Reviews

My Two Favorite Donuts – EASY!
Okay, not actually donuts – but if you can start and be eating them within forty minutes, well, I'd say that these easy muffins are an incredibly satisfying option! I started with the one that’s been floating around on Facebook - this link is about as close as I've found. My big tip would be to not use fully melted butter for the final “TA DA”, but to keep it slightly creamy – it spreads SO much better that way. Aint these purty?
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These reminded me of my classic, childhood (to now) favorite from The Cider Mill - I know that they are fried at The Mill, not to mention that they're not available year round... For a taste of a memory that can be accomplished so quickly, I'll make this recipe again. Now, my other favorite donut is a chocolate glaze. This recipe uses chocolate in both the batter and the topping – to live up to the original DD fave I omitted it from the glaze (and yeah, I ditched the sprinkles, too) wink
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This was a little (ok, a lot) thicker than I wanted, so I added a couple tablespoons of hot water and tried again...
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JUST RIGHT! And oh so yummy! These take a little longer, as you have to cool them before the glaze goes on – but worth it. Again, very much like my favorite wink Quicker, cheaper, healthier (no frying) – and delightful! How can you go wrong?

Posted by Linda :
Tuesday 25 March 2014 - 20:26:48
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Man, these were GOOD!
So good, in fact, that they disappeared before I could take a picture? Sigh, guess I'll just have to make them again... wink (which I did today!) These Cheesy Cauliflower Breadsticks were a delightful nibble as we opened our Christmas presents. I doubled the recipe to make a 14” round "pizza", but followed the directions as presented – with one exception. Due to my timing, I split it into a 2 part effort.
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As I didn't get home from work on Christmas Eve until after 8pm, I decided to do the 'ricing' and steaming that night, then the final assembly and bake before I left the next day, so it would still be at least warm. I actually think this helped the drying process – they weren't kidding about the amount of water that comes out! After wringing all I could, I placed the still towel-wrapped mass back into the pan I'd used to steam, and let it sit overnight. Preheating the oven leaving that pan on top finished it to what I'd consider perfection – an almost flour like consistency! Stir in your herbs, and your whisked egg, blend in your cheese... it was extremely easy to mold into a nice, even, perfectly round “crust”. BTW, there ARE lots of recipes out there that suggest using cauliflower instead of dough – I now consider these 'must tries' – honestly, it was that good! It finished the way you'd expect a perfect pizza crust – crisp on the outside, still tender to chew... I served with warmed marinara sauce, but it was just as enjoyable on its own – I might have used a tad more seasoning than was asked for, but my, I don't regret it.
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With my crew of eclectic eaters, not a one had anything bad to say, rather, there were praises, and Mom asked to keep the meager leftovers (left only because dinner was ready to be served {tee hee}). Gluten and carb free, this is a good option for those concerned about such things, and as I said, enjoyable for all. You've GOT to try this!

Posted by Linda :
Saturday 28 December 2013 - 23:44:50
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Ground Beef AGAIN?
Like many of you, I always pick up “hamburger meat” when I'm at the grocer's – you know you'll use it. Just wasn't in a meatloaf or burger mood today, so I went searching... Now THIS is more like it! Meatballs and Peppers? Oh, yeah. Now, I actually had a few fresh bell peppers on hand, but I also keep “fajita mix” (that's sliced peppers and onions, on the quick!) in the freezer for just such an occasion . Keeping that thought in mind, I added an onion to my mix – because I could wink It's MY kitchen, after all... Beef consume? Yea, that's not usually in my pantry, but it's simply beef stock with some gelatin added – makes for a “slicker” mouth feel? We're talking PLAIN gelatin here – not strawberry flavored stuff that jiggles, lol. This goes together fairly quickly – I added a step, which I think you'll like. When the peppers had finished their first cook, I moved them to a bowl. Then browned the meatballs in the pan, and added the peppers back, so they got all that extra beef flavor from the fond (meatballs rested on a plate). Thicken the sauce lightly, add a splash of vinegar to brighten it a touch...
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Looking good, huh? I decided to serve with some linguine, coated very lightly with some butter and tossed with the same herbs used in the meatballs. Sprinkled with cheese, of course. Or just some crusty bread would be good... I only got 26 meatballs when the recipe says 36, so I must have made mine a little too big – but definitely a pleasant and easy meal. I think next time I'll add a touch of fennel to get more of a 'sausage' and peppers flavor? I could also see changing to more of an asian style palate by changing up the seasoning - ginger, more garlic, no basil or oregano, maybe some soy sauce or hot peppers? Or even using ground pork, to make it more, well sort of, authentic. Of course, serve that with rice, lol! Or not – these are mighty good the way they are. And if you have any leftovers, this would make an awfully good sandwich!

