Author |
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Teachmichigan
Member
07-22-2001
| Monday, December 29, 2008 - 8:31 pm
Before our Foreman died, we saved TONS of time on clean up by doing things like fish and chicken in foil packets and putting them on the grill. I'd usually add lemon, capers, rosemary, wine, salt and peppper to the fish...and just go nuts w/seasonings or bbq w/the chicken. You can do pork chops and burgers that way too, but you'll lose the grill marks and have a bit more moisture.
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Karen
Member
09-06-2004
| Sunday, January 04, 2009 - 7:22 pm
Another dumb question from Karen (I really am quite competent in the kitchen, honest!): I decided at 6pm tonight that I'm craving sticky buns. Not those cheap from a tube into the oven cinnamon buns, but the honest to goodness let 'em rise yeast buns that my Dad used to make. I haven't made a yeast dough in years. Bought the ingredients, came home and started mixing. Now that it's rising I'm realizing that I followed the recipe exactly, using instant yeast instead of active dry. So I followed all the steps, including proofing the yeast. Did I mess up my dough? It's only been about half an hour so I'm not sure if it's rising or not. I know the two aren't interchangeable, but will the dough still be OK? Anyone know? (Guess I'll find out in another hour on my own, just curious...)
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Julieboo
Member
02-05-2002
| Sunday, January 04, 2009 - 8:16 pm
Karen, I dunno, but here is a super delish recipe from my fav recipe woman: http://thepioneerwoman.com/cooking/wp-content/uploads/2008/12/pws-cinnamon-rolls.pdf
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Karen
Member
09-06-2004
| Sunday, January 04, 2009 - 8:36 pm
So for anyone who's curious, the answer is No, I didn't mess up my dough. Fluffed up light as could be. I didn't get the 15 buns the recipe called for, though I have a habit of rolling my dough thick and cutting bigger than instructed, LOL. Letting 'em go for their 2nd rise now and then after dinner, into the oven they go. What work to satisfy a craving! Thanks for that link, Julie! Will have to try that one day!
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Urgrace
Member
08-19-2000
| Monday, January 05, 2009 - 9:23 am
So were the sticky buns as yummy as you remembered, Karen?
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Karen
Member
09-06-2004
| Monday, January 05, 2009 - 10:01 am
They were divine, Urgrace!! The craving hit at 6pm, and by 11pm, I was devouring not one, but two, heavenly buns. Absolutely worth the time and effort, and I'd forgotten how soothing and wonderfully fun it is to make bread. Soooo worth it.
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Heyltslori
Moderator
09-15-2001
| Monday, January 05, 2009 - 10:06 am
Karen, can you share your recipe?
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Julieboo
Member
02-05-2002
| Monday, January 05, 2009 - 11:06 am
Lori, make sure to take a peek at the link I posted above. But only if you want to die from yummy-ness!! I bet they are close to what Karen made. But beware, that recipe makes a butt-load. Karen's might be better if it only makes 15 buns. The one above makes something like 7 pans (of 8!!). I guess you could try it using only half the amount of the ingredients...
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Heyltslori
Moderator
09-15-2001
| Monday, January 05, 2009 - 11:14 am
I took a look at that Julie and they look and sound delicious!!
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Karen
Member
09-06-2004
| Monday, January 05, 2009 - 11:37 pm
Lori, here is the recipe I used. While it's not quite my Dad's recipe (which is on its way to me soon - somehow my baby sister managed to snag the recipe before he passed), they really were yummy. My sticky stuff in the bottom didn't come out properly... I think you need to bring the butter and sugar to a good rolling boil for a short time, instead of just warm until mixed. Enjoy!
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Heyltslori
Moderator
09-15-2001
| Tuesday, January 06, 2009 - 6:58 am
Thanks Karen!! You just know anything with "Ooey-Gooey" in the name is gonna be delicious. 
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Panda
Member
07-15-2005
| Monday, January 12, 2009 - 12:06 pm
Canadian friends - do you eat and like poutine? I will look it up but curious to hear first hand! A mom on my pregnancy board is saying that is all she is eating. Some said it is better in Montreal than Toronto..lol who knew?
