navlys

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Viewing 15 posts - 256 through 270 (of 573 total)
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  • in reply to: What are you Baking the Week of May 1, 2022? #33958
    navlys
    Participant

      I baked the three cheese semolina bread from KA. It was delicious although it didn't have a lot of big holes. Probably didn't proof long enough. I had a gift certificate from KA and the free shipping was just too tempting. Now I have semolina flour, almond flour, cocoa powder, cinnamon, expresso powder and lemon powder to find uses for.

      in reply to: What are you Cooking the Week of May 1, 2022? #33957
      navlys
      Participant

        I made Holy Yum chicken with maple syrup and Dijon mustard. I did add a little honey with the maple syrup per one person's suggestion. It will definitely be a repeat.

        in reply to: What are you Cooking the Week of April 24, 2022? #33810
        navlys
        Participant

          I made Mozzarella baked chicken. I think the onions which I sweated rather than fried were the star of the dish. I had to empty the refrigerator and cabinets and somehow I found the perfect recipe for what I had left.

          in reply to: Brisket recipe #33719
          navlys
          Participant

            This recipe looks good! I hesitate to use my slow cooker because even on low it cooks too fast. I would have to use my oven. Instead of upping the temperature requirements on slow cookers for health requirements and destroying their whole purpose why don’t they just put a “use at your own risk” warning? My old slow cookers worked fine and I never had any health issues using them.

            in reply to: What are you Cooking the Week of February 6, 2022? #33090
            navlys
            Participant

              I have pretzels and cheddar cheese wanting to be used. I found a recipe for chicken cutlets that uses honey mustard, crushed pretzels and cheddar cheese. Why not?

              in reply to: What are you Cooking the Week of January 23, 2022? #33025
              navlys
              Participant

                I bought a big bag of onions for the two of us…..probably on sale. So I caramelized a few in the oven and put them on top of my baked chicken thighs. I froze the rest. I was going to make French onion meatloaf for tonight but I may copy Joan and make soup instead. It’s cold here in Florida.

                in reply to: What are you Cooking the Week of January 23, 2022? #32969
                navlys
                Participant

                  We had marinated pork tenderloin. My husband is a meat and potatoes man whom I should have converted . I refuse to pay the current beef prices so pork, shrimp and chicken have been my staples. I did see cod on sale at WinnDixie or Publix.TBD.

                  .

                  in reply to: What are You Cooking the Week of December 26, 2021? #32576
                  navlys
                  Participant

                    I boiled some TJ's red pepper soup and added meatballs and filled pasta pillows. A little spice here and a little spice there and ....not bad.

                    in reply to: The Christmas Shrew #32575
                    navlys
                    Participant

                      Two days ago my husband found ants in the bathroom. He wasn't as humanitarian as some of you, he didn't trap them and release them, he smashed them and then put out ant traps. Our house sits on a slab and somehow the ants came up for the holiday festivities. Bad move.

                      in reply to: Deep Dish Pizza Bagels? #32470
                      navlys
                      Participant

                        Sounds interesting but too much work for dogs in a blanket. For a wine event I made crescent roll pigs in a blanket (smoked sausage) with rosemary springs around the rolls and a cranberry mustard sauce in the middle. I found the idea on the internet. Not a sophisticated crowd and they went quickly.

                        in reply to: What are you Baking the Week of December 12, 2021? #32384
                        navlys
                        Participant

                          Thanks for the recipe CW! I'll try it when I run out of my mix.

                          in reply to: Imported Swiss Cheese #32369
                          navlys
                          Participant

                            If you tried the real imported Finlandia regular (not lacy)cheese you would not find it bland. I think your comment about the 60 day requirement for raw milk explains why they use pasteurized milk instead.

                            in reply to: What are you Baking the Week of December 12, 2021? #32364
                            navlys
                            Participant

                              My husband loves brownie brittle. I found a Betty Crocker mix at Dollar tree. You had to mix it by hand and press it into a pan. It was a pain to make but it turned out amazing. I believe it has been discontinued but I found more at another DT. Finally I realized that I could use my mixer with the paddle. It was now a piece of cake (brittle) to make. I don't know what kind of cocoa was used but I did read that the mix contained some GMO ingredients. The expiration date is November something but that doesn't matter to me. This brownie brittle is much better than Sheila's.

                              in reply to: Imported Swiss Cheese #32363
                              navlys
                              Participant

                                I like the cheese made with unpasteurized milk. I think the Finlandia cheese which I liked is now being made in the US with pasteurized milk which takes away from the flavor. I'll have to try the Emmantaler . Finlandia is good in a sandwich.

                                in reply to: What are you Cooking the Week of December 12, 2021? #32334
                                navlys
                                Participant

                                  I made steak and ale soup from cuisine at home. I found it to be very bitter (I assume from the ale)and it was tasteless. So I threw in some poultry seasoning, some various Penzey medleys and finally a tablespoon of sugar did the trick. It turned out delicious but I could never duplicate it.

                                Viewing 15 posts - 256 through 270 (of 573 total)