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Index » Internet/Computer » The Web » Recipes Shared at Radio Paradise Page: 1, 2, 3 ... 66, 67, 68  Next
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haresfur
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Posted: Nov 20, 2017 - 12:38pm

 Proclivities wrote:

Hmm, I didn't realize they had wild camels in the Upper Peninsula of Michigan.  They mix metric and US Standard units too (only one kilo of pistachios?!).  Ruth moved down-state apparently.

*edit: more info here

 
Sorry, that should read 1000 milicamels
Proclivities
“If you can't control your peanut butter, you can't expect to control your life.
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Location: Paris of the Piedmont
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Posted: Nov 20, 2017 - 11:56am

 K_Love wrote:

Your avatar next to the recipe picture is priceless! {#Cheesygrin}

 
Yeah, that worked out pretty well.
K_Love

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Posted: Nov 20, 2017 - 11:24am

 Proclivities wrote:

Hmm, I didn't realize they had wild camels in the Upper Peninsula of Michigan.  They mix metric and US Standard units too (only one kilo of pistachios?!).  Ruth moved down-state apparently.

*edit: more info here

 
Your avatar next to the recipe picture is priceless! {#Cheesygrin}
Proclivities
“If you can't control your peanut butter, you can't expect to control your life.
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Location: Paris of the Piedmont
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Posted: Nov 20, 2017 - 11:06am

 meower wrote:
c

 
Hmm, I didn't realize they had wild camels in the Upper Peninsula of Michigan.  They mix metric and US Standard units too (only one kilo of pistachios?!).  Ruth moved down-state apparently.

*edit: more info here
meower

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Posted: Nov 20, 2017 - 10:54am


Proclivities
“If you can't control your peanut butter, you can't expect to control your life.
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Location: Paris of the Piedmont
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Posted: Jan 23, 2017 - 12:01pm

 ScottFromWyoming wrote:

Linky no worky, as the kids say.

 
Ooops, fixed it - I think.


ScottFromWyoming
I eat pints
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Location: Powell
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Posted: Jan 23, 2017 - 11:49am

 Proclivities wrote: 
Linky no worky, as the kids say.
Proclivities
“If you can't control your peanut butter, you can't expect to control your life.
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Location: Paris of the Piedmont
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Posted: Jan 23, 2017 - 11:45am

7 Easy Stir Fry Sauce Recipes You Can Prep Ahead
sauces 



Antigone

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Location: A house, in a Virginian Valley
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Posted: Nov 14, 2016 - 11:25am

Chicken Stew Provençal

3 servings

Ingredients:

  • • 1 tablespoon olive oil
  • • 2 (about 10 ounces) boneless, skinless chicken breasts, cut crosswise in half, then each half cut into thin strips
  • • 1 medium onion, cut into thin wedges
  • • 1 stalk celery, cut crosswise into 1/2-inch pieces
  • • 1 medium carrot, cut into 1/2-inch pieces
  • • 2 medium cloves garlic, minced
  • • 1 cup low-sodium, nonfat chicken broth
  • • 14 ounces canned no-sodium diced tomatoes, plus their juices
  • • 2 medium skin-on red potatoes, cut into 1-inch pieces
  • • 1 teaspoon dried herbes de Provence, crushed
  • • 1/4 teaspoon salt
  • • 1/4 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.

Add the onion, celery, carrot and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.

Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt and pepper, stirring to combine. Bring to a boil, then reduce the heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and the potatoes are fork-tender. Serve hot.

269 calories, 5g fat, 1g saturated fat, 27mg cholesterol, 491mg sodium, 38g carbohydrates, 6g dietary fiber, 16g protein.


Antigone

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Posted: Dec 24, 2015 - 6:20am

 ScottFromWyoming wrote:

Yeah that sounds good. The ginger would be extra-great. If you use regular sugar does it soak in more, or stay near the surface? Mom's soaked into the warm cake a little, maybe half an inch but left sort of a lemony frosting crust too. With the syrup you could use a chopstick to make holes that the syrup would run into to soak more of the cake. Hmm.

 
I haven't tried that glaze yet ... the note about the sugar was from the original "author."

I like pound cake just straight up, but getting ready to make limoncello today got me thinking.
ScottFromWyoming
I eat pints
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Location: Powell
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Posted: Dec 24, 2015 - 6:18am

 Antigone wrote:
Hey SFW! How about a limoncello glaze??

For the Lemon Ginger Glaze:
  • 1 cup water
  • 1 inch knob of ginger
  • Juice of 2 lemons (If using the Limoncello, adjust and use just one lemon)
  • ¼ cup Limoncello (optional)
  • 1-1½ cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.
 
Yeah that sounds good. The ginger would be extra-great. If you use regular sugar does it soak in more, or stay near the surface? Mom's soaked into the warm cake a little, maybe half an inch but left sort of a lemony frosting crust too. With the syrup you could use a chopstick to make holes that the syrup would run into to soak more of the cake. Hmm.
Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
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Posted: Dec 24, 2015 - 6:10am

Hey SFW! How about a limoncello glaze??

For the Lemon Ginger Glaze:
  • 1 cup water
  • 1 inch knob of ginger
  • Juice of 2 lemons (If using the Limoncello, adjust and use just one lemon)
  • ¼ cup Limoncello (optional)
  • 1-1½ cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.

ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Dec 23, 2015 - 7:25pm

 ScottFromWyoming wrote:
I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.

 
Well thanks to Antigone's pound cake project, I got all frenzied about making this one. It's in the oven! That recipe should probably be cut to 2/3 or 1/2, Justine got a new smallish but not "small" bundt pan, so with the normal one plus this, it filled both.
Antigone

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Location: A house, in a Virginian Valley
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Posted: Dec 23, 2015 - 4:51pm

 ScottFromWyoming wrote:

Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.

 
My mom put that same glaze on her delicious sherry cakes. My mouth is watering just thinking about it! So simple.
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Dec 23, 2015 - 11:31am

 Antigone wrote:
I'm contemplating making some lemon curd to go with mine. 
 
Now we're gettin' somewhere. 
Antigone

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Posted: Dec 23, 2015 - 10:43am

 ScottFromWyoming wrote:

Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.

 
My mom transcribed her version of this recipe onto a index card for me. I pulled out this old (Christ Church, Alexandria Virginia) cookbook to check a couple things ... I love all her notations, doubling, 1.5ing it, etc. And, of course, the vitally important (but troublesome) waxed paper!!

I'm contemplating making some lemon curd to go with mine.


ScottFromWyoming
I eat pints
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Location: Powell
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Posted: Dec 23, 2015 - 10:21am

 Antigone wrote:
IMGP5725

 
Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Dec 23, 2015 - 10:18am

 sirdroseph wrote:


Hmmm I am pretty sure that is illegal or at least it should be.{#Think} All part of a conspiracy to get me fat.{#Doh}

 
The bundt cake portion alone serves 12 without complaint, 16 if you're frugal. But in my experience it does a full bundt plus another smaller ring so really you can get 18 or 24 decent portions out of that recipe. Dig in!
Antigone

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Posted: Dec 23, 2015 - 9:55am

IMGP5725
Prodigal_SOB
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Posted: Dec 23, 2015 - 9:40am

 Red_Dragon wrote:

Something tells me it'll take more than one cup of bourbon to weigh a pound.

 
My mom always used to tell me "a pint's a pound the world around".    I'd go with that.

 
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