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Have any of you had any experience baking with Bob's Red Mill product called, Egg Substitute? I made a pan of brownies and they came out super flat and gooey. I'm wondering if it's because of the egg substitute.
:stillheart: cara |
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Dearest June-y, I'm experimenting in case I run out of money and eggs! :D :stillheart: |
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Just had the best danged black beans I've EVER had. Going to try to recreate them. Basically black beans with some brown sugar, chopped tomatoes, onion and spices.
Wow. I could have eaten the entire danged pan. |
Sweet Dreams Chocolate Lush
I charming friend suggested I post this here...
Mom told me it's better than sex!! LOL (don't ask me to back her up!) The following ingredients can be substituted with low fat/low sugar items (like low fat cream cheese and sugar free pudding...) Chocolate Lush (a serious family favorite for all our cool weather holidays and birthdays...) Layer 1 *** 1 cup of flour, 1 stick of margarine, 1/2 cup chopped Pecans. Mix like pie crust (using a fork or pastry cutter, until forming soft crumbles) and press into 11x 7 inch pan. Bake 15 min at 375 degrees. Let cool slightly and add second layer while still warm. Layer 2 1 cup confectioners sugar, 1 -8oz block of cream cheese (room temp, soft), 1 cup cool whip. MIX well, until very creamy and spread evenly over crust. Layer 3 Mix 2 packages instant Jello Chocolate pudding with 3 cups milk. Mix well and spread over layer 2. (You can substitute pudding with a can of cherry pie filling…Mom likes the dark sweet cherries.) Layer 4 Top with the remaining Cool Whip from 9 oz container. *** You can make any kind of crust you want, your favorite cookies, brownies, tasty cakes cut in half, the “box mix“ crusts.... use your imagination. I usually need a larger tub of Cool Whip because I use a larger glass dish… To jazz it up a bit, try the “spray on icing color” and add gummy treats or sprinkles…or if using chocolate pudding, try fresh strawberries on top… wish I had a picture of what I did with this for Halloween…(with the green spray icing color, marshmallow creepy critters on top and gummy worms) Enjoy!! |
is there much of a difference of schnabbs and brandy???
lets say ........... peach schnabbs compare to peach brandy??? |
Low Cal Strawberry Dream Cream Pie
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This next recipe is a DREAMY delightful thing my Mom created... it's wonderful fresh from the fridge on a hot summer day! Low Cal Strawberry Dream Cream Pie (I'm reading this from her scribbles on a 3x5 card...) 3 oz box sugar free Strawberry gelatin / 1 cup boiling water - dissolve, add 1/2 cup ice cubes & chill till "jiggles" 8 oz fat free or Neufchatel cream cheese / 8 oz tub fat free and/or sugar free frozen whipped topping - blend till very smooth combine 1/2 of the cream cheese mix with Jello - pour into shortcake or vanilla wafer cookie crumb crust. Chill till firm then top with remaining cream cheese mix and fresh strawberries sweetened with 1/4 cup Splenda (I don't like to sweeten my strawberries..) |
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Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac. Schnaps in German-speaking regions German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof). American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof). |
Pork Chops with Dried Cherry Sauce
4 (6-oz.) boneless center-cut pork chops (3/4 inch thick)
1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 tablespoon olive oil 1 cup ruby port or cherry juice 1/3 cup dried cherries 1 1/2 tablespoons raspberry preserves 1 teaspoon Dijon mustard 2 sprigs fresh thyme 1 tablespoon unsalted butter, chilled 1. Sprinkle pork with 1/4 teaspoon each of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 8 minutes or until golden brown and internal temperature reaches 145°F., turning once. Remove pork; cover loosely with foil. 2. Add port, cherries, preserves, mustard and thyme to skillet. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute. Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally. Remove from heat. 3. Whisk in butter, any accumulated juices from pork and remaining 1/4 teaspoon each salt and pepper. Serve over pork chops. 4 servings |
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lol wow ty .. AShton .... hmmmmm i like cooking with wine sometimes, and sometimes beer..... more so wine and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best. I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol |
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Im partial to peach schnapps over home made peaches n cream or Kaluhua over Parlines and creme ice cream. I recently discovered that peppermint schnapps is just lovely in hot chocolate!! :cigar: |
In honor of St Paddy's Day!!
:clover:
Appetizer -- Potted Cheese 6 oz. Cheddar Cheese One third cup butter 2 Tbsp. port or sherry 5 green onions, finely chopped 1 tsp. caraway seeds 2 tsp. dry mustard 1 tsp. Worcestershire sauce One third cup walnuts, chopped Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast. The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry. Main Course -- Corned Beef 1 corned beef brisket (about 4 pounds) Prepared mustard 1 Tbsp. red pepper flakes 1 Tbsp. dried parsley flakes 2 Tbsp. vinegar 4 medium potatoes 1 large onion 1 medium head of cabbage Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. I like to serve this with a little extra vinegar to be sprinkled on the cabbage. The Skinny: Corned beef brisket has quite a bit of fat so take it easy on the portion sizes. Dessert -- Chocolate Emeralds 1 and one quarter cups butter One half cup cocoa 3 and one half cups confectioners’ sugar, sifted 1 egg, beaten 1 tsp. vanilla 2 cups graham cracker crumbs One third cup green Crème de Menthe 1 and one half cups semi-sweet chocolate pieces Combine one half cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add one half cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next, melt one half cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed. While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine one quarter cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve. The Skinny: Use your favorite egg and sugar substitute. Grocery list 6 oz. Cheddar Cheese 1 and two thirds cups butter 2 Tbsp. port or sherry 5 green onions 1 tsp. caraway seeds 2 tsp. dry mustard 1 tsp. Worcestershire sauce One third cup walnuts, chopped 1 corned beef brisket (about 4 pounds) Prepared mustard 1 Tbsp. red pepper flakes 1 Tbsp. dried parsley flakes 2 Tbsp. vinegar 4 medium potatoes 1 large onion 1 medium head of cabbage One half cup cocoa 3 and one half cups confectioners’ sugar, sifted 1 egg 1 tsp. vanilla 2 cups graham cracker crumbs One third cup green Creme de Menthe 1 and one half cups semi-sweet chocolate pieces :cigar: |
Anyone have a tried and true for marsala?
I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first :) |
From foodnetwork.com
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper 2 tablespoons olive oil 5 tablespoons butter, divided 3/4 cup chopped onion 1 pound cremini mushrooms, sliced 2 tablespoons minced garlic 1 cup dry Marsala wine 1 cup (8 ounces) mascarpone cheese 2 tablespoons Dijon mustard 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish 12 ounces dried fettuccine Directions Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve. Yes Yummy |
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today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.
It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten. |
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