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 Posted: Fri Jun 16, 2006 6:07 pm
This sounds like fun:
Any flavor taffy:
INGREDIENTS:
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
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DIRECTIONS:
Butter 2 large baking sheets, and set them aside.
In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.
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Posted: Sat Jun 17, 2006 8:28 am
lmao, that sounds great fun and very messy!!
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Posted: Tue Jun 27, 2006 10:45 am
Oh, one of the things I bought while in Pigeon Forge, TN (they have a lot of outlet malls!) was a recipe box I want to fill with some good recipes, so I'll be going through this thread sometime soon and hopefully trying some of them out! cheese_whine
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Posted: Tue Jun 27, 2006 12:31 pm
i've started up a links library thread in my guild, i'm going to have a post dedicated to links to good recipe sites 3nodding
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Posted: Thu Jul 06, 2006 7:52 pm
ToeFingers Recipe?
Not sure if it qualifies, but I have a five pounds of boneless pork loin I am getting ready to put into the oven.
So far, it is sitting in orange and pineapple juice, and covered with garlic granules and dehydrated onion and pineapple chunks.
I am going to put it in at 350? F and will let it cook, foil covered, for 2 hours.
*crosses fingers* MysticfawN Ooooh yum! Let us know how it turns out! Sounds like a wonderful recipe to me! ColinMackay Okay ToeFingers, that really does sound god. How did it turn out? How DID it turn out? I've gone through the whole thread and transcribed all the recipes I want to try, and if this turned out good, I'm writing it down! Next I have to track down the paper on which I wrote down a slew of recipes from my mom (the one from which I copied the hot and sour soup recipe onto here, although there were other things like potstickers and raspberry tort on there!), AND go through some of my yummy-looking cooking magazines I keep filing away in a drawer in the kitchen.. cheese_whine
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Posted: Thu Jul 06, 2006 7:54 pm
I just counted and I now have 7 recipes in my recipe box; all from here!! 4laugh (8 if I add the pineapple pork loin!)
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Posted: Thu Jul 06, 2006 10:53 pm
Sorry about that.
It wasn't all that. It was edible, but not exciting.
I imagine a touch of brown sugar may have helped things a bit.
And maybe removing it from it's "bath" and broiling it a bit before serving.
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Posted: Fri Jul 07, 2006 12:23 pm
MysticfawN I just counted and I now have 7 recipes in my recipe box; all from here!! 4laugh (8 if I add the pineapple pork loin!) WOW! very cool! I'm sure my ramen mix didn't make it tho :p~
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Posted: Fri Jul 07, 2006 12:46 pm
magikjaz MysticfawN I just counted and I now have 7 recipes in my recipe box; all from here!! 4laugh (8 if I add the pineapple pork loin!) WOW! very cool! I'm sure my ramen mix didn't make it tho :p~ It did! Actually, that's the ONE I felt like doing last night and trying out too! I was craving it! But I don't have an onion, so that's on my shopping list! 4laugh
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Posted: Wed Jul 12, 2006 5:25 pm
WickedPotato
Red Potato and Green Beans
Bring a pot of unsalted water to boil, then add ten or more baby red potatoes, skin on, into the pot and let that boil until a fork inserted into the center of a potato goes in easily. Remove from heat, drain potatoes and let cool. (You could actually halve the potatoes before boiling resulting in less cooking time.) Fill a large bowl with ice water and set aside. Bring another pot of unsalted water to a boil, then, add at least a pound of green beans (I think at least a pound, maybe more or less) that have been washed, and the ends have been trimmed off. Let this boil until the green beans are cooked to your liking. I tend to cook them long enough for them to be just past al dente. Remove from heat, drain, then, plunge into cold water to keep them from cooking longer and turning a sad looking green. Once the potatoes are cool, slice them into bite size chunks, (if you didn’t do that prior to boiling) and place them into a large bowl, drain the green beans, pat dry with paper towels and add them to the potatoes. Dice a medium sized red onion (or half a red onion, depending on taste) and add that to the bowl of beans and potatoes. Drizzle with extra virgin olive oil, then, add the juice of a lemon, red wine vinegar, salt and fresh ground black pepper to taste. These last step depends on how weak or strong you like your vinaigrette, its very important to taste as you go, adding as needed rather than dumping too much in the beginning. Mince a generous amount of fresh parsley and add to the salad. Toss well to coat everything, and serve either room temperature or chilled.