Posted by Linda :
Sunday 17 November 2013 - 19:49:07
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Lush and lemony!
This one's just too easy, guys. And SOOOOO good cheesey You've got to try this Old Fashioned Lemon Icebox Pie! A simple crust made from vanilla cookies, and your mixer does pretty much the rest. Whipped cream, egg yolks, sweetened condensed milk – and oh yeah, lots of lemon.
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My deep dish pie plate was in use, so I opted for a standard 9” pie, and had filling left for some tart shells I had picked up on a whim – Momma pie and two of her babies shown. As the eggs are not technically cooked (heated), make sure you have good quality, fresh eggs and beat for the duration asked; using sugar in this process creates a chemical 'cooking', and the addition of the acid of the lemon completes the task. It IS safe, and this method has been used in some of the finest cuisines for generations. As the name says, “old fashioned” wink Make it the day before you intend to serve, or at least early in the day so that it has time to set completely. Garnish just before serving – and be prepared to WOW your family and friends. Not exactly light in calories, but a creamy freshness to finish any meal.

Posted by Linda :
Thursday 08 August 2013 - 17:05:44
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Ready to Celebrate?
I have a VERY good reason, but even if you don't, this will make you feel like it wink In food, at least, opposites can make beautiful matches: sweet & salty, creamy & crunchy... May I present such a double coupling – a Chocolate Tart with a Pretzel Crust !
Chocpretztart
An awkward choice for these hot summer days – the crust requires about an hour in the oven, the filling softens quickly once sliced... so I keep it in the freezer. Think decadently rich fudgesicle with chocolate covered pretzels, lol.
Chocpretzslice
Supremely satisfying, and easily assembled (just a lot of cooling required between steps – plan ahead!) – so find some reason to reward yourself wink

Posted by Linda :
Wednesday 10 July 2013 - 15:40:49
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Okay, so...
I liked this combination of ingredients – but the instructions were lacking, just a touch, and perhaps not the best. I started the dough, which was pretty straight forward. I started to saute my Italian sausage, added the garlic... Then I used my food processor to grate my cheeses – and then I realized some seasonings were asked for, but it never said when to add them? So I tossed them into the cheese blend... Oh, for Pete's sake, I'm making Italian Sausage Bread. THREE cheeses : Moz, Provo, and Parm – and I used SPICY Italian sausage, with about 10 oz of chopped spinach – whenever I use spinach, I ALWAYS add some nutmeg... The recipe says to do it in two layers, but I mixed the cheese with the cooled meat, etc..,
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The dough takes a long while to rise - seriously, I have done a TON of bread in my time, and this one takes WAY too long. My suggestion would be NOT to add the salt until ALL the other ingredients have been fully combined. YET - I still didn't have enough dough for two rolls (as the recipe suggests). I used the entire batch of dough after FIVE hours, and only used half the filling. That's NOT a bad thing. So, silly me, I made one loaf that seemed right to me, and then froze the other half of the filling? Two, maybe three hours later (after the second rise), I took it out of the oven...
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The cheese flavor is delightful, the hot sausage provides just enough spice for an enjoyable contrast, and the spinach... well, it just adds a touch more nutrition, because you really don't taste it wink A filling snack on its own, and even better dipped in some warm marinara sauce... The bread itself was worth the wait – nicely flavored and textured, and still lets the “stuffing” shine through. Think I'll change it up for the remaining stuffing, though - maybe some of those "pockets" I always keep on hand? Or maybe a twist on a quiche? I'll let you know.

Posted by Linda :
Friday 14 June 2013 - 23:26:27
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I could've sworn I'd posted this...
Remember that Monkey Pizza thing? I made one for my co-workers. This is what it looked like finished:
Monkeypizza
And once it was broken into?
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I served it at room temperature with marinara sauce for dipping... It all disappeared, QUICKLY (hence the fuzzy shot), so I'd say it was a hit wink

