Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

I haven't cleaned them much so far. I did one with no luck, I think it was burnt out. The other one didn't do much better after. I am beginning not to like the vision CE4's now or the version 3. They just don't give enough vape, they seem wimpy to me. I just bought 2 Vision Clear Giant 3.5ml 510 Clearomizers. They seem to give the best vape, but not without their own problems. (I sometimes get a burnt taste and a bit of leaking) Nothing is perfect. here is a pic. get them from ecigsupply That video is a good one, I added it to page 2. If you use the vison often clean it weekly for best results.....I don't do it often enough. I've been looking into the CE 5 & 6's. I haven't bought any yet.

Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 12:49 The new *star* ingredient is CHEESE!!!! Rob33 has picked something that I'm sure we all have favorite recipes for. So let's make this a real 'cheesey' thread! Here's the link for the last cookalong... Nancy Here is a link that might be useful: Link to #12-----CORN Follow-Up Postings: o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 14:00 Right up my alley! Here's one of the best cheese cakes I have tasted! Nothing strange in it...just good stuff! Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust • 1/4 lb. (1 stick) unsalted butter, room temperature • 1/4 c. sugar • 1 egg • 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling • 5 8-oz. pkgs. cream cheese, room temperature • 1 3/4 c. sugar • 3 T. flour • 2 t. lemon peel • 1 1/2 t. orange peel • 1/4 t. salt • 1/4 t. vanilla • 5 eggs plus 2 egg yolks, room temperature • 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Steaks with brandy walnut cheese glaze... 2, 3, 4 or whatever 6 to 8 ounce beef filets mignon, at room temperature (let sit out for at least 30 minutes before beginning prep work) kosher salt black pepper clarified butter cognac or brandy Maytag blue cheese crumbled (about 1/2T per serving) coarsely chopped walnuts (about 1T per serving) On your Weber Genesis, pre-heat a cast-iron skillet that's large enough to hold all the steaks at once (or two smaller) over the Weber burners set on High-High-High for at least 15 minutes, or until the Weber's thermometer reads 550 degrees. You MUST use cast iron for this - anything less will burn or warp. Do not use stainless or aluminum, and only use porcelinized cast iron (like Le Crueset) if you don't mind permanent black stains. While that is preheating, season the filets with a pinch of kosher salt and a generous dose of freshly ground pepper - all pressed into the meat, both sides. Next, toast the chopped walnuts in a dry sauté pan over medium heat for 3-5 minutes - until they begin to brown. When the pan on the grill is BLAZING hot (showing a little gray ash in the center, grill thermometer between 500 and 550 degrees), dip the filets in the butter on both sides (pour a puddle onto a plate - this is why they must be room temp. If colder, the butter will congeal and stick to the plate you set them back on and stay there, and the steaks will stick and burn to the pan) and CAREFULLY drop into the hot pan. They will smoke like a three-alarm fire as they cook. LEAVE THE HOOD ON THE GRILL UP unless it's colder than about 50 degrees outside. Let them cook on the first side about 2 minutes, then turn over and cut the heat to Medium-Off-Medium (your three Weber burners there) and cook with the hood down until just slightly less than your desired doneness (a 1" thick filet will take about 4-5 minutes on the second side) Then open the hood and dump about 2 T of brandy or cognac per serving into the pan and ignite with a long match or lighter - wait for the flame to subside and then remove the steaks to a warmed plate tented with foil to keep the steaks warm. Then, add enough brandy to the pan to be sure you have enough to "sauce" each steak, flame again if needed to burn off the alcohol, and cook until it just begins to thicken and get syrupy - scrape the pan with a wooden spoon or spatula as you do. Then, add in the blue cheese and walnuts and stir until the cheese is melted. Remove the pan from the heat, carry inside, plate up each steak and pour a little sauce over each and add a portion of the nuts. Serve and enjoy. Blue satin soup: one14oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, green onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. There are many many more....but this is a start... Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Jul 6, 09 at 14:26 Nancy, is there a target date for a virtual cook along and if so when? I'd love to participate in more of these cookalongs. Linda, that Lindy Style Cheesecake is a classic. Back when I baked cheesecakes on a more regular basis, that was the one I made. Here are a couple of "Cheesey" recipes Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Note: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add eggs and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monterey jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chilies chicken broth Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not over beat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chilies, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chili rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 14:56 Ann, it seemed like it was getting harder to get everyone to cookalong on the same night as we went from winter into spring. So I suggested everyone just post what they made, when they made it during the two week period. I think life got really hectic when nice weather hit and school was out. I do have a new idea though.... maybe after Labor Day we could do a virtual dinner where we use only cookalong recipes (except for the meat). Do you think that would be fun? Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 15:22 I only make a Delicious, Fluffier type CheeseCake and add Strange things,EG. Vanilla Ice Cream, Cornstarch. My Daughter makes the NY Style and the Italian Style, Easter CheeseCake using Riccotta Cheese. She brings some for me or I pick up a piece at our Market. I use Sharp Provolone when I make Pannini, with Roasted Peppers and Lunchmeat. Also use it in Salads, along with Feta and Cheddar. Of course there is everything you can imagine, in there too. Can't think much Cheese right now. LOU o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 6, 09 at 17:44 I think I am a cheese-a-holic. I have heard that there are addictive compounds in cheese. Here's something I found online from "Physicians Committee for Responsible Medicine" (Note: I am NOT dissing cheese, or chocolate, for that matter.) It's just FYI. I intend to keep on eating it. I try to limit myself to one or two servings a day. I used to be able to stick to one consistently, but I'm getting soft in my old age, kinda like Brie. I'm also not trying to rain on the parade here, VIVE LA FROMAGE! I'm just rationalizing my cheese monkey. "My name is Lpink and I'm a cheese-a-holic." "As common as chocolate addiction may be, it is by no means the only potentially addictive food, nor is it the most dangerous. In PCRMs research studies, when we take people off meat, dairy products, and other unhealthy fare, we often find that the desire for cheese, in particular, lingers on much more strongly than for other foods. While they might like ice cream or yogurt, they describe their feelings for cheese as a deep-seated craving. Could cheese really be addictive? In 1981, Eli Hazum and his colleagues at Wellcome Research Laboratories in Research Triangle Park, N.C., reported a remarkable discovery. Analyzing samples of cows milk, they found traces of a chemical that looked very much like morphine. They put it to one chemical test after another. And, finally, they arrived at the conclusion that, in fact, it is morphine. There is not a lot of it, and not every sample had detectable levels. But there is indeed some morphine in both cows milk and human milk. Morphine, of course, is an opiate and is highly addictive. So how did it get into milk? At first, the researchers theorized that it must have come from the cows diets. After all, morphine used in hospitals comes from poppies and is also produced naturally by a few other plants that the cows might have been eating. But it turns out that cows actually produce it within their bodies, just as poppies do. Traces of morphine, along with codeine and other opiates, are apparently produced in cows livers and can end up in their milk. But that was only the beginning, as other researchers soon found. Cows milkor the milk of any other species, for that mattercontains a protein called casein that breaks apart during digestion to release a whole host of opiates called casomorphins. A cup of cows milk contains about six grams of casein. Skim milk contains a bit more, and casein is concentrated in the production of cheese. If you examined a casein molecule under a powerful microscope, it would look like a long chain of beads (the "beads" are amino acidssimple building blocks that combine to make up all the proteins in your body). When you drink a glass of milk or eat a slice of cheese, stomach acid and intestinal bacteria snip the casein molecular chains into casomorphins of various lengths. One of them, a short string made up of just five amino acids, has about one-tenth the pain-killing potency of morphine. What are these opiates