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Vee
Member
02-23-2004
| Thursday, October 07, 2004 - 8:25 am
Vegetable Casserole A nice variation on a theme... 1 can French-style green beans, drained 1 cup celery, chopped 1/2 cup sour cream 1 can cream of celery soup 1 can shoe peg corn, drained 1 cup green pepper, chopped 1/2 cup cheddar cheese, grated (or more) Topping: 1 stack Ritz crackers, crushed 1/4 cup almonds, chopped 1 stick butter or margarine, melted Combine first 7 ingredients and put in a greased casserole dish. Mix topping ingredients together well and sprinkle evenly over vegetable mixture. Bake at 350 degrees for 45 minutes. Serves 8.
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Reader234
Member
08-13-2000
| Thursday, October 07, 2004 - 9:52 am
I wonder if we can continue posting and discussing the recipes, and questioning recipes (I'm still not over the cat cake litter btw!! lol) here, but then keep a thread or 2 open just for recipes - it makes it so much easier to find and copy - and when I can find them, copy them, I make them!! So maybe if you posted up here some deleesh cabbage roll, or meatloaf... etc, you wouldnt mind pasting the recipe over in the other folder too? just asking... btw you really ought to try Texannies apple crisp - so good, I made mine with granny smith apples and used my heart shape casserole dish I hardly ever use - perfect!! I used Pam spray to make clean up easier... then I had dh do the dishes!! *BEG!!
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Vee
Member
02-23-2004
| Thursday, October 07, 2004 - 9:55 am
In that case, is it possible to rename this thread? Something about discussion or thanks for the great recipe...? It certainly does make sense, Reader. Oh, I've done Nino's and mine!
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Nino
Member
09-20-2004
| Thursday, October 07, 2004 - 11:15 am
Thanks for putting my recipe in the other thread, Vee. I also like the idea of having a discussion thread, as well as a recipes only thread! Reader you have done a marvelous job in this area! Thank you!
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Reader234
Member
08-13-2000
| Thursday, October 07, 2004 - 11:17 am
Purely selfish, glad others are ok with it!! And I hate seeing my moniker at the end - so glad you all are jumping on board!! THANKS!!
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Reader234
Member
08-13-2000
| Friday, October 22, 2004 - 6:20 pm
Rib Eye Steak, from the Food Network (my mouth is still watering!) Prime Rib-eye Steaks with Mustard Parmesan Crust Recipe courtesy Michael Chiarello Recipe Summary Difficulty: Medium Prep Time: 20 minutes Cook Time: 29 minutes Yield: 6 servings User Rating: Click photo to enlarge Mustard Parmesan Coating: 20 cloves garlic, peeled 1/2 cup olive oil 3 tablespoons fresh, roughly chopped thyme 3 tablespoons Dijon mustard 3 thick rib-eye steaks (about 2 to 2 1/2-inches) Grey salt and fresh ground black pepper Olive oil, for drizzling 2 cups fresh, finely grated parmesan cheese In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard. Preheat oven to 450 degrees F. Preheat a grill to high. Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side. Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
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Reader234
Member
08-13-2000
| Saturday, December 11, 2004 - 9:22 am
Back again!! I'm thinking of having a Hanukkah meal tonight.. any good Beef Brisket recipes? Challah? I have a tried and true Kugel Recipe that we love!!
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Reader234
Member
08-13-2000
| Saturday, December 11, 2004 - 9:42 am
I added my Kugel Recipe, please note it was given to me by a friend, who has used it for years. Its not detailed, that's how she cooks, so I've learned!! So I apolgize if it confuses anyone!! I've always wanted to include a Hannukkah meal, and had never tried Kugel when she gave me this recipe... I had tried 2 or 3 from books, and they werent very good. I've since learned there are a variety of Kugels, and this one is more of a "dessert" I dont think I add much sugar, and I dont have an amount (maybe 1/2C based on other recipes) I dont think I use the whole stick of butter either!! I also dont use golden raisins, because I have regular on hand, and the next day, they do leave an imprint of brown on the noodles, but I do heat it up and love this Kugel!