I tried this one just now! Jason doesn't like raw onions though, so I fried them a little first. (I want to try it sometime with the raw onions like it says because I can tell it would give it a nice flavor!) I also realized as I was adding parsley that Jason doesn't like parsley, so I didn't add very much, but I liked the parsley taste, so I added extra to my portion! I couldn't seem to add enough red vinegar though.. I really like vinegar! But the bottom of the bowl was swimming in it, so does more extra virgin olive oil help the vinegar to stick to the food better? Or does it help it NOT to stick? I really liked it! Although it does make more of a salad or side dish than a main dish, so I know Jason's going to be hungry still... Next time I want to try it with cilantro (he loves that!) instead of parsley, and black olives instead of onions. He LOVES black olives! The potatoes came out a PERFECT smooth consistency, and the green beans were nice and crispy, although not too much so. Oh, and I didn't buy nearly a pound of green beans. I added a big handful, weighed it, added another big handful, weighed it, and it didn't even come out to a quarter of a pound, but any more than that and it would have been too much! I think it came out great! And I have leftovers for lunch tomorrow, which is good because I forgot to buy lunch stuff this week! Thanks for the recipe, Potato!
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Posted: Fri Jul 21, 2006 9:40 am
jennimac This is one of my favorites, but I don't make it often because my husband doesn't like tomatoes: Cookless Tomato Bruschetta Fresh tomatoes - diced Parmesan Cheese = freshly grated Olive oil - maybe a tablespoon Garlic - chopped - one clove, or more if you like garlic Fresh Basil - Maybe 5 to 10 leaves Fresh mint - 5 to 10 leaves Salt and Pepper to taste Cooked Pasta - if you want, or toast or tortillas or whatever you want the brushetta on. Combine all ingredients and enjoy! If you feel like warming the cheese and oil a little, you can set your bowl into the pasta water as it warms and starts to boil. But I love this dish cold! It's a nice contrast to the pasta, yum! Maybe I should go buy fresh ingredients tomorrow and treat myself and my daughter. Or Fawn, would you like some? Jenni and I made this at her house on Monday!! I liked it! Jade did not. She thought the garlic was spicy. magikjaz Recipe #2 This one is my favorite...it going to sound a bit weird, but i figured I'd share it anyway. Pork ramen eggs onion cheese oil Cook a package of pork flavored ramen according to package. Let sit for about 10 minutes. take eggs and seperate putting whites in one bowl and yolks in another. Dice onion (this is of course optional if you dont' like onion...i like it cuz it adds flavor) heat oil in pan and saute onions until translucent. Add whites in pan and cook until almost done (like scrambled eggs).Pour ramen noodles into pan and heat up, incorporating whites and onions in so it's eventlly mixed. When eggs are completely cooked scoop half of noodle mixture into bowl (this is where it's a little odd) Take yolks and put all but one on top of half (i usually use 3 eggs, so i put 2 yolks here) mix it up. Heat from noodles will cook it slightly so it won't be raw, but it won't be scrambled...kinda a poached egg consistancy....sprinkle layer of cheese (I use colby jack blend, but you can use whatever you like) then scoop rest of noodles on top and put remaining yolk on top of that and mix together. Sprinkle more cheese if you want. Then dig in and enjoy. It's my favorite breakfast meal. Sorry if it grosses anyone out. I tried this just now for breakfast!! 4laugh I wasn't sure whether when you add the noodles to the egg-white/onion mixture if you drain the noodles first or add the soup too. I did just the noodles, and good thing because it was kind of soupy to end up with (some of the soup spilled in by accident, but not much!) The end result was slimy, but since I like sunny-side-up eggs and soft boiled eggs, I figured I'd like this! And I did!!! It reminds me of something I've eaten before, but of course I can't think what. Jade watched me make it, and helped stir (she's always interested in my cooking!) and so she wanted to try some. She ate a little and said it tasted like 'oil and eggs and ramen' (I think she meant onion instead of oil though.)
