Author |
Message |
Julieboo
| Tuesday, November 25, 2003 - 11:26 am
Anyone have a peanut butter icing recipe? Can't seem to find one...
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Eliz87
| Tuesday, November 25, 2003 - 11:28 am
Just use the recipe off the side of the box of Domino Confectioner's Sugar, substituting about 1/2 cup of peanut butter for the butter. You may need to add some extra milk to get it to the desired consistency.
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Cathie
| Tuesday, November 25, 2003 - 6:12 pm
Here is a site I love--you just enter the name of an ingredient or description of what you are looking for and it brings up all the recipes it has that match your criteria. I put in "peanut butter frosting" and it brought up several, including a banana peanut butter frosting that sounds yummy to me!
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Cathie
| Tuesday, November 25, 2003 - 6:19 pm
Hmmm, let me try the link again... http://search.allrecipes.com
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Lancecrossfire
| Tuesday, November 25, 2003 - 8:01 pm
Julie, from foodtv.com again (I copied and pasted since it was the only one): Peanut butter Icing: 1 (16-ounce) container chocolate icing 2 tablespoons creamy peanut butter Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. Easy, but with chocolate.
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Julieboo
| Wednesday, November 26, 2003 - 8:43 am
mmmmm! Thanks Lance! Thanks Elizabeth too. I think I will try both!
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Danzdol
| Wednesday, November 26, 2003 - 10:32 am
ok I need more help! I am in the kitchen peeling the squash for my soup. Can squash be cooked with the skin? Also, how do I core an apple correctly?and what is the easiest way?
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Maris
| Wednesday, November 26, 2003 - 10:37 am
No peel the squash first. (I just started my soup too carrot/parsip soup) If you don't have a apple corer, then just divide the apple in quarters and slice off the middle part of each quarter (the part with the seeds and the hard part)
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Lancecrossfire
| Wednesday, November 26, 2003 - 10:43 am
Yes, squash can be cooked with the skin--you just have to scoop the meet out when finished cooking. Danzdol, does your recipe specify to cook the squash separately, or as part of the process of making your soup? If separately (before making soup), then it's probably easiest to cook with skin on. There are a number of ways to core an apple. Apple corers can be purchased where kitchen supplies are sold. It cores and slices the apple all at the same time. If you don't have one, a sharp knife is great--just takes a bit longer. Quarter the apple, and cut out the core--seeds and non-apple meet portion. It's easy to tell what that is once you have the apple quartered. The core can be eaten, although has no taste and is tough--the texture is very different than the apple. A few apple seeds at a time are harmless. A coffee cup full of them will kill a grown adult. They contain a small amount of a cyanide compound. (that is a lot of apple seeds by the way)
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Maris
| Wednesday, November 26, 2003 - 10:46 am
Peeling a chopped up butternut squash or other squash can be very cumbersome and I think it is worth the effort to boil/steam your vegetable after you have peeled them. If you are baking your squash then you can peel it afterwards. It is all about preferences and how you are cooking the squash.
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Danzdol
| Wednesday, November 26, 2003 - 10:50 am
got it...thanks!
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Tntitanfan
| Friday, November 28, 2003 - 8:30 pm
If you MUST peel a raw butternut squash, cut it into about 1 1/2" rounds and use your potato peeler. I prefer the cook first and then scoop method if possible!
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Reader234
| Saturday, November 29, 2003 - 1:41 pm
Apple lesson learned from the Food Network: Peel your apple... stand it (this is so much easier to SEE than explain!!) so the stem is up, take your knife and cut off right in front of the core, its like making a big chop, it comes off as a chunk lay flat round side up, now slice it. The other 3 'chunks' will be o similiar sizes, but different(esp the last 'chunk'), but again, take as much off w/o the core. The core will be more like a rectangular block, with the core in tack all the way from tip to top... Amazingly it looks as if you are 'wasting' some of the fruit this way, but it is so much faster, and easier to slice, I love the way the slices come out in my pie. And for the Jewish Passover, it is so easy to chop in nice cubes this way for the Charoset.