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Texannie
Member
07-16-2001
| Saturday, December 11, 2004 - 11:12 am
Here's mine..... Cut up many garlic slivers from the pods. Cut slits in meat and stuff those down in the meat. I cook it fat side up. (Yes, it has been trimmed, but still has some on it.). Use a bottle of Allegro marinade, some red wine and lots of pepper. Put in an extra large, Turkey cooking bag.Cook all day at 220. I also do this one too, but it's more of a Texas brisket taste. Put fiesta brand brisket rub all over, cook at 225 for 6 hours.
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Lucy
Member
10-08-2002
| Saturday, December 11, 2004 - 1:09 pm
A friend just sent me this candy recipe...very yummy! Peppermint Bark Recipe Summary Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 45 minutes Cook Time: 10 minutes Yield: about 2 pounds of candy I cut the recipe in half, but now I have to make more since everyone loved it! Crushed candy canes, to yield 1 cup 2 pounds white chocolate (I used Ghirardelli white chips) Peppermint flavorings, optional (I did not use this) Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet lined with wax paper, parchment or Silpat. Spread to approximately 1/4 inch layer. Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
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Reader234
Member
08-13-2000
| Saturday, December 11, 2004 - 3:12 pm
Thanks Texannie, I just got back from hitting 5 grocery stores before I found a beef brisket!!
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Texannie
Member
07-16-2001
| Saturday, December 11, 2004 - 5:03 pm
You're kidding, Reader!!!! Heck, you can't shake a stick down here without running into brisket! LOL Yum Lucy!!!!!!
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Reader234
Member
08-13-2000
| Saturday, December 11, 2004 - 8:10 pm
oh Texannie, it was very YUMMY!! Only it makes me hungry for Texas Brisket!! I've read that Beef Brisket was on the plates of many Jewish Holiday meals... so I found one that had you sear the meat (and I did as Annie said, trim meat, add garlic!)... I seared the meat, then added vegies (carrots, onions) Now, I have no idea about Allegro Marinade, so I threw a can of Beef broth, 2T of tomato paste, and 1/2 c of Port... bake at 325 for 2 hours Yep, I went to Dominicks (a Safeway store) Cub foods, Whole Foods, Sunset, and Jewel (Albertsons) looking for strange items, beef brisket, and those candied fruit pieces for our Christmas Stollen bread... and I found it for $4# a huge hunk, I asked if I could have 1/2, and the butcher obliged!! (It was the last store, why didnt I think of this the first store? Oh yeah LONG lines at the buthcer counter!)
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Texannie
Member
07-16-2001
| Sunday, December 12, 2004 - 7:02 am
Yummy, your version sounds good too! Almost like a pot roast. Allegro Marinade is fantastic!!! I use it on almost all my beef, gives a great flavor.
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Vee
Member
02-23-2004
| Monday, December 13, 2004 - 8:05 am
Lucy, we're trying your recipe tonight...I can hardly wait! I'll let you know what we think, but what's not to love?!
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Lucy
Member
10-08-2002
| Monday, December 13, 2004 - 8:44 am
Vee, hope you enjoy it!
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Vee
Member
02-23-2004
| Monday, December 13, 2004 - 7:35 pm
Made a couple of errors...but I'm enjoying it...not going to be able to gift it due to the errors...perfect!
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Biloxibelle
Member
12-21-2001
| Thursday, December 16, 2004 - 8:35 am
I posted a recipe in the non chocolate dessert thread for a Kahlua Cake that I make and give to people at Christmas time. Landi asked about using Amaretto instead of Kahlua. I searched and found this recipe for Amaretto Cake that is delicious so I thought I would share it. Amaretto Cake Cake: Grease and flour pan a 10 inch tube pan. (I used Bakers Secret with flour and it worked just fine.) 1 package (18.25 oz) plain yellow cake mix (Make sure it is plain nothing with pudding in the mix. I bought mine at walmart the "Great Value" brand it worked great and was only 68 cents a box.) 1 package (5.1 oz.) vanilla instant pudding mix. 3/4 cup Amaretto 1/2 cup water 1/2 cup vegetable oil. (I used canola) 4 large eggs. 1/4 tsp pure almond extract. Glaze: 1 cup confectioners' sugar, sifted 3 1/2 TBS Amaretto 1/3 cup of slivered almonds, toasted Preheat oven to 350. Place the cake mix, pudding mix, Amaretto, water, oil, eggs and almond extract in a large mixing bowl. Beat on low speed for 1 minute until well mixed. Then beat on medium speed for 2 minutes more. The batter will be thick. Pour batter into prepared pan and smooth it out. Bake the cake until golden brown and springs back when lightly touched, 48 to 52 minutes. Remove from oven and place on wire rack for 20 minutes. Invert the cake unto rack then again onto serving platter so the cake is right side up. Prepare the glaze. Place the confectioners sugar and Amaretto in a small mixing bowl and stir until combined. Spoon glaze over the top of warm cake, allowing it to drizzle down the sides. Scatter the toasted almonds over the top. Allow cake to cool completely before slicing.
