cwcdesign

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Viewing 15 posts - 1,351 through 1,365 (of 1,431 total)
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  • in reply to: Did You Cook Anything Interesting the Week of August 28, 2016? #4659
    cwcdesign
    Participant

      This week seems to have been pasta week. I tried a 5-ingredient recipe for Creamy Spinach Tortellini. While it looked good and was easy, none of us liked it all that much. But, on Saturday night, I made one of Will's favorites - One pot bacon cheeseburger pasta. It's amazing how much difference a decent stove makes. This is supposed to be a Β½ or so recipe once everything's ready to go. At our other rental, it would take me an hour or so just to cook and I always had to worry about the pasta getting stuck to the pan. Not this time - I was done in 35 minutes and no sticking. Yay!

      in reply to: Happy Birthday Mike Nolan!! #4658
      cwcdesign
      Participant

        A belated Happy Birhtday to you Mike! I hope it was a great day and the cake was delicious

        in reply to: Prayers needed please #4615
        cwcdesign
        Participant

          Wonky, I am so very sorry to learn of this awful situation for your sister and your family. They are very lucky to have such a strong, supportive family member as you.

          Sending prayers for healing and peace, Carol

          • This reply was modified 9 years, 1 month ago by cwcdesign.
          in reply to: Happy Birthday Mrs Cindy #4605
          cwcdesign
          Participant

            I sent Cindy an e-card because I couldn't get some flowers sent in time. Got a quick reply (bluemountain makes it easy to do that). Her caregivers took her to her favorite Vietnamese restaurant for lunch and she was very happy. When the flowers arrived 2 days late, I got a text with a picture of them. Turns out she'd had a bad day in between. The flowers lasted almost a week, so I heard from her most recently 2 days ago. Hope that helps

            in reply to: Dropping in to say Hi! #4604
            cwcdesign
            Participant

              Sarah, it is SO good to hear from you. I'm sorry to hear of your miserable weather. We just dodged Hermine with some winds, power outages and trees down. It went west of us so we avoided the damage you're seeing on TV. And the tide was going out. It's possible RandyD was hit hard.

              I got an email today from jej asking if there was anything left of the BC. I gave her the info on this and the FB group. Hopefully she'll join us.

              Sending healing prayers to Jozy. I'm sorry to hear

              in reply to: Dairy Foods and Fat #4490
              cwcdesign
              Participant

                Wow, Mike. That's really interesting. Who'd a thunk it

                in reply to: Dairy Foods and Fat #4486
                cwcdesign
                Participant

                  As soon as I read an article or two about this, I started buying whole milk again. One bonus is that it keeps better than 1%. I've stuck with butter, cream and full fat cream cheese in cooking - just tried to be judicious in their use. I'll have to try whole milk yogurt next.

                  cwcdesign
                  Participant

                    On Sunday I made a chicken Caesar salad with Karen Noll's eggless Caesar dressing. I tried something new and marinated chicken tenders in some of the dressing. Then I cooked them in the panini maker. It only took about 3-4 minutes and they had nice grill marks. On Tuesday, I made the Pioneer Woman's Vegetable stir fry. We love it in our family - tons of vegetables and a nicely flavored sauce. I also cooked a skirt steak I had in the freezer to add some meat to the dish - I thinly sliced it, tossed it with a little soy sauce and sesame oil and then cooked it before I cooked the vegetables, a nice addition. Last night was simple burgers.

                    in reply to: What Did You Bake the Week of August 21, 2016? #4468
                    cwcdesign
                    Participant

                      I baked the Salted Caramel Bundt Cake on Friday. I posted about my results in that thread. A delicious cake, BU I need some practice with the bits and pieces.

                      The Great British Bake Off started its new season (series 7) on the BBC last week. We streamed it after the first episode - it was cake week and they made drizzle cakes - very appropriate for this recipe. I like the bakers they have this year

                      in reply to: Salted Caramel Bundt Cake #4466
                      cwcdesign
                      Participant

                        I made this on Friday. I decided to make sure all the ingredients were at room temperature. I weighed my flour and guessed at using KAF's 4.25 ounces per cup and I'm glad I did - I think it was the right amount of flour. With the flour mixture in the KA stand mixer, I put it on "stir" and started adding the wet ingredients one at a time, the creamer, the butter (1 stick at a time), the vanilla and the eggs (also one at a time). I did have to increase the speed to 2 for mixing and then I beat it for 3 minutes per instructions. It is what I have learned from Great British Bake Off a Drizzle Cake. The butter syrup is delicious, but I didn't poke big enough holes for it all to seep in - I used a bamboo skewer - next time a chopstick. So the cake is a little drier near the top. The salted caramel sauce is a keeper. It is definitely worth making again.

                        • This reply was modified 9 years, 1 month ago by cwcdesign.
                        in reply to: Heard from Zen #4388
                        cwcdesign
                        Participant

                          I haven't been able to get to Zen's site in probably a month because it won't load on any of my devices.

                          I "visited" with MaryAnn earlier this week and asked about the FB group but didn't get a response. The wedding is Saturday and she's been busy with the pups. I'll ask her again after the wedding.

                          cwcdesign
                          Participant

                            BakerAunt, I will post it when I get it right. Does ketchup count as a tomato-based product, because there is some in the sauce? But you might check out this series of cookbooks by Lynn Alley (the link is to the first one)
                            https://www.amazon.com/Gourmet-Vegetarian-Slow-Cooker-Sophisticated/dp/158008074X/ref=sr_1_5?ie=UTF8&qid=1471995955&sr=8-5&keywords=Lynn+Alley
                            I love all 3, the first is around the world, second is regional cooking and third one is vegetarian. You can get them used for 1Β’ and up.

                            Lots of flavor and no canned soup πŸ™‚

                            rottiedogs, that all sounds wonderful to me. Being New Englanders ourselves, we're having a tough time not having access to farm fresh corn here, where you knew it was picked that morning or afternoon. I've never heard anyone down here rave about how sweet the corn they got was.

                            • This reply was modified 9 years, 1 month ago by cwcdesign.
                            in reply to: What did You Bake the Week of August 14, 2016? #4294
                            cwcdesign
                            Participant

                              I made the Honey Vanilla Poundcake that I discussed in another thread

                              cwcdesign
                              Participant

                                On Sunday I made slow cooker Honey Garlic Chicken. I've been playing with recipe and go the flavors right this time. I used chicken tenders which were on sale (we're not a dark meat family) and I learned I can make a smaller quantity of sauce. All I need now is to get the cornstarch ratio correct for thickening the sauce which the author did not do at all. I've been asked to make it again soon. I also made a batch of pimento cheese.

                                in reply to: Pound Cake: Loaf Pan or Bundt Pan #4281
                                cwcdesign
                                Participant

                                  At the last minute I was asked to bake a birthday cake for a co-worker. I said I didn't have time to make more than a bundt cake and I would make this one that I had been planning to make. I think I had the oven temp wrong because I started checking the cake at 45 minutes (recipe for loaf pan said 50-60 minutes). I stuck in my tester and it came out clean, no little crumbs stuck to it, which of course made me nervous. It also didn't rise as high as I'd expected although the top looked like the photo. Well, everyone loved it - great flavor - but it was dry. I spoke with Chef this morning and she said it was really good, but I asked if she thought it was dry and she said maybe a little. I told her about the oven and we laughed and I said it's hard when you can't do QC. I also think there was a problem with how she combined ingredients, so I'll post later with that info and see what you all think.

                                Viewing 15 posts - 1,351 through 1,365 (of 1,431 total)