Do warn people you are making these cocktails for. Some people react adversly to artificial sweetners.
Me? Migraines from Splenda.
"but beggars with allergies can't be choosers"
so true. Watch out, some spice blends have ingredients that trigger allergies. Or chemical reactions. (Oh I'm looking at you, MSG.)
I was mostly served white cakes with rich buttercream icing. Still love those, but for the last couple of birthdays I've had pineapple upside down cake.
I see no reason not to have both.
For me its the "just a few bites" Then just a few more bites and before I know it, I've hit the bottom of the container.
The Health Department (Texas) says to deli operators that as long as they cut off at least a quarter inch past the end of the mold, the cheese (cheddar, colby jack, etc) is safe to continue slicing and selling.
Which is why I rarely get cheese out of the deli anymore.
My firsst thought was steak and potatoes.
Or an "only in america" meal, ie two or three different ethnic foods all on one plate. I've done this, occasionally, while driving home. Chinese, Mexican, BBQ, shakes from the burger place and Tex-mex, whatever shows up on the side of the road.
2 tablespoons of celery?
So...
eat dessert first?
You're supposed to wear shoes at home? Phft! I kick those things off the second I get home - sometimes before I put the groceries down.
I'm a little cavalier with leftovers for myself but I err on the cautious when cooking for others.
Separate boards and knives and handwashing dovetail nicely into my OCD.
Tea, toast (Lightly buttered), ramen noodles (with peas), anything easy to prepare.
Because living alone and being sick really sucks.
I'm making black eyed peas, cornbread, and possibly spinach, depends on my mood.
I actually like my mother's edition of the Better Homes and Gardens New Cookbook better than the one I bought when I moved out on my own.
I only bought it to keep from calling her or my other mother every day with recipe requests and stupid questions.
I'm with missmochi, I love dried fruit.
There's an absolutely fabulous mincemeat recipe for the slow cooker that uses a lot of the fruits you mentioned. It's from the "Not your mother's slow cooker cookbook"
I've made it several times, and the resulting mincemeat cookies were consumed, even by mincemeat haters.
I don't like extracts in plastic bottles. I could be just weird about it, but oh well.
That and I have plenty of rum, three different varieties, hanging around.
I have trouble finding tamarind paste in stores here. I can find the pods with no trouble, so when I need tamarind paste I just crack a couple pods, some hot water and voila! (Best google the recipe, I don't remember the proportions off the top of my head.) Oh and prepare to get sticky.
I live in Houston, I shouldn't have this much trouble, but I do.
Add a scoopful of the meringue to lighten up the lemon custard.
To make it less cloyingly sweet and more tart, reduce the sugar by a quarter to a half.
I have made:
brownie roll out cookies (smitten kitchen)
whole wheat oatmeal raisin cookies
aunt rhoda's molasses cakes
I just finished making grapefruit curd for my mother. (it's interesting)
I haven't decided what to bring up to the office on Christmas Eve, cookies certainly. Maybe some savory breakfast rolls....
I'll be preparing the enchiladas. This year they'll probably be a combination of beef, chicken and cheese.
I'd go with a white sauce, like bechemel, just the minimum you can get away with. I saw a vegetarian recipe for lasagne that looked sauce-less in the picture.
And what kind of swanky school cafeteria feeds your wee one? The ones I had were of the "slap it on a tray - eat it or leave it"
Rock candy.
chicken enchiladas, green bean casserole, some sweet tamales (pulled from the freezer stash), often a pumpkin pie or mincemeat pie, and every broken cookie I've been hoarding up to that point. I light up the last advent candle and dive in.
What gets me is when they ask and all I've purchased is a 20oz soda.
When I do meatloaf its usually in muffin tins - portion control.
Last time I tried it on a sheet pan it became a meat blob.
My mother puts the heels of bread on the bottom of the loaf pan when she cooks meatloaf.
I just let it hang over the edges.
I looked at the silpat, but I use parchment paper for other things: emergency funnel, frosting, preserving dressmaking patterns, altering dressmaking patterns, etc.
I'm looking for two sets of recomendations really.
The good food - cheap, clean, open many hours, clean restrooms.
The bad and the ugly - looks tempting but people should really run screaming. (bad restrooms assumed.)
I've decided to update my personal recipe collection - weeding out some, adding new ones and possibliy consolidating into one format.
How do y'all keep your recipes organized? Binders? 3x5 or 4x6 or 5x8 index cards? A sad envelope full of clippings and printouts that looks like something a conspiracy theorist would put together?
(I've confined myself to bed today - trying to get rest so I don't get sicker than I am - resulting in feeling BORED.)
I was trying to preserve some fresh oranges that were sitting on the counter. I thought I'd play with the pressure cooker and make some marmalade.
Three pounds of oranges made 2 1/2 quarts of runny marmalade. As it's consistancy is runny, it would be heck to spread on toast. I sampled with a spoon, having no other bread products other than corn tortillas in the house.
Any recipe suggestions?
I want to make a treat for my office mates & boss. I'm coming up blank (my brain resembles polenta lately.)
I'm allergic to tree nuts, one co-worker is a recovering alcoholic, and one doesn't eat chocolate.
My boss will eat anything.
I'm hosting this year's annual event for some friends a combo Thanksgiving/Doctor Who marathon.
So far the potluck is looking a bit thin on the ground. I'm stumped on what I can throw together in case of emergency and am open for suggestions.
My pantry is pretty basic, spices, pasta, etc. I have some fresh vegetables and chicken necks. Money is a bit tight.
I assembled two tiamisu, one traditional, one a beeramisu. Then my plans changed and now I'm stuck holding two tiramisu.
Will freezing them change their character? Or just turn them in thawed mush? Or can they served frozen? Or is there too much alcohol for them freeze?
Help!
I have a recipe that calls for dandelion greens. Am I too late in the season to buy them in the store? Or are they still available in vacant lots?
I am trying to widen my vegetable experience. I'd like to give eggplant a try. Anyone have any tried and true recipes?
Please keep in mind I am allergic to tree nuts and my mouth rashes up when I eat raw red tomatoes.
Is it okay to use fresh corn husks for dessert (sweet) tamales? I think I have enough dry ones to reconstitute but sometimes I run short. (Either I miscalculated or the cat sneaks off with more of them.)
They are going to be filled with strawberries, until I run out of filling and then they get filled with honey and golden raisins.
Bought a quart of soy milk, it was on sale, I had a coupon (my mother brainwashed me well).
Made some eggs, it was okay, the mashed potatoes were fine but the biscuits were wrong. Flat, not fluffy, minimally edible. Its a recipe I've made before and had no trouble with before.
Is there something I should be doing when using soy milk in a recipe that calls for milk? Or did I lose my biscuit kung fu?
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Cats.
I once put plants in my bathroom, because I didn't want them covered in pecan tree pollen. I got my cat, the brat, his own catnip plant.
He started with the chives (oh his breath was bad!), then proceeded to eat or destroy the rest of the plants, saving the cat nip for last. Yes, I di put them in a cage to keep him out, he still figured out out to get in there. Smart and bratty - such a bad combo.