Italiancook

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Viewing 15 posts - 1,471 through 1,485 (of 1,507 total)
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  • in reply to: What Did You Cook the Week of June 12, 2016? #1957
    Italiancook
    Participant

      From ATK's "The Complete Cooking for Two Cookbook," I made Minute (Cubed) Steak with Garlic-Parsley Butter.

      I also made my second favorite meal -- beef liver with mashed potatoes 'n gravy and tomatoes. Bought the tomatoes at the farmer's market, and they tasted good.

      My favorite meal is the liver, gravy & mashed potatoes with slow-cooked green beans. I bought the green beans at the farmer's market, but by the time hubby brought back the cottage ham from the meat market, it was too late to start them. I'll cook them today.

      in reply to: What Did You Bake the Week of June 12, 2016? #1956
      Italiancook
      Participant

        I had a bag of limes, so I baked Lime Meltaways from "Martha Stewart's Cookies."

        in reply to: Happy Birthday Kidpizza!!! #1551
        Italiancook
        Participant

          Cass, I am inspired by the grateful attitude you display in your post. Thank you for sharing.

          in reply to: Barley Flour #1547
          Italiancook
          Participant

            Thanks, BakerAunt, for your expertise and recipe suggestions. Like you, I use pearl barley in soups. I appreciate you for giving me a source for barley flour. I probably would not have known about refrigerating/freezing it if you hadn't told me!

            in reply to: Happy Birthday Kidpizza!!! #1511
            Italiancook
            Participant

              We haven't officially "met," KidPizza, but I enjoyed and learned from your posts on the BC. Didn't post; just read. I also wish you a Happy Birthday!

              in reply to: What Did You Bake the Week of June 5, 2016? #1481
              Italiancook
              Participant

                Thanks, BakerAunt, for the lemon curd cake filling thread. As a result of your recommendation, I've ordered "The Perfect Cake." I want to make the lemon cake.

                in reply to: What Did You Bake the Week of June 5, 2016? #1431
                Italiancook
                Participant

                  BakerAunt, I didn't know about this technique. Thanks. I'll try that next time I want a lemon curd filling. As the top layer was slipping and sliding off the plate, I thought, "There has to be a trick to this." Now I know!

                  Italiancook
                  Participant

                    I haven't cooked. Been eating prepared meals from the freezer. My only from-scratch endeavor was tomato-basil bruschetta for dinner last night. Delicious! Hubby planted herbs in containers on the patio. It was great to harvest fresh basil. For some reason, we kill off all the herbs we try to grow in the house.

                    in reply to: What Did You Bake the Week of June 5, 2016? #1420
                    Italiancook
                    Participant

                      Banana Bread.

                      From "Martha Stewart's Cakes" I baked Vanilla Layer Cake. It was my second time baking it. The icing for it suggested in the cookbook is delicious, but I prefer chocolate icing on white and yellow cakes. So this time, I used lemon curd between the layers and didn't ice it. The problem was that the top layer slid off the bottom because of the slippery curd. I cut the cake into serving pieces and "flash froze" them before putting them in a freezer bag. Of course, when microwaved to thaw, the top will slide again. But it's a good cake that's quick to pull together.

                      Wonky, I didn't make the Raisin Bread. I cut my thumb and didn't want to put it in bread dough. Instead, I made Peanut Butter Cookies for a family with children. I didn't have to touch the dough. For the first time, I used a recipe that calls for Crisco, not butter. I disliked the dough. I don't think it had enough fat. Next time, I'll go back to my tried and true recipe that uses butter. But, the cookies tasted good, and the children will enjoy them.

                      in reply to: Italian Measuring Spoons #1281
                      Italiancook
                      Participant

                        Of course, Mike. Metric measuring spoons. That's what I need to search for. I don't know why I didn't think of that. I've purchased a metric scale for these recipes. And, a metric beaker. So metric measuring spoons has to be correct. Thanks!

                        in reply to: Kid Pizza Needs Some Help #1262
                        Italiancook
                        Participant

                          You may reassure him, Mike, by telling him there's a new poster who is almost totally ignorant about technology. If I can figure this out, so can he. When I was reading but not posting on the BC, I liked his posts. I hope his health improves to the point he can join us.

                          in reply to: For fans of Amish White Bread #1115
                          Italiancook
                          Participant

                            Thanks, Wonky & BakerAunt for your help. I'm planning on making this raisin bread on Saturday. I'll let you know how it turns out when BakerAunt posts her weekly, "What did you bake." Of course, if I flop the recipe, I may not want to mention it.

                            in reply to: For fans of Amish White Bread #1032
                            Italiancook
                            Participant

                              I'm not a big bread fan, so I only make it when I want something specific. If I'm hungry for tomato-basil bruschetta, I make Cuban Bread. If I want a sandwich with Italian deli meats, I use KAF Tuscan-Style Bread with Herbs. Now, you have me yearning for raisin bread. I haven't had a good loaf of raisin bread since we left Chicago.

                              In total, how long do you knead the dough in your KA? You say 5 minutes after addition of raisins, but how long prior to that? I ask, because I make bread infrequently and haven't yet mastered kneading in the KA.

                              Thanks.

                              in reply to: Granola bars recall #993
                              Italiancook
                              Participant

                                Thanks, Mike & BakerAunt, for all the posts about food recalls. The article you linked us to is interesting, Mike. I had wondered why there were so many recalls.

                                in reply to: Giant Flour Recall #606
                                Italiancook
                                Participant

                                  BakerAunt, maybe you wouldn't have to throw it away. I believe, but may be wrong, that if there's a food recall, the grocery store will take it back. I don't know if they give a store credit or refund your money. I've been involved in two food recalls. I know they took back the product, but I can't recall whether they refunded my money in any way. A call to your store's customer service would give you and answer if you don't want to traipse to the store bags in hand.

                                Viewing 15 posts - 1,471 through 1,485 (of 1,507 total)