All Things Food

[bobsgirl]

When you use the Neufchatel, do you use the same amount, ounce for ounce?

I gotta tell you, SweetE, that sounds dee-licious!

 

[bobsgirl]

I'm watching Paula Deen's show on FoodNetwork. She is using Wonder bread! You don't see that very often on that network.

 

[silverwhisper]

it makes up for the mass quantities of butter the woman uses.

ed

 

[bobsgirl]

it makes up for the mass quantities of butter the woman uses.

ed

Oh, it's not so much.

Usually when bread is part of a recipe there, it's some fancy artisanal bread made by Lithuanian monks in their mountaintop monastery from a centuries old recipe. By hand, of course.

I don't even use Wonder bread.

 

[midwestyankee]

Oh, it's not so much.

Usually when bread is part of a recipe there, it's some fancy artisanal bread made by Lithuanian monks in their mountaintop monastery from a centuries old recipe. By hand, of course.

I don't even use Wonder bread.

I've never tasted Wonder bread.


I nibbled the contents of a Wonder Bra once....does that count?

 

[bobsgirl]

I've never tasted Wonder bread.


I nibbled the contents of a Wonder Bra once....does that count?

How do I know you're not just making this up? It wasn't the contents of my Wonder Bra, y'know.


You've never tasted Wonder bread? You were a kid in the 50's, right?

You were a foodie even then.

 

[SweetErika]

When you use the Neufchatel, do you use the same amount, ounce for ounce?

I gotta tell you, SweetE, that sounds dee-licious!

Yep, the same amount (in this recipe, 4 ounces/half a package of cream cheese, for a stick of butter) though I'm sure you could do a mix in any proportion. My cookbook recipe also calls for 2 eggs and says two egg whites can be substituted for one of them, but I don't do that.

The dough with Neufchatel is a bit softer, so refrigerating for at least an hour or freezing for a little while before making the balls is a good idea.

 

[poppy1963]

Garlic Broth - Great vegetarian alternative for Chicken Broth

From Epicurious

Here is a very mild recipe for garlic broth...a little too mild for my tastes but it serves as a great vegetarian base for other soups/stews in place of chicken broth! When I make it, I add carrots, celery and onions though, too, and more garlic.

GARLIC BROTH

This is really a base for other soups that can also be served on it's own — but consider adding some jalapeño pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable.

3 small heads garlic, smashed and peeled
1 tablespoon olive oil
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional
9 cups water

Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.

In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.

Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock.

Makes 8 cup (2 liters); 8 first-course servings.
Soup: A Way of Life
November 1998
Barbara Kafka

 

[silverwhisper]

poppy: oo...i'm a big fan of garlic...that looks quite tasty.

bg: not on paula's show, missy.

ed

 

[midwestyankee]

How do I know you're not just making this up? It wasn't the contents of my Wonder Bra, y'know.


You've never tasted Wonder bread? You were a kid in the 50's, right?

You were a foodie even then.

I confess to a two-pronged alibi here. First, my mother baked bread at least twice each week, so most of the time we ate homemade bread. Second, when she did buy store-bought bread, my mother almost always bought the store brand. So now Wonder Bread, ever.

The store-bought stuff was ok for taking multiple sandwiches to work but I didn't really care for it. I'm not sure if we've ever bought sliced white bread made by a mass-production bakery in my household. I really don't think so.

I was definitely a foodie. One day when I was in kindergarten I told my mother that I'd had an inspiration: I wanted her to make a spinach pie, with some cheese in it. She'd never heard of such a thing but found someone at the library who knew of spanokopita, the Greek spinach pie.

 

[wicked woman]

I was definitely a foodie. One day when I was in kindergarten I told my mother that I'd had an inspiration: I wanted her to make a spinach pie, with some cheese in it. She'd never heard of such a thing but found someone at the library who knew of spanokopita, the Greek spinach pie.

At 5! OMG! *wondering how I even talk to you *

 

[midwestyankee]

At 5! OMG! *wondering how I even talk to you *

I would strongly argue that you do it without any spinach in your teeth. I might get hungry and we have no idea where that might lead.

 

[bobsgirl]

A bit of bean trivia.

Cannelini beans are the mature seeds found inside green beans.

 

[wicked woman]

A bit of bean trivia.

Cannelini beans are the mature seeds found inside green beans.

I had warm soya beans last night...don't know what it's called...but they were good.

 

[wicked woman]

I would strongly argue that you do it without any spinach in your teeth. I might get hungry and we have no idea where that might lead.

I like spinach...just raw. As for your hunger....hmmm...my guess is you have an insatiable appetite...and where it might lead are what dreams are made of babe.

 

[midwestyankee]

I like spinach...just raw. As for your hunger....hmmm...my guess is you have an insatiable appetite...and where it might lead are what dreams are made of babe.

You're so very right, ww....I sometimes dream of fine, warm dishes....accompanied by great wine.

 

[wicked woman]

You're so very right, ww....I sometimes dream of fine, warm dishes....accompanied by great wine.

