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Texannie
Member
07-16-2001
| Friday, April 14, 2006 - 7:49 am
oh, yum!!!!! Landi!
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Azriel
Member
08-01-2000
| Saturday, April 15, 2006 - 6:01 am
Here is an idea for a quick Easter dessert/centerpiece that I usually make each year. This is a fun recipe for kids to help with. Since it makes two cakes you can let them decorate one for fun, while you make the actually centerpiece. Easter Bunny Cakes Take any frosted round cake and cut it in half. I usually make a coconut cake with fluffy white icing, but any frosted cake, even a store bought one, will work. Lay the cut side down on two serving plates. On one of the curved sides, place two jelly beans sideways for eyes, beneath the eyes place one jelly bean longwise for a nose and the beneath that one jelly sideways for mouth. Fold two pieces of heavy paper and cut bunny ears out. The fold helps them stand up when you place them on the top of the cake. Put a large marshmallow on the back for a tail or if you made the cake yourself you can put a mound of frosting for the tail. Of course, you repeat this all on the second cake. Take some coconut and put a little green food coloring in and toss it till it's uniform in color. Put the coconut around the bunny for grass. Put jelly beans or assorted Easter candy in the grass around the bunny. I've had years where I got 'fancy' and used licorice string for whiskers, but, it's not necessary. I hope you all can picture how it turns out in your head. I wish I had a picture I could show you because even though it's really simple it turns out looking cute.
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Teachmichigan
Member
07-22-2001
| Saturday, April 15, 2006 - 7:25 pm
Sounds adorable, Azriel. I'll have to remember this for next year when we'll have two little guys under the age of 2. We celebrated w/family today and had birthday cake for DB and nephew, so no "bunnies" on our table. However, I'm printing this out so I don't forget next year! LOL
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Sherbabe
Member
07-28-2002
| Monday, April 17, 2006 - 10:21 am
anyone know of a good, but easy, bean soup recipe. i've got the ham bone.
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Texannie
Member
07-16-2001
| Monday, April 17, 2006 - 11:08 am
Yes, go to the store and buy this 10 bean soup mix. It's fantastic and so easy!! I keep this in my pantry as a staple. http://www.louisianaspice.com/beanssoup1.htm
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Karen
Member
09-07-2004
| Monday, April 17, 2006 - 11:15 am
Texannie -- that's the start of Tsatziki sauce you've got there. This is the BEST (ok, so it's my favourite) sauce for lamb --especially for gyros and souvlaki. This is another one from my kitchen that has been tweaked and perfected as time goes on. makes about two cups, give or take a bit. 1 personal size container yogurt (Plain, NOT vanilla! LOL) sour cream (a little bit less than the yogurt) 1/2 small cucumber, peeled, seeded, grated, then chopped, THEN squeezed. (you want it to be very dry. I ususally squeeze out water after grating, before chopping. And then again after chopping.) 2 cloves garlic, grated and chopped to a pulb +/- 1 tablespoon finely chopped lemon zest (as much yellow and as little white as possible... probably one or two strips down the side should do it) +/- 1 tablespoon lemon juice +/- 1 tablespoon dill weed... gosh, I hope I still have dill. For a leg of lamb, or chops, I'll usually do a rosemary garlic rub (I probably use the same one from epicurious, landi!!) and make a mean red-wine gravy to match. Don't forget to cut slits into the meat to insert slivers of garlic cloves. Then, you pour mint sauce all over the lamb on your plate before drowning it in gravy. Ooooh, heavenly. Lamb really is one of those love-it or leave-it meats. Lucky for me, I was raised on it, and love it.
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Karen
Member
09-07-2004
| Monday, April 17, 2006 - 11:20 am
Not to completely hijack this thread.... I came across a $30 standing rib roast at Safeway yesterday, on sale for $11!!! How on earth does one say No to an eleven dollar standing rib roast?? Made some heavenly yorkies, some mashed turnip and some brussel sprouts, and the man and I pigged out like the Easter Bunny hadn't visited. I ate four yorkshire puddings myself last night. Ugh. 
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Landi
Member
07-29-2002
| Monday, April 17, 2006 - 11:46 am
of course you do karen, you learned it from your cyber-mommy! btw: i have about 2 pounds of cooked lamb left over. what do i do with it??
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Karen
Member
09-07-2004
| Monday, April 17, 2006 - 12:00 pm
Leftover lamb is great for a lot of things. You can do a lamb stew with carrots, mushrooms, onions and baby potatoes. Cut the meat into stew-size pieces, dredge in flour and fry in oil / shortening. Use 1/2 beef stock and 1/2 red wine to make the gravy, add the veg and simmer all afternoon. Gyros are great for leftover lamb, too. Shred or dice the lamb, reheat with a package of Greek flavouring mix (follow the directions on the package). Serve wrapped in warm pitas with tsatziki, diced tomoatoes, and diced red onions. Fries and/or salad on the side is nice. These are also great with one or two of those pickled peppers you can get served on the side. You can also do souvlaki instead of gyros -- just cube the lamb, string it up on some kebabs, and fry it up. Light, and summery. Or, go Indian. Lamb makes a great vindaloo curry, or even a rogan josh is deelish. The nice thing about the Indian flavour is that it's one spice culture that actually does mute the flavour of the lamb, so for once, the flavour of the lamb takes a backseat to the other flavours. Or you can also turn it into an authentic Shepherds pie. Shred or grind the left over lamb and mix with leftover gravy (or buy a beef gravy mix if you don't have enough left over) and press into baking dish / casserole pan, etc.. Scoop mashed potatoes ontop, spead evenly to cover, sprinkle with some green onions or breadcrumbs, and bake until heated through and potatoes are browned on top.
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Sherbabe
Member
07-28-2002
| Tuesday, April 18, 2006 - 12:35 pm
texannie, is is very spicy? i'm not a cajun fan.
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Texannie
Member
07-16-2001
| Tuesday, April 18, 2006 - 12:55 pm
I don't think so and you don't have to add all the seasonings.
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