doing there, hidden in milk proteins? It appears that the opiates from mothers milk produce a calming effect on the infant and, in fact, may be responsible for a good measure of the mother-infant bond. No, its not all lullabies and cooing. Psychological bonds always have a physical underpinning. Like it or not, mothers milk has a drug-like effect on the babys brain that ensures that the baby will bond with Mom and continue to nurse and get the nutrients all babies need. Like heroin or codeine, casomorphins slow intestinal movements and have a decided antidiarrheal effect. The opiate effect may be why adults often find that cheese can be constipating, just as opiate painkillers are. It is an open question to what extent dairy opiates enter the adult circulation. Until the 1990s, researchers thought that these protein fragments were too large to pass through the intestinal wall into the blood, except in infants, whose immature digestive tracts are not very selective about what passes through. They theorized that milk opiates mainly acted within the digestive tract and that they signaled comfort or relief to the brain indirectly, through the hormones traveling from the intestinal tract to the brain. But French researchers fed skim milk and yogurt to volunteers and found that, sure enough, at least some casein fragments do pass into the bloodstream. They reach their peak about 40 minutes after eating. Cheese contains far more casein than other dairy products do. As milk is turned into cheese, most of its water, whey proteins, and lactose sugar are removed, leaving behind concentrated casein and fat. Cheese holds other drug-like compounds as well. It contains an amphetamine-like chemical called phenylethylamine, or PEA, which is also found in chocolate and sausage. And there are many hormones and other compounds in cheese and other dairy products whose functions are not yet understood. In naloxone tests, the opiate-blocking drugeliminates some of cheeses appeal, just as it does for chocolate." Got . . . to . . . . have . . . . . Havarti . . . o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jul 6, 09 at 17:59 Though I could go without meat the rest of my life, I absolutely could not go without cheese - about my most favorite food. This appetizer was from Lloyd Bridges, the actor, & was published in the LA Times. It is a great hit every time I make it. Curried Cheese Pate with Chutney Makes 4 1/2 cups - about 20 servings Best if made ahead. 2 8-oz pkg sharp Cheddar 2 8-oz pkg cream cheese, softened 2 tsp curry powder 1/4 c. chopped green onions 1/4 c. Port 1/4 tsp salt or to taste 1/2 c. mango chutney such as Major Grey's finely chopped green onions orange twists, optional parsley springs, optional Shred Cheddar in food processor. Remove from processor bowl & set aside. Place cream cheese & curry powder in processor & process until well-blended. Add half of the Chedddar to cream cheese mix & blend well. Add remaining Cheddar, green onion, Port & salt. Blend until smooth. Line a 5-cup (1-qt)casserole or bowl with foil, pressing foil tightly against sides of dish. Lightly spray foil with vegetable cooking spray. Spoon cheese mixture into bowl. Cover & refrigerate 4-6 hours or overnight. To serve, uncover & turn upside down on serving tray about 30 minutes before serving. Remove foil. Spread some chutney on top, & serve remaining chutney on the side. Sprinkle green onions around the top edge. Garnish with orange twists & parsley. Serve with assorted crackers. I've had this 'dressier' version of macaroni & cheese for almost 25 years, & have taken it as a main dish to vegetarians. Instead of layering I have also mixed the ingredients together, topping with the sliced tomato & the shredded Jack cheese. It's good the next day, too. Deluxe Macaroni and Cheese 4-6 servings 1 c. elbow macaroni 1 10-oz pkg frozen French-cut green beans 1/2 lb. Monterey Jack cheese 1/4 c. grated Parmesan cheese 1 pint (16-oz) small curd cottage cheese 1/2 tsp oregano 1/2 tsp basil 1/2 tsp tarragon 1/4 tsp pepper 1 large tomato Cook macaroni in boiling salted water as package directs. Drain & turn into 1 1/2-qt baking dish. Place green beans in a colander & run under hot water until thawed enough to separate. Drain well & spread on top of macaroni. Sprinkle lightly with salt. Dice half the Monterey Jack cheese. Mix in a separate bowl with the Parmesan, cottage cheese, herbs, pepper & 1 tsp salt. Spoon into dish as third layer. Top with sliced tomato. Shred remaining Jack cheese & sprinkle it over the tomato & cheese mixture. Baked in covered 400 degree oven 30 minutes or until heated through. Sprinkle with minced parsley if desired. Can be assembled & refrigerated earlier in the