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Costacat
Member
07-15-2000
| Wednesday, December 21, 2005 - 12:26 pm
I did. It said 1-2 tablespoons syrup or molasses. I really didn't think there was any molasses in there (just as I knew there wasn't any nutmeg in there, as I'd seen in other recipes). BTW, I finally got an email back from the House of Finland. They are gonna get the chef to give 'em the recipe. So I'll be able to confirm if what I think is in the recipe is right. 
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Rslover
Member
11-19-2002
| Wednesday, December 21, 2005 - 1:59 pm
Oh, so maybe they did change it from a few years ago. Just wondering because molasses and pancake syrup are not that similar. Yes, please post when you get it.
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Costacat
Member
07-15-2000
| Wednesday, December 21, 2005 - 6:22 pm
I think it's more that there are variations from family to family. I mean, everyone in America has their own favorite little tweaks to the standard potato salad, yes? I'm sure it's much the same in any other country. But yeah, I'll post the actual recipe when I get it. It may be after the holidays, though.
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Wargod
Moderator
07-16-2001
| Friday, December 30, 2005 - 1:27 am
Anyone have some good left over turkey recipes that aren't soup, stew, or casserole? I'm thinking like maybe, geez, I don't know, maybe enchilladas or something like that. We cooked a turkey yesterday and I kinda want to do something different with the left overs.
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Weinermr
Member
08-18-2001
| Friday, December 30, 2005 - 2:29 am
Wargod, a couple of things I've done. Shred leftover dark meat, sort of in the same manner as pulled pork. Add plenty of your favorite barbecue sauce and make sandwiches with it. You can use the white meat too, if the white meat is moist. You can shred the meat, season it with some salt, pepper, chili powder, some garlic salt or powder, add hot sauce to taste, and make tacos out of the meat. Or roll it up in corn or flour tortillas and make taquitos or flautas. Lastly, you can chop the dark meat (or again also use white meat if moist). Add chopped celery and onion, salt and pepper, and mayonnaise, and it makes a delicious turkey salad (like chicken salad) that you can eat in sandwiches or just as it is. If I think of some other things I've done, I'll post them.
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Wargod
Moderator
07-16-2001
| Friday, December 30, 2005 - 2:42 am
Thanks Weiner, that's exactly the type of stuff I was looking for! I've used ground turkey for tacos but didn't think about shredding it. We've got maybe 4 or 5 meals worth of turkey left. No one minds eating it that much as long as it's something different every meal. With Darren off work and the kids out of school this is the perfect time for a turkey since I have to feed everyone at home 3 meals a day. We had the traditional turkey dinner last night, turkey and cheese sandwiches for lunch today and dinner was a free for all (Caleb had a hotdog, Dakota had soup, and me and Darren picked at the turkey.) I was left thinking now what???
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Lumbele
Member
07-12-2002
| Friday, December 30, 2005 - 9:11 am
War, have you ever made chicken (turkey) a la King? We like it served in these little pie shells.
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Costacat
Member
07-15-2000
| Friday, December 30, 2005 - 6:40 pm
I'd say pretty much anything that you would do with chicken you could do with turkey. Things like turkey salad for sandwiches (add dried cranberries and apples for a turkey waldorf salad). And there's always turkey enchiladas, turkey stroganoff, creamed turkey over noodles... I'm not eating meat these days so am pretty much drawing a blank. I just searched FoodTV.com and there's a turkey sweet potato hash (that is supposed to be less calories than turkey tettrazini). And there are a ton of other recipes under Recipe Collections > Turkey, such as: Curry Turkey Burgers Turkey and Vegetable Soup Turkey Cutlets Milanese Turkey Hash Quesadillas Turkey Tetrazzini Turkey Reuben Melts Turkey Cutlets: Chuletas de Pavo Turkey Meatballs: Polpettine di Tacchino Hot and Creamy Turkey Sandwiches Turkey Frittata Their links never go thru here cause of the commas, so use this: http://www.foodnetwork.com/food/mh_turkey/0,1977,FOOD_10274,00.html
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Xxwriterxx
Member
11-07-2003
| Monday, January 09, 2006 - 12:36 pm
A Latino friend of mine puts vinegar in her chicken soup. She's from Guatemala or Honduras. Does anyone know why she would be using vinegar?
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Costacat
Member
07-15-2000
| Monday, January 09, 2006 - 12:44 pm
It's an acid and is used to tenderize meat or counter the richness in a stock. Chicken adobo is sometimes prepared with vinegar. Same concept as using lemon juice.
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Xxwriterxx
Member
11-07-2003
| Monday, January 09, 2006 - 1:03 pm
Thank you, Costacat!
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Wargod
Moderator
07-16-2001
| Sunday, January 29, 2006 - 1:25 pm
Quick questions while I'm making up this weeks menus and shopping lists..does anyone know a beef stroganoff recipe that doesn't require sour cream or milk or any dairy?
