focus. Hope you have a great time :D
Sorry I haven't seen this thread until now...But have I got the recipe for you!!! This one was MADE to impress the mil's of the world! Check out my initial description, and then check out Peg629's review comments...And so SIMPLE to make -- you'll seem "cool as a cuke" like you have everything under control! All the while your house will smell heavenly...Mmmmm...Anyway, here it is and I hope you try it! [recipe=117891]Sherry Beef #117891 [/recipe]Good luck!!!Stacy 8)
How about creamy chicken breast sandwiches on croissants? These cook up well in the crockpot: figure one boneless, skinless chicken breast per person (the smaller "split" type); two 16 oz. cartons of sour cream; four 8 oz. packages cream cheese; one 8 oz. bottle of Italian salad dressing. We've made this from frozen chicken breasts with the cream cheese cubed on top, left on low for 8 hours, but that was for quite a few less people. I've adjusted the ingredients for a larger crowd by multiplying by four with the sauce ingredients. It's also good with mushrooms added towards the end of cooking. With a salad on the side, and a dessert, this makes a nice presentation -- it's warm, but still sandwich-style, and the chicken is tender, so it's easy to plate up---and eat up!
You could also throw in some more vegetables (frozen mixed are good) and stir in an undiluted can of either cream of mushroom or cream of chicken. Thicken with a little flour if it seems to need it. Saute some onion slices until they are transparent. Add to the soup. Bring the whole thing to a nice boil and top with the biscuits. Put it in a 350F oven for about 30 minutes (until the biscuits are browned). Enjoy
[color=red:b6223c0b2e][b:b6223c0b2e]Thanks everyone for all the wonderful recipes. I will be mixing up some batches today, mmmm can't wait. A wonderful response that's for sure. This post should have a sticky with the Christmas holidays rolling in. Thanks again, don't be afraid to share more if you have any. [/b:b6223c0b2e][/color:b6223c0b2e]
Chocolate cookies with caramel surprise[url]http://www.chocolate-playground.com/cookie-recipe.html[/url]orEasiest chocolate cake[url]http://www.chocolate-playground.com/chocolate-cake.html[/url]or Truffles[url]http://www.chocolate-playground.com/chocolate-truffles-recipe.html[/url]
Here are some of my favorites: [recipe=]Broccoli Salmon Quiche [/recipe][recipe=]Halibut With a Green Chili Blanket[/recipe][color=red:ce0b8e9e49][recipe=]Spicy Halibut Stew[/recipe][/color:ce0b8e9e49][recipe=]Garlic Sesame Alaska Halibut[/recipe][recipe=]Halibut Saute[/recipe][recipe=]Grilled Chili-Lime Halibut[/recipe][recipe=]Mexicana Halibut[/recipe][recipe=]Orange Marmalade Marinated Salmon, Chicken. or Pork[/recipe]We fish for halibut and salmon and I haven't got all my recipes put on here yet. Hope you like some of this.
[quote:43ee0624cc="tummy*yummies"]Hi everyone, Christmas is approaching fast and I decided a few weeks ago that I want to make Christmassy type biscuits for my family and my clients. Clicked on here and hey presto...thanks to everyone that has posted. Although I have a question for Susie D. That pic you have used on your opening post, the one with the canes,gingerbread men etc, did you make those? They look incredible and I really, really want to have a go at those. What type of icing is used for them and what sort of biscuit? Thanks ahead for any replies. Cheers.[/quote:43ee0624cc]The photo is one I grabbed from the net to make a banner, but they look very similar to ones I make. I use a tea cake recipe rolled to about 3/8"s so they stay soft and then ice with a cookie glaze. The glaze is powdered sugar, vanilla, and tiny amounts of milk to get it to a semi thin consistency. It should be thin enough to spoon on the cookies. I lay the cookies out on wax paper to do this step. I let that dry and then use a thicker icing to decorate. Still no butter. I use decorating bags at this point to pipe on details. Again, let it dry throughly. Drying after each step is important and gives that non smeared finished. This recipe is very close to the one I use. [url=http://www.recipezaar.com/102448]Aunt Neals Old Fashioned Tea Cakes Recipe #102448 [/url]Or you can use royal icing.
Gorgeous picture, MarieAlice!Yes it should keep for ages, but I don't think I've made a batch big enough to last me more than a couple months. Once a batch crystallized in the bottom of the container after awhile.Anyone have more uses for it?
[quote:9896fe17e8="M&Mers"]When someone sends me a .pps file, some of the pics are absolutely gorgeous! I've tried in the past to put them onto my computer to use as a background but when I right click, there is no option to save or set as background. Is there a way to save these pics? If so, is there a way to save them so that when I change the background to a different picture, the first one doesn't just disappear from my computer? I had an awesome one from National Geographic but when I changed it, I lost the NG one. The file is called JustWater.pps (Microsoft PowerPoint Slide Show). The options on a right click are: Next Previous Go (Slide Navigator/By Title/Previously Viewed) Meeting Minder Speaker Notes Pointer Options Screen (Black) Help End ShowI have Windows XP and my browser is IE.Thanks! :D !M&Mers :m-m:[/quote:9896fe17e8]This thread seems to have come alive again 8) so I've reposted a question from December that I was hoping someone could answer for meThanks.M&Mers :m-m:
I'm Sorry if I was offending anyone, but I [b:12824f0f93]do[/b:12824f0f93] feel that asking for tips and the statement <> [color=blue:12824f0f93]are two seperate things[/color:12824f0f93]... I [b:12824f0f93]did[/b:12824f0f93] try and offer tips too to help you out :shock: yes???I'm just offering an opinion about your remark, and I believe that I am entitled to my opinion, as [i:12824f0f93]you[/i:12824f0f93] made the remark in the first place, not me.This is a forum where you ask for ideas/info/opinions etc ..maybe you should have thought harder about posting that remark if you didn't wish anyone to comment on it.I don't need a smack in the face for stating an opinion please.Your origional remark came accross to me as resentful and I was trying to help.I do respect your opinion, I hope that you will also respect mine.
