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Wargod
Moderator
07-16-2001
| Thursday, August 27, 2009 - 10:30 pm
Ah, with no teeth pulled or anything like that you'll have more options, like spicy foods wouldn't hurt him as long as they're soft. Chicken might be good (boneless, skinless) once he gets a little more used to it, maybe cut into smaller pieces so not much chewing involved. Fish is soft too if he'll eat that. Burritos probably wouldn't be good with the tortillas, but how about taco salad, minus anything too crunchy? Or crockpot of beans. Sis had some major dental work done last month and had to go through the soft food diet, but also had to avoid spicy stuff. Mac n cheese and mashed potatoes (along with yogurt and applesauce) were a big part of what she ate.
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Sugar
Member
08-15-2000
| Thursday, August 27, 2009 - 11:16 pm
One of my favorite take to work for "food day" things was to throw a couple of boxes of Au Gratin potatoes in the crock pot with small cut up pieces of ham. I'd put it together right before leaving for work and then let it cook on my desk. It was a favorite and is pretty soft.
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Texannie
Member
07-16-2001
| Friday, August 28, 2009 - 4:49 am
bless his heart! eggs are good. hamburger stroganoff. that chicken spinanch enchillada casserole that i posted yesterday is really soft.
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Goddessatlaw
Member
07-19-2002
| Friday, August 28, 2009 - 5:50 am
Teach - I made lasagna roll-ups last night, they are tasty and soft. Cook lasagna noodles for 10 minutes and layout flat. Mix 10 oz drained spinach, 15 oz ricotta, 1/2 cup of parmesan cheese, 1 egg and 1 lb cooked hamburger (drained). In a 9 x 11 oven dish, spread 1 cup of your favorite spaghetti sauce. Spread the ricotta mixture over each lasagna noodle, roll up the noodle and place seam-down in the pan. Cover with the rest of your spaghetti sauce and mozarella cheese and bake (covered) for 50 minutes at 350 degrees. Creates about 10 servings. Fun and simple to make, nice and soft for his sore little mouth. Poor guy.
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Whoami
Member
08-03-2001
| Friday, August 28, 2009 - 6:09 am
Mmmmm, that lasagna rolll up sounds good! I may have to try it! Texannie, am I just ignorant or is there a reason I'm not seeing a chicken spinach enchallada casserole recipe somewhere? The name of it alone sounds yummy, so I wanted to check it out and see if its something I could do!
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Texannie
Member
07-16-2001
| Friday, August 28, 2009 - 6:35 am
i think i posted it in the 'whats for dinner' thread, but here it is again. i made it last night with lowfat cheese and non fat sour cream. Chicken Spinach Enchilada Casserole Serves 6 2 chicken breasts 1/2 lb. fresh spinach or one package frozen chopped spinach thawed and drained well 1/2 large coarsely chopped onion 2 Tbsp. butter 1 cup sour cream 1 cup chopped green chili 12 oz. grated cheddar cheese 12 oz. grated Monterey Jack cheese 3-4 large corn tortillas (softened in warm chicken broth) 1/2 tsp. cumin 1/2 red bell pepper, chopped 3 garlic cloves, minced Toppings: diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside. Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole dish (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Top with all the garnishes listed. Delicious!!
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Teachmichigan
Member
07-22-2001
| Friday, August 28, 2009 - 7:06 pm
THANK YOU!! I'd completely forgotten about eggs - so a frittata will be perfect. He also loved the sound of lasagna roll-ups. He's a lasagna fanatic, so that's right up his alley. 
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Whoami
Member
08-03-2001
| Saturday, August 29, 2009 - 2:23 pm
Thanks Texannie! That looks yummy!
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Texannie
Member
07-16-2001
| Saturday, August 29, 2009 - 2:24 pm
hope you like it!
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Dipo
Member
04-23-2002
| Tuesday, September 01, 2009 - 5:55 pm
I am making the chicken recipe above, but I have never poached chicken, do I season the water? use chicken broth or water? TIA. I am just doing the chicken tonight, will make the whole recipe tomorrow.
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Twinkie
Member
09-24-2002
| Thursday, September 24, 2009 - 4:28 pm
Help! I just made the saltine cracker toffee that was posted here and I'm a little floored by the last line. Let cool 1/2 a day. ???!!?? Is that really serious? How about if I put the pan on a cool surface with a fan blowing on it? I mean if its really half a day that's 12 hours and that's insane!
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Dipo
Member
04-23-2002
| Thursday, September 24, 2009 - 7:53 pm
twinkie I would guess they meant 1/2 hour.