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Jan
Moderator
08-01-2000
| Sunday, January 29, 2006 - 1:36 pm
War, I googled to see what i could find for you and found these results". This is an example of one of the recipes from one site "Easy and delicious stroganoff recipe using ground beef instead of beef cubes. You can also cook this in a slow cooker. Serve over hot buttered noodles, add a loaf of bread, and you have a great meal. Wonderful on those cold, winter nights." Original recipe yield: 6 servings. Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 6 (change) INGREDIENTS: * 2 pounds ground beef * 2 onions, chopped * 1 clove garlic, minced * 1 (4.5 ounce) can mushrooms, drained * 2 teaspoons salt * 1/4 teaspoon ground black pepper * 2 cups hot water * 6 cubes beef bouillon * 4 tablespoons tomato paste * 1 1/2 cups water * 4 tablespoons all-purpose flour DIRECTIONS: 1. Heat a large skillet over medium-high heat. Add ground beef, add onions, garlic, and mushrooms; saute until onion is golden brown. Season with salt and black pepper. 2. Stir 2 cups hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour; stir into pan. Reduce heat to low, and simmer for 1 hour. (I don't cook at all so I don't know if that sounds good or not )
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Teachmichigan
Member
07-22-2001
| Sunday, January 29, 2006 - 1:38 pm
Yum -- no dairy problems here, but that sounds wonderful anyway! 
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Wargod
Moderator
07-16-2001
| Sunday, January 29, 2006 - 1:59 pm
Oh thank you Jan! That's what I need! Dakota and I are both lactose intolerant, and Caleb breaks out in hives. Small amounts we can handle, but what the other stroganoff recipes call for is way too much for any of us.
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Texannie
Member
07-16-2001
| Sunday, January 29, 2006 - 3:25 pm
War, can you she have cream of mushroom soup? (is cream of mushroom soup real dairy? LOL) I do a 'cheater' recipe with ground beef, noodles, a can of cream of mushroom soup, one small can of mushrooms and beef broth.
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Wargod
Moderator
07-16-2001
| Sunday, January 29, 2006 - 10:03 pm
I can use cream soups, Tex, as long as I'm not mixing them with milk. I can't decide which sounds better, so I'm going to use the first one this week and then next shopping time the second one and see which one the family likes better. I've been trying to get out of the same recipes I always use and change things up a bit. Last week I made some stuffed pork loin chops...it's a huge step for me, lol! My family was pretty sure someone else had come over and cooked for me and I was just trying to pass it off as something I did.
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Texannie
Member
07-16-2001
| Monday, January 30, 2006 - 3:05 am
LOL!
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Dogdoc
Member
09-29-2001
| Wednesday, May 03, 2006 - 7:23 pm
I was going to make some chocolate chip cookies so I went to the chocolate chip aisle. That is where the problem started. Did I want Nestles, Hersheys or the store brand? Did I want chunks, chips or mini chips. Did I want sweet , semi sweet, mint flavored, peanut butter flavored or white chocolate.Maybe it would it be better to to get the caramel chips or peant butter chips. It took me awhile to find the semisweet, Hersheys, normal sized chips. Did I want the small bag or the large bag? Did I really want to make cookies?
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Tabbyking
Member
03-11-2002
| Wednesday, May 03, 2006 - 7:25 pm
how about dark special chips? it is amazing what's out there, isn't it!
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Dogdoc
Member
09-29-2001
| Wednesday, May 03, 2006 - 7:29 pm
Tabby, I missed the dark special chips. I will have to go back! The cookies turned out good by using the original Tollhouse recipe.
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Max
Moderator
08-12-2000
| Wednesday, May 03, 2006 - 7:33 pm
i miss the cinnamon chips they used to have
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Teachmichigan
Member
07-22-2001
| Wednesday, May 03, 2006 - 8:49 pm
One of my students made the best "sinful" treat yesterday. I have no idea what they're called, but here's the recipe: Smash up one package of oreos Mix in (by hand) 1- 8 oz. package of softened cream cheese. Roll into little balls. Dip in melted chocolate chips mixed w/either almond bark ro 2 Tb. crisco. (I'm using the dark chocolate chips w/the crisco). They are soooo rich, but absolutely wonderful! (I should probably say that I'm a die-hard oreo fan, so this is the "perfect" dish for me! LOL)
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Karen
Member
09-07-2004
| Thursday, May 04, 2006 - 6:56 pm
<picks chin up off floor and wipes drool from chin> Wow, Teach! If you'll excuse me, I'm off to get fat now.
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Wargod
Moderator
07-16-2001
| Tuesday, May 09, 2006 - 7:12 pm
Dumb cooking question coming up. I bought a pack of nestle cookies tonight (ya know the ones that are already made and formed, all you have to do is break em apart and stick them on the pan.) 20 cookies, so I put 10 on each pan, put both pans in the oven at the same time and set my timer. Pulled both out at the same time. 1 pan came out perfect, the other 10 cookies came out burnt on the bottom. I did nothing different with the second pan, didn't leave them in longer or anything. Any idea why one would burn and one woudln't? Oh and the pans were the exact same, if that makes a difference.
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