THANK YOU for posting this! It IS profoundly beautiful. I sent it to my sister. She loved it and sent it on to others who are responding positively. I think this would be meaningful to a lot of people. I don't have children, but I was one once and I was part of more than one of these animals. I wish every teacher, every parent and every child could see this. It says so much so simply and so clearly.
I've got a few. I use American Greetings, and used to use "ynot.com". Geeeeeez, I miss that site. It had the best and silliest cards. [url]http://www.annegeddes.com/free4u/ecards/index.aspx?log=nav_home_ecards[/url]Edited to say: Crud. I checked the links on my website, and they are all pretty much disabled. My favorite that I thought was still active was something like "DaDane", but it's down because of spamming. Pity.
Easy on time and budget:[recipe=75821]Pumpkin Crunch Cake[/recipe] by Katha....great for Oct or Nov, obviously[recipe=11757]Old Fashioned Oatmeal Pie[/recipe] by Steven Loeffler.....cake-like but in a pie form[recipe=53056]Old School-Deju Vu Chocolate Peanut Butter Squares[/recipe]
[quote:5de379be21="imatrad"]I haven't read all the replies, but a family movie basket, where you buy two new dvd's and put them in a popcorn bowl, add a few microwave popcorn packets OR a bag of corn for popping, throw in some large (theater size) packages of candy, and if you wanted to take it over the top, get a really soft blanket throw to roll up and stick in there too. They can snuggle under the blanket while watching the movie, and nibble on snacks. Or get a set of inexpensive poker chips and spin holder, a couple decks of cards, a can of nuts, m & m's, beef jerky and a few beers or and an ashtray? in there. It's a good idea to have a theme that will appeal to every person there. And young guys will bid on this one!(over 21 of course! :wink: ) You could do one with a new griddle, and stick real maple syrup, pancake mix, and a breakfast cookbook in there. Put a colorful dishtowel in there to line the basket.Thanks for the ideas! :D Imatrad[/quote:5de379be21]
[quote:2b3099a5ae="Barefoot Beachcomber"]Cyndi's list is a great place to start. www.cyndislist.comThe site has links to just about everything you could ever think of connected with genealogy.Also government archieves are good and usually free to search.Family search is fabulous and free. www.familysearch.org If someone has been married or buried they are probably in there.Have fun! I've been searching out my family for a couple of years and it is amazing the things I've found and places where relatives have turned up. BB[/quote:2b3099a5ae]Family Search is the LDS one, sorry I forgot to post the link.
Rich Fudge Ribbon Bundt Cake with Shiny Kahlua Chocolate Icing...That HAS to count as one, because I don't know if it's possible to make one without the other! :lol: :yummy:Oven Scrambled Eggs For A Crowd...This is really good and SO MUCH EASIER if you're making scrambled eggs for a large crowd...no worries about whether or not it's scorching on the bottom of the pan, no making a dozen batches. I've made this numerous times and it always went over really well. Southern Fluffy Frosting...I failed miserably at 7-minute frostings until I found this one! It's really, really good! :yummy:oreo cookie dessert...is just TDF. 'Nuff said! :yummy:Individual Cream Cheese Danish...always...ALWAYS...goes over well! Okay...just one more, because I couldn't POSSIBLY leave it out! :shock: :lol:Christina's Killer Dip...This is, by far, my most-requested recipe to make to bring to a get-together. In fact, I stopped making it for awhile because everybody was requesting it so much I was getting a wee bit burned out on it. :oops: That said...I'm in the mood for it again...:yummy:
I bought the BM starter kit and one of their eye shadow kits.I have to say, the brushes are outstanding.I wasn't thrilled with BM. I didn't feel it covered well. Only to find out that their is a BM product (moisturizer??) that needs to be used under the BM powders to help them go on evenly. I have yet to buy it. Can anyone tell me more about this stuff?I had been applying the BM over my Clinique Almost Makeup Foundation . This foundation is light and I do love it. I would like to try BM again but not sure I will. I still have many of the BM products going unused. For you women "aged to perfection", I'm 52, if you are not using a light up magnifying makeup mirror to apply or check your makeup application....... get one. I was stunned at the difference it makes. I thought I was doing a good job w/ evenly applying my makeup until I started using one. What an eye opener. :shock:
[quote:08549cd9d3="Karen From Colorado"]Click on the "Add this to My Favorite Topics" link at the bottom of the thread and you will always have a link to it no matter how far past the 1st page it gets.[/quote:08549cd9d3]Thanks KFC! Oh...that's an unfortunate acronym...back to Thanks Karen!
[quote:d12a63cc3d="VickyJ"] :lol: you're fast! I added some breakfast recipes too that I found. ^^^ I just noticed that is what you were aiming for.[/quote:d12a63cc3d]I love the idea of the tropical crisp! I could probably bake it at home and just reheat for a couple of minutes in the microwave. Thanks!