Calorie free, eh? Yank you are a very wicked man. Now I know why I like you.

 

[midwestyankee]

Calorie free, eh? Yank you are a very wicked man. Now I know why I like you.

Yes, indeed, ww. In my dreams I get to eat as much as I wish of whatever dish I want placed before me. Because if I ate for real the way I dream, I'd have to buy a larger belt and I dearly love my thick leather belt that I wear now.

 

[wicked woman]

Yes, indeed, ww. In my dreams I get to eat as much as I wish of whatever dish I want placed before me. Because if I ate for real the way I dream, I'd have to buy a larger belt and I dearly love my thick leather belt that I wear now.

Yank your favourite belt? Are you using your belt like a flogger?! You you.

 

[5pintshefound]

the BEST cinnamon rolls in the world.... {got this from statefair.com}
they turn out REALLY well, and theyre surprisingly easy, once the ya get the yeast thing figured out...


AWARD WINNING CINNAMON ROLLS
combine & stir to disolve:
3c very warm water
2pkg rapid rise yeast
4 tablespoons sugar
let rest 5-10 minutes til yeast is active (looks foamy)

ADD:
2 tsp salt
3 tbs veg oil
6-8 cups

stir to combine.. add enough flour so dough can be handled easily. turn dough out onto floured board and knead till smooth and elastic. place in large greased bowl, let rice in warm room for 30 min. after 30m, punch down dough, every 15 minutes for the next hour. turn dough onto floured board & roll into rectangle approx 12 X 18. dough should be about 1/3 inch thick.

spread dough with 1/3 c melted butter, 1tablespoon cinnamon, and 1/2 c brown sugar (i use half light and half dark and i add pecans ). form dough into a roll, beginning with long side . cut into 1 inch wide rolls and place on greased baking sheet with sides *just* touching. let rise for 1 hour. bake @ 375for 15-20 minutes. when cool, lightly frost with butter cream frosting, if desired.

buttercream frosting :

1/3 c butter
2 c powdered sugar
1/2 tsp vanilla
3/4 tbs evap milk

beat all ingrediants till fluffy


~5PHF

 

[bobsgirl]

I had warm soya beans last night...don't know what it's called...but they were good.

The only thing I can think of is edamame. Hey how was it last night?

 

[bobsgirl]

the BEST cinnamon rolls in the world.... {got this from statefair.com}

5PHF, you are a naughty girl for posting this recipe.

I have a weakness for cinnamon rolls.

 

[Macdaddy23]

Most people love cinnamon rolls.

 

[midwestyankee]

Yank your favourite belt? Are you using your belt like a flogger?! You you.

Mostly I use it to keep my pants up. Where is your mind?

 

[Sarojaede]

Mocha Fudge Walnut Brownies

5 squares (1 ounce each) unsweetened chocolate
½ cup butter
3 eggs
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1 ¼ cups sugar
¾ cup plus 2 tablespoons all-purpose flour
1/8 teaspoon salt
½ cup chopped walnuts
1 tablespoon instant coffee granules
Mocha Fudge Glaze
1 square (1 ounce) white chocolate, melted

1. Preheat oven to 325˚F.

2. Line a 9-inch square baking pan with aluminum foil extending foil over the ends of the pan; grease foil.

3. In a small saucepan over medium heat, melt the unsweetened chocolate and butter.

4. Transfer the melted chocolate mixture to a small bowl; cool completely.

5. Add eggs, 1 at a time, to the cooled chocolate, beating after each one until well blended.

6. Stir in corn syrup and vanilla.

7. In a medium bowl, combine the sugar, flour, salt, walnuts, and coffee granules.

8. Stir flour mixture into the chocolate mixture.

9. Spread batter into the prepared pan.

10. Bake 25 minutes. Note: Brownies will not test done.

11. Cool in the pan on a wire rack.

12. Spread Mocha Fudge Glaze over the brownies.

13. Place the melted white chocolate in a small heavy-duty resealable plastic bag; snip off one corner of the bag to make a small opening.

14. Drizzle the white chocolate in parallel lines, about ½ inch apart, across the brownies.

15. Pull the point of a toothpick through the chocolate lines to create a perpendicular pattern.

16. Chill, covered, for 15 minutes or until the glaze is set.

17. Use the ends of the foil to lift the brownies out of the pan.

18. Cut into 2-inch squares.

Yield: about 20 brownies


Mocha Fudge Glaze

1/3 cup whipping cream
1 teaspoon instant coffee granules
3 squares (1 ounce each) semisweet chocolate, coarsely chopped

1. In a small saucepan, combine the whipping cream and coffee granules.

2. Bring to a boil over medium heat.

3. Remove from heat and stir until the coffee dissolves.

4. Place the chocolate in a medium bowl and pour hot coffee mixture over the chocolate.

5. Let stand 5 minutes; stir until smooth.

6. Let stand 15 minutes or until slightly thickened.

Yield: about ½ cup glaze.