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Posted: Fri Jul 21, 2006 10:13 am
Oh I forgot to add how that was my first time trying to separate eggs! I tried two semi-unsuccessful ways at first, one, putting the egg on a small plate, covering the yolk with a small bowl and tipping the whites off (as I read in a cooking magazine), but that left way too much whites behind. And I tried breaking the egg and holding the two halves semi-apart so the whites would slip out, but the whites were pretty thick and they wouldn't come out without the yolk starting to seep through and almost breaking. So what I did that finally worked well was just use half an egg shell and scoop just the yolk out of the bowl. I actually then just propped up the shell halves and left a yolk in each until I was ready to use it. No point in trying to divide and separate the yolks again later when I'm wanting to use some but not all! (Wow, that the longest I've ever talked about egg yolks!) rofl
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Posted: Fri Jul 21, 2006 1:17 pm
MysticfawN WickedPotato
Red Potato and Green Beans
Drizzle with extra virgin olive oil, then, add the juice of a lemon, red wine vinegar, salt and fresh ground black pepper to taste. These last step depends on how weak or strong you like your vinaigrette, its very important to taste as you go, I couldn't seem to add enough red vinegar though.. I really like vinegar! But the bottom of the bowl was swimming in it, so does more extra virgin olive oil help the vinegar to stick to the food better? Or does it help it NOT to stick? I asked Kevin about this. My first reaction was that the salad was still moist....but I was wrong. He said the thing is you need to mix the vinaigrette before you add it to the salad. That way it emulsifies together. Otherwise the acid (vinegar/lemon juice) has nothing to help it stick to the salad items. He said the ratio is 3 parts olive oil to 1 part vinegar and then all the other stuff. *hugs*
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Posted: Fri Jul 21, 2006 1:33 pm
MysticfawN I tried this just now for breakfast!! 4laugh I wasn't sure whether when you add the noodles to the egg-white/onion mixture if you drain the noodles first or add the soup too. I did just the noodles, and good thing because it was kind of soupy to end up with (some of the soup spilled in by accident, but not much!) The end result was slimy, but since I like sunny-side-up eggs and soft boiled eggs, I figured I'd like this! And I did!!! It reminds me of something I've eaten before, but of course I can't think what. Jade watched me make it, and helped stir (she's always interested in my cooking!) and so she wanted to try some. She ate a little and said it tasted like 'oil and eggs and ramen' (I think she meant onion instead of oil though.) I'm sorry. I should have been more clear. You make the ramen like noodles....and usually I let it sit for about 3 minutes to make sure the noodles soak up all the remaining liquid (cuz they will continue to soak up forever) I then saute the onions (and here's where it changes) and I add the noodles and THEN the whites so I can mix them up. This makes the eggs stick to the noodles a little better (imho) And for seperating the eggs I take the old school messy approach. I crack the egg in half and pour the egg in my hand which is over a bowl. I put the bigger side of the egg shell back in the carton (for support) and then proceed to seperate the egg by passing the egg back and forth between my hands with my fingers slightly open to let the whites run thru. I then put the yolk in the egg shell and repeat. I wash my hands between each egg cuz they get slimy...but it works best for me. I hope that made sense
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Posted: Fri Jul 21, 2006 2:43 pm
Yup! Makes sense! It actually worked pretty well scooping the yolks out with the half-shells and setting aside, so I think I'll do that in the future!
And thanks about the olive oil/vinegar ratio and about adding the noodles before egg whites! *runs off to edit recipes!* 4laugh
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