ochound's Profile
Apricot oatmeal bars...
...had these at SFMoma, they were so good. Anyone have the recipe, or something similar?
Recipe calls for ground almonds...
Thanks for the responses- yes, the Haas recipe is the one I have in mind- glad so many of you like these. Was at the store and I checked out the fresh nut counter- I bought a container of already blanched almonds- so now I'm all set!
Recipe calls for ground almonds...
Was looking through my pile of recipes (you know, the ones you tear out and toss in a pile to make someday) and I came across a cookie recipe I want to try- chocolate sparkle, sounds so good.
Anyway, it calls for 3/4 c of ground almonds. Can I use the dry roasted, 50% less salt almonds I get at Trader Joe's? Or do I get the raw ones- and if so, do you use them with skins on? I am sincerely hoping I don't have to take the skins off!
I assume you grind them in the food processor, stopping before it turns to almond butter!
Dishwasher makes glasses cloudy.... help [Moved from Not About Food board]
Here's what I use... and it works! Hard water caused all the white crud that was on the glasses, and actually everything.
It's Lemishine- I get it at Vons/Pavilions/Safeway, have also seen it at Albertson's- it comes and goes.
Use 1 T in the main covered section where the detergent usually goes, and 1 T Cascade in the other, open section. It took a few times, but even the stainless interior of the dishwasher is clean!
Put tart pan in dishwasher- aarrgh!
don't ask me why, but I did- now it's all rusty/cruddy. It has the removable bottom, both parts were affected. Imagine they were pretty cheap (part of a set of 3 sizes)- just toss it? Any way to get the rust off? I tried an SOS pad, but no luck-
What kind of chuck roast?
I want to try a new pot roast recipe for my slow cooker- it calls for "4 pounds boneless chuck roast". When I looked for it at the store, there were 2 kinds- boneless blade chuck roast, and boneless cross rib chuck roast. Are either of these what I want? Maybe I need to wait until it's on sale sometime, and there will be more choices??
Ground turkey vs ground beef?
I don't think I asked my question very clearly! I prefer the 7% turkey; the breast-only is too dry for me. If you're going to get meat with 7% fat, is there any benefit to getting turkey vs the beef?
(If not, I'd go with beef- even if it is the extra-lean kind- more flavor! Just thought turkey was "healthier".)
Ground turkey vs ground beef?
So I was at the store reading the nutritional labels- say both the turkey and the beef have the same fat content (7%), and the calorie count is the same. Saturated fat- surprising to me- almost the same, a bit more for the beef. I would have guessed the turkey is better for you than the beef, but the numbers are about the same. Am I missing something?
Frozen strawberries?
great ideas, thanks- I'll probably go with a sauce- and I like the idea of adding the crystallized ginger!
Frozen strawberries?
So I got one of those 4 lb clamshells of fresh strawberries- then left for out of town a few days later. I tossed the ones left into a freezer bag- unhulled, unwashed. Just took a couple out to defrost on the counter to see how they'd be- ugh! All squishy. What can I do with frozen strawberries? (Besides tossing them frozen into a smoothie.)
Question about vanilla extract
So I need to buy some- I notice the McCormick brand (the real stuff, not imitation, of course!) comes in the two sizes- the smaller was on sale- but then I saw a couple other brands- in large bottles, so costs more- but per ounce price is waaay less- does it go bad? False economy to buy 8 oz instead of 1 or 2? I usually just use it in cookies, so it lasts in my cupboard quite awhile...
Bunco Party Hors D'Oeuvres
mpalmer,
thanks for the link to this article- so many good ideas!
Carol's Cookies, how does she get them to stay tall, not flat?
What's the NY Times recipe that you all are referring to? I'm a cookie fiend, so have to try it...
TJ's Crystallized Candied Ginger- what to do?
Thanks for the great responses. I, too, rarely make cookies that don't include chocolate, but based on the raves of some of the ginger cookies mentioned, I'll give them a try!
TJ's Crystallized Candied Ginger- what to do?
hey, thanks, lots of info there- and I especially like the idea of dipping in dark chocolate! And I did try a search, lest you think I'm lazy = ] but I tried crystallized, not candied!
