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Post by RitaMarita on May 5, 2016 15:40:27 GMT -5
What a great idea for a thread!!! Keep this up! :-)
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Post by Clotilde on May 5, 2016 15:44:24 GMT -5
What a great idea for a thread!!! Keep this up! :-) I know! This stuff has to be used or it will go bad so we might as well share ideas.
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Post by jen51 on May 5, 2016 15:52:11 GMT -5
What a great idea for a thread!!! Keep this up! :-) I know! This stuff has to be used or it will go bad so we might as well share ideas. Agreed
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Post by Clotilde on May 5, 2016 15:54:19 GMT -5
Sometimes I do one batch of walnut and one batch of pecan at the same time, I use two pans because they are for two different things. You will probably need a silpat or parchment. Just double the recipe below, and rotate the pans, if doing two kinds of nuts, every 10 minutes. Ingredients: 2 1/2 c. nuts 1/4 c. maple syrup 1/4 c brown sugar (scant cup, not packed) 1 tsp vanilla 1 tsp. cinnamon dash of nutmeg a pinch of ground ginger salt (to taste) 2 tbsp butter, melted and cooled 1 egg white Preheat oven to 300, roasting nuts for 10 minutes. Melt butter and cool. Lower oven temperature to 250. Allow nuts to cool when removed from oven. Combine all ingredients, except egg white, adding nuts after ingredients are well mixed. Beat egg white in a separate bowl until it foams and add to nut mixture. Spread on parchment lined sheet and cook at 250 for about 45 minutes, stirring occasionally. If doubled, rotate pans when stirring. Remove and allow to cool. I've got about 10 pounds of local pecans in the freezer that need used up. This will be an excellent way to chip away at them. Thankyou! Also, they make a great Christmas gift. If I have guests, I put them on a cheeseboard.
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Post by Jayne on May 5, 2016 15:56:55 GMT -5
Lol. "Doesn't reflect my skill level." TOH recipes are very simple 98% of the time. I get their e-mails, and every once in awhile I print off a recipe from them. A lot of them I skip over because of the types of ingredients they use. I can't count the number of times that I've been skimming over one of their recipes, and everything is looking good, then there it is... Cream of Mushroom (or cream of anything). When a recipe calls for a can of Cream of Additive Soup, you can make your own simple white sauce with butter, flour and milk to substitute in its place.
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Post by jen51 on May 5, 2016 15:58:02 GMT -5
Dehydrated Tomatoes
Slice tomatoes a 1/2 inch thick and dehydrate them until they are dry. You can dry them until they are like leather, or go a step further until they are crunchy. They are functional without spices, but season them how you would like. Garlic and basil work well.
Once they are dried, you can do a number of things with them: Blend them into tomato powder. Add this to thicken sauces or other liquids. It will taste like you added sundried or roasted tomatoes. Mince them into pieces and add to various dishes. They are excellent with egg skillets. Without them, I think eggs are bland now. Eat them plain like a chip or a fruit chew. Toss a handful of them into stew or chili.
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Post by jen51 on May 5, 2016 15:59:18 GMT -5
Lol. "Doesn't reflect my skill level." TOH recipes are very simple 98% of the time. I get their e-mails, and every once in awhile I print off a recipe from them. A lot of them I skip over because of the types of ingredients they use. I can't count the number of times that I've been skimming over one of their recipes, and everything is looking good, then there it is... Cream of Mushroom (or cream of anything). When a recipe calls for a can of Cream of Additive Soup, you can make your own simple white sauce with butter, flour and milk to substitute in its place. Thankyou, Jayne! I'll have to try that. I wonder if it would freeze well?
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Post by Clotilde on May 5, 2016 16:01:40 GMT -5
Lol. "Doesn't reflect my skill level." TOH recipes are very simple 98% of the time. I get their e-mails, and every once in awhile I print off a recipe from them. A lot of them I skip over because of the types of ingredients they use. I can't count the number of times that I've been skimming over one of their recipes, and everything is looking good, then there it is... Cream of Mushroom (or cream of anything). When a recipe calls for a can of Cream of Additive Soup, you can make your own simple white sauce with butter, flour and milk to substitute in its place. A roux is the term for the flour mixed first with butter to which milk is added, which becomes bechamel sauce. It is a mother sauce. I feel like people need to know this, like it is my mission in life. I'm going to buy a billboard someday and put this on it.
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Post by jen51 on May 5, 2016 16:02:58 GMT -5
I've got about 10 pounds of local pecans in the freezer that need used up. This will be an excellent way to chip away at them. Thankyou! Also, they make a great Christmas gift. If I have guests, I put them on a cheeseboard. You sound like you know how to entertain. I, unfortunately, do not know much about it. I offer food and drinks, can chit chat until the cows come home and make people laugh, but I was never taught, nor learned, the art of entertaining. You know- how to set the table properly, party etiquette, food arrangements, etc. If there was ever a thread started about this, I'd take notes.
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Post by jen51 on May 5, 2016 16:05:54 GMT -5
When a recipe calls for a can of Cream of Additive Soup, you can make your own simple white sauce with butter, flour and milk to substitute in its place. A roux is the term for the flour mixed first with butter to which milk is added, which becomes bechamel sauce. It is a mother sauce. I feel like people need to know this, like it is my mission in life. I'm going to buy a billboard someday and put this on it. Well now I know! Come to think of it, I know how to do this, because isn't that how you make alfredo sauce? I've done that many times. It's also how to make sauce for scalloped potatoes, I think. I just didn't know the term. I do agree with you though. People, especially women, should know this! Mothers should teach their daughters terms like this.
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Post by Jayne on May 5, 2016 16:16:45 GMT -5
Wikipedia says that "white sauce" is another name for "bechamel sauce". But, of course, it sounds more impressive with the French name.
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Post by Clotilde on May 5, 2016 17:24:56 GMT -5
Wikipedia says that "white sauce" is another name for "bechamel sauce". But, of course, it sounds more impressive with the French name. I'm raising snobs, or as I tell my husband, "making sure my future daughters in law hate me."
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Post by Clotilde on May 5, 2016 17:30:23 GMT -5
Question for you jen51, or anyone else... What is something pickled that I could make for someone who doesn't like things pickled? I'm talking about myself here, I don't like pickles, pickled eggs, kimchi, pickled jalapeños, really just anything. I want to like them, I just can't. I have made pickles and have pickled other items, but I don't care for them. (Which reminds me, my husband loved the relish I made a few years back, I should dig that recipe up...)
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Post by jen51 on May 5, 2016 18:14:34 GMT -5
Is it the sharp vinegar flavor you don't like?
Have you ever had carrot pickles?
What about cinnamon pickles?
What kind of relish? My new favorite is zucchini relish. Last year a friend gave me some carrot/pickle relish. The carrot made it kind of sweet without any sugar. It was excellent!
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Post by jen51 on May 5, 2016 18:22:21 GMT -5
Wikipedia says that "white sauce" is another name for "bechamel sauce". But, of course, it sounds more impressive with the French name. I'm raising snobs, or as I tell my husband, "making sure my future daughters in law hate me." Heh. You aren't just kidding about the DIL's. My husband always bragged on his mothers chili, spaghetti, chocolate chip cookies, and brownies. I couldn't stand it- it nearly drove me mad. It was a real goal my first year of marriage to out do her on ALL of it. I know this doesn't say much for me. I've since got a grip on myself. She makes a couple of those 4 things pretty much any time she invites us over for dinner, so I make it a point not to make chili or brownies very often at my house as to not foster competition.
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