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Looking for Grandma's Mexican Wedding or Snow ball cookie receipe

The BEST snowballs. From my grandma.

1 c. blanched almonds, ground
1 pound butter
1 egg yolk
1/4 cup sugar
2T Grand Marnier
1 t vanilla
6 cups cake flour

Cream butter. Add egg yolk and sugar. Add Grand Marnier and vanilla. Gradually beat in flour and nuts. Chill 1/2 hour (I don't actually do this and it doesn't seem to matter). Shape into 1/2 inch balls. Bake at 325 for 15-20 minutes. Roll in powdered sugar while still hot. Makes 10 dozen cookies.

Dec 22, 2010
runandeat in Home Cooking

Long Beach recs?

Thanks for all the advice.

Utopia was the perfect evening. I'll definitely hold onto the other suggestions if I find myself in Long Beach needing a nice meal again.

Feb 25, 2009
runandeat in Los Angeles Area

Long Beach recs?

The hubby would love it. I'm not a big fan of crepes -- do they have anything else? Cheese, pate, and a salad would make me happy.

Feb 23, 2009
runandeat in Los Angeles Area

Long Beach recs?

Thanks. Cafe Sevilla looks perfect.

Sorry to be vague. I guess my idea of funky describes my preference for cheap, ethnic, hole-in-the-wall food -- but on the nights when I'm dressed up, able to spend a bit more, likely having a bottle of wine, and lingering for a while. Does that make sense.

Thai often fits that bill. Anything else?

Feb 23, 2009
runandeat in Los Angeles Area

Long Beach recs?

I am looking for an anniversary dinner tomorrow night in the Long Beach area. I remember a thread a month or so ago that had a recommendation of something on Broadway that caught my eye -- Thai perhaps? I can't find it now, and would welcome any other ideas as well. I've always been curious about Open Sesame so current thoughts on that are welcome.

The perfect place would be: Funky, but nice enough to spend a couple of hours. Any type of menu or food is good, but it is a weeknight so we don't want something that too heavy. Up to $100/total before wine. Easy to get to and easy parking is always a plus!

Thanks.

Feb 23, 2009
runandeat in Los Angeles Area

Peanut butter cookies

Can I just confirm that there is no flour in these? Thanks.

Feb 04, 2009
runandeat in Home Cooking

I know epi's doing it, but what are your 5 favorite kitchen things?

1. VitaMix blender that cost more than we thought a blender could possibly be worth and has lasted for over 10 years of heavy heavy use.

2. Heavy duty lemon squeezer -- also gets nearly daily use especially during citrus season.

3. Immersion blender. It's not even a very good one, but I'm sure glad it's there when I need it.

4. Coffee maker and the husband who ensures that it is full of coffee when I stumble down the stairs.

5. The two teenage boys who love to cook.

Feb 04, 2009
runandeat in Cookware

February 2009 COTM Schneider: Poultry and Meats

Szechwan Pepper-Crusted Steak Smothered with Onions, p 317
with Port Wine Sauce (modified) p. 637

How ironic that my first COTM post and introduction is this recipe! This book appeals to me for its simplicity and vegetarian options. But my 13 year old cooks on Tuesday nights and given free reign (and groceries) from the book this was his choice.

It was a huge success and very easy to follow and produce a successful meal. For the onions we used what we had on hand which was two white onions from our CSA box and one red. Followed the recipe details and timing otherwise and they were excellent. I suspected we would each eat a small portion and have significant leftovers since it made quite a lot. We ate it all and both kids wished there was more. Whole Foods had some very reasonably priced Eye of Round (?). We don't cook much meat so struggled with timing and doneness, but it ended up fine and the pepper flavor was good. We just used a tricolor peppercorn mix and didn't worry about restraining the powder. Also made a rub by mixing the oil, pepper, salt, and ginger instead of doing it in the steps she recommended. That seemed much simpler and worked well.

My son was eager to make a Port Wine Sauce -- he loosely followed the recipe on p. 637, but had to mix some red wine leftover from Sunday with a little bit of Port. The reduction needed some mellowing that a glob of butter handled nicely.

Served this with bread and a broccoli salad. I'm sure we'll make it again. The onions would go well with any flavorful meat.