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Mak1
Member
08-12-2002
| Monday, December 27, 2004 - 12:39 pm
Perfectly Easy Dinner Rolls 1 cup warm water 2 packages active dry yeast 1/2 cup (1 stick) butter, melted 1/2 cup sugar 3 eggs 1 teaspoon salt 4 - 4 1/2 cups unbleached all-purpose flour Combine warm water and yeast in a large bowl. Let stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9" pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
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Jewels
Member
09-23-2000
| Saturday, January 01, 2005 - 8:08 pm
I need help! A mom in my mom's group just had another baby so we are all taking turns delivering dinner to her and her family (where was this group when I had my kids? Two weeks of delivered meals!). I don't have a problem coming up with regular meals, but her husband is on a extremely low salt diet. Because of that I'm having a hard time coming up with anything that can be taken as a delivered meal. It has to be able to be transported, cooked before delivery and/or easily reheated...you get the idea. Any one have any low-salt recipes out there?
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Jmm
Member
08-16-2002
| Saturday, January 01, 2005 - 9:15 pm
Jewels, Here are a few to try. If you don't find what you need here let me know and I'll search for more. http://www.fitnessandfreebies.com/lowsalt/ http://www.chfpatients.com/rec/rec0.htm http://www.cooks.com/rec/search/0,1-0,low%2Bsalt%2Brecipes,FF.html
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Texannie
Member
07-16-2001
| Saturday, January 01, 2005 - 9:23 pm
I have a chicken spaghetti recipe that could easily be made low sodium. Simmer together for about an hour one can dice tomatoes (low salt/no salt) one can chicken broth (same) one cup chopped celery one half cup chopped onion one small carton slice mushrooms 4-5 cooked chicken breasts broken up into bite sized pieces garlic pepper Mix together with cooked spaghetti and put into a casserole dish. Top with cheddar cheese. either bake at 350 for 45 minutes or deliver with baking instructions. Send it with a bag of lettuce and salad dressing.
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Jewels
Member
09-23-2000
| Saturday, January 01, 2005 - 9:29 pm
Thanks, Jmm, I will definitely check those out. I appreciate your help. Texannie, that sounds great too! Sounds so good I might have to make some for myself! 
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Texannie
Member
07-16-2001
| Saturday, January 01, 2005 - 9:36 pm
It's my favorite all time 'take to a sickie or new baby' recipe!! It does call for a can of slice black olives, but I left that out for low salt.
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Tishala
Member
08-01-2000
| Saturday, January 01, 2005 - 9:43 pm
Jewels, I use lots of the recipes from CHFPatients.com posted above and some of them are very good. You might also want to check out MegaHeart, where they have lots of low sodium stuff. As someone who has to contend with these sodium restrictions, I can tell you it's very hard to find low sodium products--even those labelled low sodium can be a killer for someone who has severe restrictions. So you might want to look at the Heart Healthy Market for some products. I go to Trader Joe's for some things, like low sodium canned tomatoes [normal ones are very high sodium and I could never make spaghetti sauce with them, for example] or Whole Foods for very low sodium chicken and vegetable stock when I'm too lazy to make my own; if you don't have those stores around you, Healthy Heart Market might be a lifesaver. A couple more: saltfreelife.com and lowsodiumcooking.com are be good resources. The best advice I can give from my experience, though, is to use fresh vegetables and to use lots of fresh herbs and spices to increase the flavor of the dish--the salt won't be missed.
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