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Reader234
| Monday, December 01, 2003 - 5:19 pm
Yeast Rolls (for Texannie, and her KitchenAid Mixer!!) (this says it makes 2 1/2 dozen, I've been known to cut this recipe in half!) 4 - 4 1/2 C Flour 1 pkg yeast (I use the quick rise) 1 Cup Milk 1/3 C sugar 1/3 C Butter 1 tsp salt 2 eggs 1) Combine flour and yeast in Kitchen Aide mixer 2) Heat milk, sugar and butter to 115 - 120 F on stove (sugar and butter do not completely disolve!) 3) Add this to flour 4) Add eggs Beat 3 min at high speed, turn, knead smooth, grease a bowl. Cover till it doubles in size. Punch divide (huh - I've never done this step!! lol) Rest to cover. (lol, not done this part either!!) (here's what I do after it doubles) Shape into balls, etc (my friend sometimes made one big loaf, or shaped it into a turtle etc - I just make balls, a lil smaller than my fist - depends on how big a roll you want!! *G) on cookie sheet (I always spray my cookie sheet with Pam, but the recipe doesnt call for it!!) Cover with plastic wrap, and let rise again (appp 30 min) Bake in a 375 deg F oven for 12 - 15 min These are a sweet tasting, moist yeast roll, I love them, the kids are addicted to them... we never have leftovers!!
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Lumbele
| Monday, December 01, 2003 - 6:04 pm
HELP!!!! DH came home with some "flowering kale". What am I gonna do with the stuff? Never had it before. Texannie, congrats on your standup. I loooooove mine.
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Reader234
| Monday, December 01, 2003 - 6:20 pm
LOL, well, personally I would plant it or give it to the guinea pigs... Flowering Kale (did I mention I hate veggies? and I'm very picky eater?)
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Texannie
| Monday, December 01, 2003 - 6:47 pm
I plant mine, Lumbele! I am not being sarcastic. It's a beautiful winter plant down here.
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Lumbele
| Monday, December 01, 2003 - 7:17 pm
Very funny, you two. Only the stuff DH brought home doesn't have roots any more. He brought it from the grocery store not the nursery.LOL
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Lancecrossfire
| Monday, December 01, 2003 - 7:26 pm
Lumlele, here are a number of recipe possibilities--these are from the food network. kale recipes
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Texannie
| Monday, December 01, 2003 - 7:36 pm
Sorry..screwing up all over, but I wasn't trying to be funny. I do plant the stuff!
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Lumbele
| Monday, December 01, 2003 - 7:38 pm
Thank you, Lance. Amongst others they are listing ways to braise and sautee kale as well as make a salad. I'll let you know how it turned out.
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Lancecrossfire
| Monday, December 01, 2003 - 7:39 pm
Lumbele, did hd have something in mind when he brought it home? It's not one of the more common veggies someone would just pick up to bring home and try something new with.
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Lumbele
| Monday, December 01, 2003 - 7:41 pm
Texannie, I checked out that website and might actually consider using it in my landscaping. It sounds like the stuff could survive my neglectful style of gardening.
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Kristylovesbb
| Monday, December 01, 2003 - 7:44 pm
This is all I do to mine Wash and chop coarsely,place in large frying pan or pot, pour in 1/2 can of chicken stock, cover and cook until tender. You may need to add a small amount of water until they get tender. Don't add too much, you want most of the liquid to cook out.
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Lumbele
| Monday, December 01, 2003 - 7:46 pm
Lance, he says it just kinda looked good to him. Actually, DH has always been more adventurous in trying out new stuff. If the man wouldn't go shopping I'd never find out about new things on the market. I am the "chase through the store, grab what's on the list and get the heck outta there" type of shopper. Thanks, Kristy. Sounds simple enough to me, I'll try that.
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