Feb 04, 2009
runandeat in Home Cooking

Butternut Squash Ideas

This is our favorite way to use it as well. Saute onions and squash cubes to start. For broth I use a box of the butternut squash soup from Trader Joes and a box of chicken broth. Parsley to finish. Yum.

Feb 03, 2009
runandeat in Home Cooking

leftover red wine - it's been there a while!

Guess I'll give the sink a treat!

Jan 29, 2009
runandeat in Home Cooking

Leftover crab - recipes?

Two of my family's favorite dinners are crab quesadillas/tacos. Can fancy it up with lots of optional condiments (cabbage, tomato, avocado, sour cream, limes) or make it two sided, cut into wedges and serve with a big salad.

Jan 29, 2009
runandeat in Home Cooking

leftover red wine - it's been there a while!

Thanks. Sorry for the repeat -- I guess I missed some critical word in trying to search -- but that was exactly the information I was looking for. Now I just need to figure out what to do with the half bottle that's been in the cabinet -- dump it or vinegar experiment.

Jan 29, 2009
runandeat in Home Cooking

leftover red wine - it's been there a while!

I was cleaning a cupboard last night and was reminded of a half bottle of nice red wine that got put away after Christmas dinner. This happens fairly often. I'm more likely to cook with it than drink it. Does it still have any life left?

Can someone educate me on leftover red wine? We don't drink much at all -- don't object to it so this is a typical occurrence after holidays. How long does it stay drinkable? How about useful for cooking. Any good recipes for cooking with it -- I have a risotto recipe but that's it. Is it better to store in the refrigerator if I know we won't be drinking it but might save it for cooking?

Thanks

Jan 29, 2009
runandeat in Home Cooking

Ideas for cooking chicken

Casserole, spicy, cheese OK, but no pasta ideas would be great. I do a lot of tortilla casseroles with mexican type flavors, but would be interested in recipes with indian, asian, or carribean flavors.

Jan 27, 2009
runandeat in Home Cooking

Muffins, Scones, Bars, Loaf-breads, etc.

These look great. The Peanut Butter Oatmeal muffins were a hit -- but they are already gone so I think I'll give the Oat Date bars a go in the next day or so.

Does anyone know of a cookbook with muffin-type recipes similar to these. I'd buy one, but my looking into it seems like the compilations are either low-fat (read high sugar!), or some particular niche like gluten free. Let me know if anyone knows of a book for healthy snack foods.

Thanks again.

Jan 27, 2009
runandeat in Home Cooking

Muffins, Scones, Bars, Loaf-breads, etc.

This is perfect. I look forward to giving it a try this evening.

And thanks to the others for the various ideas as well. Recipes are especially appreciated since this kind of experimenting isn't really my thing --much happier to play around with curries or spices!

Deenso, did you ever add anything else to those scones? nuts or berries? is there whole wheat self-rising flour? It reminds me of the beer bread I used to make many years ago with a mix of self rising flour and a bottle of beer! I wonder if my kids would like that one!

Thanks again and keep em coming

Jan 26, 2009
runandeat in Home Cooking

Muffins, Scones, Bars, Loaf-breads, etc.

Thanks, this looks like a good mix of ingredients. When i have experimented with bars i tend to end up with a crumbly mess. I usually put it in a bowl and call it granola, but any advice on measurements might help avoid that problem! How thick do you usually make these? Are they thin like granola bars? Or thick like rice crispy treats?

Jan 25, 2009
runandeat in Home Cooking

Ideas for canned salmon

Julia Child's Salmon Souffle

Jan 25, 2009
runandeat in Home Cooking

Muffins, Scones, Bars, Loaf-breads, etc.

My family of athletes eats an insane amount of these kind of snacks - often from Trader Joes. A 2009 goal was to make these myself, but I'm already finding myself in a rut! I'd welcome recipes/ideas that take the following into account:

More good stuff (nuts, fruits, applesauce, oats, etc.) and less bad (refined sugar, flour, butter).
Easy and flexible is good because this isn't my favorite kind of cooking and I tend to substitute a lot even when I try to follow recipes.
Best to find that fine balance that is sweet enough, but won't be mistaken for a dessert.

My family thanks you!

Jan 25, 2009
runandeat in Home Cooking