navlys

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  • in reply to: What are you Cooking the Week of July 30, 2023? #40043
    navlys
    Participant

      I marinated a pork tenderloin baked it and served it with a zucchini orzo dish with tomato, onion and pesto from the nyt. If I can get one of their recipes online I always read the comments. They are very enlightening.

      in reply to: What are you Cooking the Week of July 30, 2023? #40044
      navlys
      Participant

        I marinated a pork tenderloin baked it and served it with a zucchini orzo dish with tomato, onion and pesto from the nyt. If I can get one of their recipes online I always read the comments. They are very enlightening.

        in reply to: What are you Baking the Week of July 30, 2023? #40033
        navlys
        Participant

          Baker Aunt, I checked out the above recipe. One difference is mine does not whip the 3 egg whites and uses 3 whole eggs. Oddly enough the amount of flour is the same but there is a 10 gram difference in weight. The recipes are very similar although there is no lemon in the one I used but there is both vanilla and almond extracts. I also used an 8" square pan and baked it a shorter amount of time than called for. I may have to order more almond flour now!

          in reply to: What are you Baking the Week of July 30, 2023? #40031
          navlys
          Participant

            I finally finished using up most of the almond flour that I purchased (why???) Anyway one of my friends mentioned this almond cake her son loves and said it was an easy recipe. And it called for almond flour!!! So I made it and it is delicious. I had to search for the source of the recipe and it comes from Milk Street. It's called "the best Spanish almond cake". It doesn't have butter or oil. It does call for 3 eggs and 3 egg whites. I didn't have turbinado sugar for the top so I used brown sugar. I'm sure the recipe can be found on line but I don't want to ruffle any feathers so I'm not printing it.

            in reply to: What are you Cooking the Week of July 30, 2023? #39983
            navlys
            Participant

              Lamb loin chops with epicurious' recipe which take 16 minutes after marinating. Served with salad and a baked potato. The lamb loin chops were only $5.99 at Costco and they were thick.

              in reply to: What are you Cooking the Week of July 23, 2023? #39964
              navlys
              Participant

                We went to our Bocce captain's house for a team dinner. We had homemade strombolis and salad. I made the salad. One couple brought some delicious ice cream from a local dairy.

                in reply to: Wheat prices continue to rise #39818
                navlys
                Participant

                  BJ's had a 5 lb bag of 00 pizza flour for sale with a coupon. I don't make enough pizza to warrant a purchase. I still have to use up my almond flour, my lemon powder, my cheese powder, my dough improver, my expresso powder, my cocoa powder, my milk powder.....and my husband gave me another $100 gift card!!!!!!

                  in reply to: Today (July 19th) is National Hot Dog Day #39816
                  navlys
                  Participant

                    Ok hot dogs may be tasty but they are not necessarily good for your body!

                    in reply to: What are you Baking the Week of July 9, 2023? #39731
                    navlys
                    Participant

                      Just a comment on a previous thread on the pizzelles that I made. Their taste definitely got better as time went on. I would make them again even if they didn't look perfect.

                      in reply to: 2023 Garden Plans #39706
                      navlys
                      Participant

                        Mike that's a funny story!

                        in reply to: What are you Baking the Week of July 2, 2023? #39674
                        navlys
                        Participant

                          I decided to make pizzelles after tasting them at a recent party. The problem I always have is that the shape of the cookie is always lopsided. I try (with my Tbls. scoop) dropping the batter off center to the right, off center to the left, up and down and in the center. They are never even. To be honest I made too many and they are a little tasteless. I used vanilla extract and almond extract. The person who made them for the party used anise oil which you have to order online. My pizzelle iron is from Villaware.

                          in reply to: What are you Baking the Week of June 25, 2023? #39614
                          navlys
                          Participant

                            You are such a considerate host BA! Or should I say "hostess"?

                            in reply to: What are you Baking the Week of June 25, 2023? #39607
                            navlys
                            Participant

                              I only had a little more than 1/2 cup of semolina flour left and dough improver (not yet open) so I looked for a pizza recipe that only used 1/2 cup of semolina flour. The recipe only made one crust but it looked thick so I divided the dough in half. I ended up with a pizza cracker instead of a pie. Oh well.

                              in reply to: Thread for Joan #39579
                              navlys
                              Participant

                                Wishing you lots of strength at this time of sorrow!

                                in reply to: Thread for Joan #39578
                                navlys
                                Participant

                                  Wishing you lots of strength at this time of sorrow!

                                Viewing 15 posts - 151 through 165 (of 573 total)