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Cinnamongirl
Member
01-10-2001
| Monday, January 12, 2009 - 12:57 pm
I poutine.. My first try was in a little restaurant in Belle River, Ontario, I was hooked. Never had it in Montreal. Out here on the West Coast, I usually stick to New York Fries Poutine. Yum (although I haven't had it in a year or so, the whole trying to diet thing...blah)
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Zgoodgirl
Member
08-22-2003
| Monday, January 12, 2009 - 2:24 pm
The recipe that Julieboo posted looks really good, and extremely huge! But I have a big family, so that would be great for a Sunday morning get-together. I'm also sure they freeze pretty nicely too. Anyways, I really want to try the recipe this weekend. The problem, I HATE maple frosting. If anyone has a really good cream cheese one or maybe an orange one, I would greatly appreciate it!
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Yesitsme
Member
08-24-2004
| Monday, January 12, 2009 - 5:17 pm
You know, it looks like just a glaze-type deal. I would simply mix some confectioner's sugar with milk, and add extract. That is usually what I have seen for sweet rolls. For orange you could use orange extract, or I would think you could use orange juice for some of the liquid and maybe some orange zest. I usually just play around with frosting/icing. It usually turns out well and the only problem comes when someone wants the recipe and I have to try to remember what I put in it! I won't let myself learn to make yeasty cinnamon rolls. I don't think there are many things better and I would eat them until I was sick and fight not to share!
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Costacat
Member
07-15-2000
| Monday, January 12, 2009 - 5:24 pm
When I make an orange glaze, I use powdered sugar, butter, orange juice, a bit of milk, and orange zest. The butter and milk make it creamier, and the OJ and zest zip it right along. I do the same thing for a lemon glaze. For cinnamon rolls (which I do make from scratch), I tend to prefer plain vanilla, though (icing sugar, butter, milk, pure vanilla).
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Spitfire
Member
07-18-2002
| Tuesday, January 13, 2009 - 1:59 pm
I've made the pioneer woman rolls before. They are very yummy.
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Julieboo
Member
02-05-2002
| Tuesday, January 13, 2009 - 2:14 pm
I was thinking that too Zgood. I wonder if you could substitute vanilla for the maple??? Anyone know? Spit, how long did it take you to make 'em?
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Serenity
Member
06-28-2005
| Tuesday, January 13, 2009 - 3:34 pm
Panda- I love poutine. It looks like a big gooey mess in a bowl, but is very tasty! Lots of places in Canada have poutine on their menus.
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Spitfire
Member
07-18-2002
| Thursday, January 15, 2009 - 6:46 am
Julieboo it was awhile ago (over a year at least)....but I'm going to guess it took me most of the morning. I'm sure the muchkins didn't help out my cause though. It made alot and I froze most of it. Even out of the freezer they were still yummy and didn't taste freezer burnt. I like maple frosting so I used that but any flavor will do.
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Goddessatlaw
Member
07-19-2002
| Monday, January 19, 2009 - 10:34 am
Tishala, you out there? Does anyone know how to peel a butternut squash? I'm going to make Tish's butternut squash risotto today but I am confounded by how to peel a butternut squash. I've never cooked with or eaten one in my life.
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Tishala
Member
08-01-2000
| Monday, January 19, 2009 - 11:12 am
GAL, I think the best advice (the way I do it) is to cut the squash in half (or quarters if you prefer) and roast it in the oven at ~300 degrees for about 20 min. It then becomes really easy to take the flesh out. Another way of doing it is to cut it and then boil it for a short time. I haven't ever done it that way, though. I worry about the flesh getting too moist. And I like the roasting because, even though it doesn't cook it fully, it does help intensify the flavor a bit. Have fun! ETA: I just looked at epicurious, and they suggest boiling the squash whole for about 4 minutes (that way the flesh doesn't become waterlogged} and then letting it cool. Or you can put it in the microwave, which sounds nice, but I wonder about the subsequent texture of the squash. link
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Grooch
Member
06-16-2006
| Monday, January 19, 2009 - 11:27 am
i cut off the ends and use a potato peeler. Tho, Tish's way sounds easier.
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Goddessatlaw
Member
07-19-2002
| Monday, January 19, 2009 - 11:28 am
Thanks, Tish, wish me luck. I think I'll try the four minute boiling method it makes the most sense to me. And if that fails I have a second squash I can peel another way LOL.
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Costacat
Member
07-15-2000
| Monday, January 19, 2009 - 11:29 am
Yeah, I just use my Y-peeler. Works just fine. And you can't always cook the squash first. Some recipes, like roasted root veggies, want you to start with raw, cubed squash. And I use uncooked squash to start with when I make risotto.
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