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Twinkie
Member
09-24-2002
| Thursday, September 24, 2009 - 8:08 pm
Thanks, Dipo, but I don't think so. I just tried to break it up some and after almost 4 hours its still not breaking up well. I think a couple more hours should do it, though. It tastes great, its just not breaking up easily. Tastes like Heath bars! YUM!
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Texannie
Member
07-16-2001
| Thursday, September 24, 2009 - 8:11 pm
you can put it in the fridge to set
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Twinkie
Member
09-24-2002
| Thursday, September 24, 2009 - 8:53 pm
Thanks, Annie. I'll do that next time I make it. For tonight I'm just gonna put it in the cold oven for the night and try it again tomorrow.
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Dipo
Member
04-23-2002
| Friday, September 25, 2009 - 1:35 pm
Wow, I have never heard of anything that had to cool for that long. How is it??
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Goddessatlaw
Member
07-19-2002
| Sunday, September 27, 2009 - 11:39 am
Tex, I am going to surprise Colossus with your Chicken Enchilada recipe this week!
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Texannie
Member
07-16-2001
| Sunday, September 27, 2009 - 12:35 pm
if he doesn't love it, smack him for me! LOL and if you use low fat cheese and sour cream, it's not all that bad for you.
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Twinkie
Member
09-24-2002
| Sunday, September 27, 2009 - 4:28 pm
I don't think I'll ever make the cracker toffee again. Even after a whole day of "cooling" it was still ridiculously hard to break up and get out of the pan. It tasted good but not good enough to be that much trouble.
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Debra
Member
11-20-2003
| Monday, September 28, 2009 - 5:38 am
Twinkie sorry you had a hard time with the toffee. I made it last year with no problems and would make it again, it was delicious. I made mine in the evening and let it cool overnight.
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Teachmichigan
Member
07-22-2001
| Monday, September 28, 2009 - 7:58 pm
My mom lined her pans w/parchment when she made the toffee, and I don't remember her having a ton of trouble getting it out.
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Costacat
Member
07-15-2000
| Thursday, October 01, 2009 - 9:20 am
Whenever I make any candy, I line the pans with parchment and then, depending on the candy, may butter the parchment. I never have problem getting candy out of a pan. I've been trying to recreate the delicious coconut candy I bought in Maui (from a "home cook" on the way to Hana). It's very close to a praline, but I think it's made with brown sugar. The instructions she gave were "boil sugar and butter and add fluffy coconut". LOL. So did not work. I've managed to almost recreate the candy, using sugar from Maui sugar canes, but I think it needs more molasses or brown sugar rather than cane (blonde) sugar.
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Bbfreak
Member
07-06-2009
| Thursday, October 01, 2009 - 8:21 pm
Costa, I have a friend that just moved to the Big Island of Hawaii. I will pass the info along because she works in the food industry there. Myybe she can come up with the solution. DO you think the climate and humidity plays a part in the finished product? I also have a question for all of the cooks out there. My Husband is a truck driver and is only home every 2 to three weeks. His colesterol level was through the roof from eating at truck stops. He bought one of those "Lunchbox" cookers because a microwave was too high in electricity to cook in the truck. Last week he made pasta and tomato sauce in a slow cooker bag and was happy. It took about 2 hours. He dropped raw pasta in with a small jar of tomato sauce. The question I have is....Do any of you have recipes that can go with this cooker? He made meatloaf tonight. The meatloaf was cooked in a mini loaf pan , about 1 lb of beef took 2 hours. But it was still pink in the middle about 1 inch across. That leads me to believe that it is about 260 degrees, Max. The cooker has metal sides and he puts the Mini loaf pan in the bottom of it and it is about 8 inches deep by about 7 inches wide. Kind of like those warming pans you find on a Buffet. Any Suggestions?
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Twinkie
Member
09-24-2002
| Thursday, October 01, 2009 - 10:18 pm
I can't help you with that but I can tell you what dropped my cholesterol drastically. Its called Lovaza and its a prescription but all it is, is a mega dose of Omega 3 acid. Each pill is 1 gram. I take 2 twice a day and in only 3 weeks my blood work showed a huge change. My doc is very pleased and is keeping me on it.
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Tishala
Member
08-01-2000
| Saturday, October 03, 2009 - 1:56 pm
This might be off topic, but there's a great food blog I go to quite a bit with has really excellent recipes culled from a variety of other blogs. It's called Tastespotting. It has something for nearly every taste, from Indian to Vietnamese to Greek to American food of every variety, although it tends to have more dessert recipes than I think it needs. It also has beautiful pictures.
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