Posted by Linda :
Tuesday 16 April 2013 - 21:47:00
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I have a day off!
The catch is, I'm fasting for a medical procedure tomorrow frown So what can I make to keep you up to date that won't entice me at the immediate moment or torture me for hours??!? In searching my 'to do' list, I noted an ingredient that I hadn't seen before: Cranberry-Mustard? THIS intrigues me. Using one of the gold standards, I chose Epicurious' version. And it so happens, I have all the ingredients (well, for at least a half batch). Yep, oddly enough, even the raspberry vinegar - bought it for something else I made, and have never found another use for it! It starts off like my Mustard Dip - you mix the dry mustard with the vinegar (this one adds mustard seeds) and let it stand at room temp to ferment. I must reiterate my warning – do NOT taste at this point! It is absolutely horrid. So yes, you use REAL cranberries – I have a few pounds in the freezer, and thawed some before pulsing in the food processor. You combine that with the eggs and sugar you have beaten together, the mustard glop and a couple other things and cook over simmering water until the temp reaches 180F (raw eggs, remember?). That DID take a while – maybe 35 minutes? But LOOK!!!
Cranmustard
Definitely spicy, definitely mustard - with a tang and just a hint of sweetness (sorry, Doc - I HAD to try just a smidgen). I may start making this as a staple, but I think I'll 'up' the cranberry amount to bring that flavor out more. I like the texture of the mustard seeds (softened with the heat) along with the bits of cranberry, and the color is delightful! It's obviously perfect for chicken or turkey sandwiches... And I now understand its use with a beautiful and healthy snack I'll share - on a day that I can enjoy it as well wink

Posted by Linda :
Tuesday 09 April 2013 - 00:07:14
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In a Jiff - My Popcorn Obsession
I became obsessed with popcorn as a child, but rarely had it outside of a movie theater or a visit to the circus until I was a teenager. It was then that I talked my mom into buying a popcorn maker. This came after burning one of her pans a few too many times. Sorry, Mom. Of course, before that special moment of popcorn machinery possession, I experimented with the famous Jiffy Pop brand of popcorn and its amazing foil packaging. Who doesn't get a thrill out of that flat wonder expanding into a silver turban of goodness? Of course, I have never made the stuff without a large portion of it burned and adhered to the bottom of the very hot tin! Have you? Most of the time, I've eaten it anyway. Several years ago, I ran across a really unique recipe in "Emeril's Creole Christmas," a great holiday cookbook from the king of forty cloves of garlic and some of the richest, decadent recipes on the planet. It's called "Jiffy Pop Firecracker Shrimp".
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My experiences with this recipe have been both great and borderline disaster. As long as you follow the recipe exactly, and do not attempt to save on the foil and use a lid on your pan, you should have success. I made the mistake of using a lid once, and ended up with the popcorn steaming and not popping properly. It was a mess, and resulted in me popping some corn in another pan with some Creole seasoning, and throwing the shrimp on top before I tossed in the salt and extra spicy stuff. I was a bit frazzled that day. It's best to use a non-stick, deep skillet, the heavy-duty foil, and medium shrimp that are well cleaned and dried before placing in the pan. I suggest making this as an unusual appetizer, or as a special snack with a flute of champagne, sparkling wine, or a light beer. Heck, I'd eat it for dinner! It's spicy goodness will make you happy. Thank you Emeril Lagasse. Here's to you. BAM! [Submitted by lovechild]

Posted by Linda :
Friday 01 March 2013 - 22:38:15
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Lots of Crunching – on and off the field
I just wasn't in the mood for wings, subs, or pizza this year. The competing teams really don't matter much to me, and even the commercials don't seem as appealing as in years past... But some element of tradition HAS to be maintained, and I will NOT miss this All-American event. So I decided on fried chicken. Now, truth be told, I haven't made my own in many years – there's a franchise just a bit down the road, and another place nearby that even delivers... but what the heck, I've got time before the big game. Whoa – WAY too many choices! Let's narrow this list down. My southern Grandmother ALWAYS used a buttermilk soak, so that is mandatory. I like extra crispy, and definitely spicy. That's a little better. Ok, this seems to fit the bill - fairly classic technique without any odd ingredients. A dipping sauce, too? BONUS!
Popeye
Not too shabby! Double-dipping with the spiced eggs and flour gave a really nice crust, don't you think? Again, using Grandmother's technique and one I've seen on a lot of blogs, I let the coated pieces sit on a wire rack for at least 10 minutes before I fried them – helps the whole thing 'set'. Watch your oil's temperature and your timing, and it's easy [keep the oil between 325 and 350F, white meat 12-15 minutes, dark meat 15-18, and I got better results by flipping often]. The meat is moist and very flavorful. The sauce, dubbed 'Delta Sauce' (by some franchise named after a cartoon character who likes spinach?) is pretty much a classic Cajun Remoulade, which I've always enjoyed with seafood. I would never have thought of serving it with chicken - it works! Yeah, this is a 'copycat' recipe, but as I've never eaten at this particular chain, I can't vouch for its success in that area. What I CAN assure you is this is some mighty fine eating wink.

Posted by Linda :
Sunday 03 February 2013 - 02:34:08
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