TJ's Crystallized Candied Ginger- what to do?
Picked up a package of this- looked so good! But what to do with it? Something with pork or chicken might be nice- any ideas?
Kolaches
Saw this posting the other day- didn't answer until I looked through my recipe file(s) to find the card where I copied down my late mom's recipe- she was Czech! Please don't laugh at the lack of specifics...
Kolacky
1 1/2 c flour
1/2 t baking powder
1 c butter
8 oz cream cheese
1 T milk
1T sugar
1 egg yolk
Roll out. Cut out circles. Fill with Solo filling (prune, almond, apricot- whatever)
400 degrees, 10 min.
Please let me know how they turn out for you!
looking for a recipe for chocolate earthquake cookies
Again, not exactly what you're looking for, but I like to try different cookie recipes (unfortunately!) and these remind me of the crinkle aspect of yours, since you roll them in powdered sugar- they were chewy, chocolatey, delicious- but not too sweet at all.
"Deep Dark Chocolate Cookies" look for it on the bonappetit or epicurious website. They really are a 10!
Appetizer w/ pork tenderloin?
ok, combining those ideas, how about crostini, with a slice of the pork, the manchego cheese slice, and then a dribble of plum sauce (plum jam, I guess- or maybe cherry preserves, which I have!) on top? I also have a nice cranberry sauce I make. Then a bit of cilantro to top it off. thanks! And I'll keep the mushrooms in mind for another time-
Appetizer w/ pork tenderloin?
Need to make an appetizer for tonight (simple, please!) and I have a pkg of pork tenderloin in the fridge- the plastic one that holds two. Any ideas?
Brownies- sub applesauce for butter?
Bananas sound like a good idea- except for the more cake-like part. Sounds like it would defeat the purpose of making a nice, chewy, fudgy brownie! Probably a substitution of not too big a proportion would be best...
As far as subbing applesauce for oil in brownie mix, I see how that would work- and be better than subbing for butter in a recipe.
Guess I just need to try it-
Brownies- sub applesauce for butter?
I've been reading the recent threads about brownies- one of my favorite subjects! I want to try the oft-mentioned Ina Garten outrageous brownie recipe. What do you think of subbing some applesauce for some amount of the butter? I hope it's not heresy to suggest that!
Cake flour vs regular?
I have a cookie recipe I want to try- it calls for 1/2 cup cake flour. That doesn't sound like so much- can I use regular all-purpose instead?
Last minute help - quick snack before the Geffen?
if it was me, I'd go to Diddy Riese for an ice-cream sandwich! You probably had something else in mind... we like the Corner Bakery for a nice soup/half sandwich combo- don't like to eat a lot before going to an evening event. (Get a cookie to eat at intermission.) Palomino has an early dinner, but I think you're too late for that. We've gone to eat early at Chipotle, but maybe that's too fast-foodish for you. Napa Valley Grille in the bar area?
overripe peaches
aargh- got some nice white peaches, but let them get too soft- what can I do with them?
Healthy Muffins?
I'm eying a few ripe bananas- my banana bread recipe isn't too bad- just a little oil, but it still has a good amount of sugar and white flour. Also have some beautiful blueberries- anyone have a muffin recipe that's not full of calories? Maybe with some amount of whole-wheat flour? And I'm not crazy about artificial sweeteners. Maybe we should just eat the fruit plain! Thanks-
Family reunion in Palo Alto area- what to do about meals?
good ideas, everyone. I like the idea of the taco bar, and the take-out places mentioned sound good. Sounds like you prefer Jing Jing to Su Hong?
Baked Salmon Oven Temp? Help Please!
I think the rule of thumb is 425, 10 min per inch of fish. Also, try tucking under the end where it gets thin. Let us know how that works, for next time!
Family reunion in Palo Alto area- what to do about meals?
There will be about 16 of us- we don't want to cook every lunch and dinner- facilities at Dad's house too crowded! And too expensive to go out. Take-out of some sort, I expect- any ideas for what we can do?