day to cook later, if desired. Increase baking time 5-10 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 18:53 Pinky: I think it is addictive. Always snacking on Ritz , with Extra Sharp Provolone and Pepperoni. Sometimes with wine. After snacking, I walk about 2 feet off the Floor and Bang my head on the doorways. Not the Wine, because it does that when I drink Soda too. Lou o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 18:54 lpink....I had to get up and go get some cheese on a cracker before I could read all your post! Addictive indeed! Linda's Cheese ball: 8 oz cream cheese 8 oz sharp cheddar, grated (don't even THINK of using that stuff in the bag!) mix together...I use a hand held beater.. Add: 1 tsp Worchestershire 1/2 tsp garlic powder 1 tsp dried parsley ( or 2 T fresh chopped). 2 T dry sherry wine Mix well, chill and form into a ball and roll in chopped toasted pecans...takes about 1/3 cup to cover. OR mix in the nuts and serve in a crock or a bowl as a spread. Linda C....deciding to have a fresh spinach, mushroom and chedder omelette for dinner o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jul 7, 09 at 10:39 I must be immune to that addiction because I could live the rest of my life without cheese and not miss it. I don't dislike it, I'm just kind of apathetic. Good thing, it's so bad for my cholesterol levels, LOL. Elery just loves the stuff and I think he eats some of it every day, usually just all by itself. His dog loves it too, so I always have several kinds on hand. However, I will admit that the Dubliner that I bought at Trader Joe's was pretty awesome on that dark rye Peppi's Dad gave me, along with a slice of proscuitto... Now, just to be difficult, in spite of the fact that I don't like beer at all and I'm not crazy over cheese, I love this bread. It can be made without a bread machine too, just warm the beer, add the yeast and then the rest of the dry stuff, knead in the cheese, let rise and bake as usual, I do 350 for about 30 minutes but sometimes it takes longer. BEER CHEESE BREAD 1 package active dry yeast 3 cups bread flour ( I use all purpose) 1 tablespoon sugar 1 1/2 teaspoons salt 1 tablespoon butter 10 ounces beer, at room temperature 4 ounces shredded or diced processed American cheese 4 ounces shredded or diced Monterey Jack cheese (I used 8 ounces of sharp cheddar and shredded it) On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start. Makes a 1 1/2-pound loaf. I also like the cheese thumbprints filled with my homemade Habanero Gold. My continual thanks goes to Readinglady for giving me this Rick Rodgers recipe. Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jul 8, 09 at 9:44 Hi, I'm Sally, and I'm a cheese-a-holic, too. One of my favorite ways to eat cheese is with pasta. (Maybe I should say some of my favorite ways, since there's so many ways to eat cheese with pasta.) A very simple thing to do is to cook your pasta - I usually us spaghetti noodles for this - and crumble lots of blue cheese on the hot, drained pasta when it's done. Add as much chopped garlic as you like (lots and lots for me) and some good extra virgin olive oil, some ground white pepper and salt to taste. You can add other stuff as you like, such as chopped scallions, chopped olives, veggies, mushrooms, herbs (basil is especially good with this dish). If you have any left-over chicken or other meat, you can add that, too. There are so many ways to do this simple "mac and cheese" type dish. Linda, I don't know about other people, but the measurements in first recipe you posted show up as odd symbols rather than numbers. Actually, re-reading it, the odd symbols are before the numbers for the measurements. I don't know if there's supposed to be something there instead of the symbols, or if that's just the way the recipe is presented. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jul 8, 09 at 11:08 I don't know about those symbols either....I copied and pasted the recipe from my recipe file...but if you ignore the symbols the measurements are correct....and those symbols are NOT in my copy of the recipe, nor did they show up in the preview. Gremlins? Anyhow....Annie's beer/cheese bread reminded me of a beer cheese spread. 1/2 pound sharp cheddar shredded 1/2 pound Emmenthaler shredded 1/2 tsp Coleman's dry mustard...or perhaps a little more if you like some bite 1/4 tsp garlic powder...or a good sized clove grated on a microplane 1 can of beer...I prefer a lager not a dark beer or a fancy ale. Depending on the cheese it may not take quite all the can of beer....so add half...mix let it sit and then add some more. Mix all together....let sit a few hours and spread on crackers...or rounds of rye bread.....also good on a piece of french bread and then stuck under the broiler for a couple of minutes. This is only as good as the cheese you use....it won't be good with bagged shredded cheese. Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by cooksnsews (My Page) on Wed, Jul 8, 09 at 13:43 I had to check this thread to see if anyone had a recipe to help out LindaC with her surfeit of "dog-cheese".... Anyway, I have a beery cheesy quick bread that I adapted from a magazine I found last autumn. This should be a bit quicker than Annie's yeasty beery cheese bread. Cheesy Beery Quick Bread 2 tbsp olive oil 1 large onion, chopped 1 clove garlic (or more), chopped ground black pepper 2 1/2 c whole wheat flour 2 tsp baking powder 1 tsp salt 1 c grated aged cheddar (good stuff!) 12oz/350ml bottle of beer (needn't be good stuff) Pre-heat oven to 375F. Saute onion in oo until it begins to brown. Add garlic and stir for another minute or so. Allow to cool slightly. Stir cheese into mixed dry ingredients, then gently stir in onions and beer, just enough to blend. Bake for 45-60 minutes in a greased loaf pan, until it tests done. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Jul 10, 09 at 13:13 How about "Omlette DU fromage." In her best Steve Martin voice: "You know those French have different word for practically EVERYTHING." I can rarely get a perfect omlette. Mine are basically well-ordered scrambled eggs. I make a version called "Dream Eggs" which I first had at a lake joint in Michigan. You mix cubes of cream cheese (in my case neufatchel) in with scrambled eggs. I add Penzey's "Mural of Flavor" seasoning to them (basically a lemon shallot pepper, which ROCKS btw) but you can use any type of salt/pepper/onion/lemon mix. Chives would be good with this too. Scramble the eggs with a touch of milk, then pour into a well oiled pan at med. heat. When eggs are about half set, toss in the cream cheese cubes (and chives if you have them or like them) and cook until eggs are just set. Sprinkle with seasoned salt or lemon pepper if desired, or just plain salt and pepper. Go easy on the seasonings or you'll overpower the dreaminess of the eggs. Just a touch. Heavanyly with raspberry struesel muffins. Here's two from my "to try" files, which I may or may not get to. I can't vouch for either one. Chevre-Fig Spread (from Better Homes and Gardens magazine, Prize tested recipe by Sara Renee Morris, Laguna Niguel, CA, Jan. 2009) 3/4 cup snipped dried figs 3/4 cup crumbled chevre (3 oz) 1/2 cup light sour cream (I might use some neufatchel here) 3 TBLSP snipped fresh basil (This will be awesome when my cinnamon basil comes on) 2 TBLSP milk 1 TBLSP snipped fresh thyme (mine's lemon thyme) Salt and Ground black pepper to taste 1/2 cup chopped toasted walnuts In a small bowl, pour boiling water over figs to cover, let stand 15 minutes. Drain well. Meanwhile, in a med. bowl, stir together chevere, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in the fridge. Can make up to 24 hours in advance of serving. To serve, transfer spread to a serving bowl. Sprinkle with remaining nuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1 1/2 cups (12 2-TBLSP servings) Sweet Polenta Pizza (this is still leftover from the Corn Cookalong) Reipe courtesy of Mario Batali on 1 3/4 cup fresh ricotta 3/4 cup granulated sugar 1/2 TBLSP ground cinnamon 1/2 cup pine nuts, toasted 1/4 cup raisins, plumped in 1/4 to 1/2 cups white wine for 15 min., then drained. 2 cups cornmeal flour (polenta) 2 TBLSP butter Preheat the oven to 310 degrees F. Place the ricotta in a large mixing bowl. Bit by bit, add 1 cup water, mixing well with a wooden spoon after each addition. When the ricotta is loose and creamy, add the sugar, cinnamon, pine nuts and raisins. Stir until the mixture is homogenous. As you stir, add the cornmeal flour bit by bit until completely incorporated. Use 1 TBLSP butter to lightly grease a 9 inch baking pan. Pour the ricotta mixture into the pan and use the back of the wooden spoon to level the top of the filling. Dab the remaining butter across the top of the ricotta mixture. Bake until firm and golden brown, about 40 minutes. Serve immediately, cut into "pizza" slices. This one scares me. Could be good, could be a disaster. Corn flour, cornmeal and polenta are all very different things. Depends of the grind of the corn. So I dunno which to use, I actually have all three! I might mix them together. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Fri, Jul 10, 09 at 13:52 Here is another mac and cheese from Kathleenca! I have this in my fridge right now, waiting to be baked tomorrow (had to do it today cause we're going to the beach with the whole famdamily tomorrow and I've got the first night to cook - but then I should be off duty for the rest of the week, I think :) This tastes great cold, before baking, so I can only imagine how good it will be when its baked. Thanks, Kathleen! Joan's on Third Macaroni and Cheese Posted by kathleenca (My Page) on Wed, Feb 25, 09 at 17:24 I made this recipe last month for the first time, though I cut it out of the paper about two years ago. It's now my very favorite macaroni & cheese. It's very rich & feeds a lot. I gave some to two others, who are still talking about it. It keeps well - doesn't break down & get watery. It is SO good! Joan's on Third is a popular restaurant in Los Angeles. 10 - 12 servings 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sun, Jul 12, 09 at 16:45 These are my son's favorite buns - cheese buns that he calls irresistible and addictive LOL CheeseBunDone Ingredients: * Egg, fresh, 1 large ( 0.09 ¢) * Water ¼ cup * Sour Cream, 3 tbsp ( 0.16 ¢) * Olive Oil, 3 tbsp ( 0.24 ¢) * Granulated Sugar, 3 tbsp ( 0.09 ¢) * Flour, white, 2 1/8 cup ( 0.23 ¢) * Yeast, ½ tbsp ( 0.01 ¢) * Cheddar cheese, 8 oz ($1.50) Total $ 2.32 or 0.19¢ per bun I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine. CheeseBunDougReady Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9" by 13". CheeseBunRolledOutWCheese Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces. CheeseBunShaping Spray pan with oil and put the buns into it. CheeseBunReadyForOven Bake for 30 minutes or until golden brown. Enjoy. CheeseBunCloseupSmall1 Here is a link that might be useful: for nutritional info, check ou the link o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Jul 12, 09 at 18:50 Funny...I made some "cheesey cinnamon rolls" a couple of weeks ago...about the only difference was that I added a little grated parmesan cheese on top of the cheddar. Yummy!! About time for another cheesy recipe. Robins blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. I am sure this counts as a "cheese recipe"! Marbled Cream Cheese Brownies ============================= 6 ounces semisweet chocolate 4 tablespoons butter 2 tablespoons butter 4 ounces of cream cheese, softened 1 cup granulated sugar, divided 3 eggs, divided 1/2 cup plus 2 tablespoon all-purpose flour 3 teaspoons vanilla, divided. 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans 3/4 cup semisweet chocolate chips 2 tablespoons butter 3 tablespoons milk 1/2 teaspoon vanilla 1 1/4 cup powdered sugar (more as needed) . Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4 tablespoons of the butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1 egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies Icing Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread. I love spinach and blue cheese together! Blue Cheese Chicken Breasts 4 Chicken breast halves, boned and skinless 1 10 oz package of frozen chopped spinach 1 cup medium white sauce (2 T butter, 1 1/2 T. flour and 1 cup of milk) 1 small onion chopped 1 T olive oil (extra virgin is best) 1 clove garlic chopped 1 can water chestnuts, chopped 1/4 cup crumbled Maytag Blue Cheese 1 T dry sherry Sauté onion in olive oil until soft, thaw spinach and drain well, and mix onions, garlic and water chestnuts with the spinach, Mix well. Spread spinach mix in a 9 by 9 baking dish. Arrange chicken breasts over the spinach. Stir blue cheese into white sauce and heat until cheese is melted. Add sherry and parsley and spoon over chicken. (Can be refrigerated, covered, at this point) Bake at 350 degrees for 30 minutes until bubbly and chicken is done. longer if refrigerated. And another cheesy dessert. Apple Kuchen Bars Source: Fireside (Food Network) For the crust: 2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 sticks unsalted butter, cold and cut into pieces For the filling: 1 pound cream cheese, at room temp 3/4 cup sugar 1 teaspoon vanilla extract 1 egg, at room temperature For the topping: 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 3 Granny Smith apples, peeled, if desired, cored, and thinly sliced Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees. To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces. That's enough for now.... o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 13, 09 at 20:13 This one is my tried and true. I've posted it here before to good reviews. Easy way to make something vaguely "gourmet" without any fussing. But also loved by kids. Baked Greek Pasta and Cheese. Serves 4-6 Preheat oven to 300 degrees 1 lb. spaghetti 1 lb feta cheese, crumbled 4 TBLSP melted butter 3 eggs, beaten 1 TBLSP minced parsley 1 tsp. ground nutmeg Break spaghetti into 2" or 3" lengths. (I just break into three parts) Cook in 2 qts. boiling water for 6-8 minutes. Mix all other ingredients together. Add to cooked spaghetti. Place this mixture in a greased baking dish and bake in a 300 degree oven for 20 minutes until top becomes golden brown. Let stand 10-15 minutes before serving (this is important). Note: this gets dry. You'll probably have to add milk to it if you want to reheat it after it's baked. I tend to add a splash of milk to it before I put it in the oven. You can also top this with bread crumbs and melted butter if you want a really golden brown crust. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jul 18, 09 at 9:30 I guess we're all busy with summer stuff. I'm going to be away from the computer for a few days, and I just haven't had the time lately to do a lot of cooking or posting, so I guess I'm not participating in this cookalong. Actually, it's hard to narrow down the choices, since I use cheese every single day, whether eating it by itself as a snack (one of my favorite ways to eat cheese) or cooked in something or grated onto my salads. Everyone's recipes look so good, though, I want to save them. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Jul 18, 09 at 11:01 I'm afraid that I can't participate here either at the moment because I'm on a diet and have just been allowed the first bits of fresh goat cheese per day and no other type so it's slim picking for me for a while. But I'll copy recipes with pleasure and if I still find one in my files to add here I'll come back and do so. Sorry. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jul 18, 09 at 14:53 OK, for those of us watching our weight, here' a way I lower the calories in my cheese sandwiches. I am probably making this over the weekend or early in the week: Mix equal parts grated cheese and lowfat cottage cheese in the food processor or use a potato masher. I'm using swiss cheese (jarlsburg) but you could use sharp cheddar or any other strong flavored cheese. You can doll up this cheese spread with veggies and seasonings. I'm using a chopped scallion and some pickled yellow peppers because I have them on hand. Can use dill or caraway or cumin to season. Is great on rye and also on whole wheat with tomato, lettuce and avocado. (But with avocado, there goes your calorie savings!) Can also fill celery sticks, pepper boats or tomatoes with this. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jul 19, 09 at 20:10 This sure is a Cheesey thread! Pun intended! I really am wondering if we should wait until after Labor Day to start the next Cookalong. I've had a hard time myself due to working extra hours. Once vacations are over and life settles down for everyone we can pick up again. What do you think? It's up to you... Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jul 20, 09 at 8:58 Punamytsike, That's different and looks tasty. I probably wouldn't have thought to give it a try without your visuals, thanks. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jul 20, 09 at 9:44 Yum, Punamytsike, that looks delicious. However, last night I made a white cheddar and beer loaf, with some of the apple flavored Unibroue beer called Ephemere (because that's what I had on hand, LOL) and white cheddar. I decided to add some marjoram, some basil, onion and garlic and some cayenne pepper. Aye yi yi, it was spicy, but good. I suppose I should take a picture..... Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Jul 20, 09 at 9:44 I would agree to suspend until Labor Day Nancy. That's in September isn't it? I know I won't be making any special dishes until I'm back to eating at a normal pace which would hopefully be some time in the fall. Since summer is vacation time, many of us would be travelling or moving around. But see how everyone else thinks. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 20, 09 at 9:47 Hey Annie, I don't have beer (I'm allergic) but I do have one small serving sized bottle of cheapo champagne. Do you think that would work for the "beer bread?" You know me, no beer bread for this girl, it's champagne all the way! :) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jul 24, 09 at 9:47 I don't mind suspending the cookalong until September. It's not like the whole forum would be suspended, and we can still cook as much as we want and post about it as much as we want. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, Jul 24, 09 at 9:56 L, I don't see any reason why the champagne wouldn't work just like the beer does. It still has yeast and flour and doesn't rely on the beer to rise, I think the beer is just liquid. Probably apple juice would work the same, but the flavor would sure be different. Here's the recipe I use, but I just grate up all the cheese and toss it into the bread machine at the beginning with everything else, on top of the dry ingredients. I don't warm anything because my bread machine has a "preheat" cycle. Oh, and I completely ignore that last part about waiting until it's cool to cut it, LOL. Una's Cheddar Beer Bread ) 1 (12 fluid ounce) can or bottle premium lager 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces extra-sharp Cheddar cheese 2 tablespoons butter, melted Grease two (9x5 inch) loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted butter. Cool completely before cutting. Oh, and it makes awesome grilled cheese sandwiches and my secretary makes it by hand because she doesn't have a bread machine. Just dump everything into a bowl, stir it up, then knead and let rise, punch it down, shape, rise and bake. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jul 24, 09 at 11:08 Last night, with a bit of chicken marsala (two chicken tenders is a bit, right?) I had Sol's Angel Hair Flan. Mmm. Since we're all watching our weight it, it has 204 calories per serving; not too bad. Angel Hair Flan 1 cup whipping cream 3 large eggs 1 teaspoon minced, fresh thyme or pinch of dried thyme. ½ teaspoon ground nutmeg 1½ cups freshly grated Pecorino cheese 3 ounces angel hair pasta, cooked Butter 6 - ½ cup ramekins. Whisk first four ingredients. Season generously with S & P. Stir in 1 cup Pecorino. Divide freshly cooked pasta evenly among prepared ramekins. Pour egg mixture over pasta to the very top of ramekins. Sprinkle flans with remaining ½ cup Pecorino cheese. Bake in a 350°F oven, until flans are set and golden brown, 20-25 minutes. Run a knife around sides of ramekins to loosen. Unmold and serve. These flans will puff up just like a soufflé and once removed from the oven, will fall slightly, just like a soufflé ... but no one will care. ;-) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Fri, Jul 24, 09 at 12:23 Light Cheddar Cheese Cassorole with Broccoli and Chicken. How could I forget this ??? Recipe: 1/2 cup Light Cheddar Cheese cut in small pieces. Or American Cheese. You can also mix in some Parmesan. 2 cups of Instant Rice par cooked in Chicken Broth. I small can of Cream of Mushroom Soup. 1 1/2 cups of Partly steamed or Nuked , Broccoli. 1/2 teaspoon of Onion and Garlic Powder ( optional ). 1 1/2 cups of Cut up Roasted Chicken Breasts ( had saved in the freezer). Cook the rice with Chicken Broth , while the Broccoli is steaming. Add in all the other ingredients and put this into a baking Dish. Bake at 320 Deg.for about 15 to 20 minutes or until the Cheese is melted. This is a fast delicious meal !!! Lou

Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:55 Ruthanna has picked a really fun topic. DRIED FRUITS! This includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. The dried fruits can be used in either sweet or savory recipes. So bring on the recipes and ideas. Our virtual dinner will be on Saturday, April 11, 2009. Don't hesitate to post earlier than that if needed. I know how life gets in the way at times. For those that may have missed the previous Cookalongs ..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time. I'm going to make an attempt to link all the cookalongs together. Nancy Here is a link that might be useful: Cookalong #5 LEMONS Follow-Up Postings: o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Mar 30, 09 at 20:59 Ok......I'll be the first to start the cookalong. Hazlenut/apricot bread. 3 1/4 cups of AP flour 1/2 cup WW flour 1 1/2 Tablespoons of instant yeast 1 1/2 teaspoons of salt 1/4 tsp of cinnamon...just a whiff! Mix in the food processor, Add 1/3 cup chopped dried apricots and 1/4 cup coarsley chopped toasted hazel nuts zap the processor to mix. Add 2 to 3 tablespoons of honey and pulse to mix. Slowly add 1 1/4 cups of cold water or enough so that the dough cleans the work bowl. Blend 30 seconds, turn out into a bowl, cover, place in a warm place until double, punch down and allow to double again....punch down form into 2 free form loaves, allow to almost double and bake at 350 in a steamy oven for 40 minutes until the internal temperature measures 190. Brush the top with egg glaze before baking for a shiny finish. Linda C o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Mar 30, 09 at 21:19 Okay here's one from me: Cranberry-Almond Biscotti Makes about 20. Ingredients: Juice and zest of 1 orange - (my orange yielded 1/2 cup of juice) 1 TBSP Amaretto liqueur - ( I used 1 teasp almond extract) 1/2 cup (1 x 75 gram pack) dried cranberries 1 3/4 cups (250 grams) (9oz) wholewheat flour 1/2 cup (8 TBSP) sugar (I use granulated fructose) 1 teasp cinnamon 1/2 teasp baking powder 1/2 teasp bicarbonate of soda (baking soda) 1/4 teasp ground nutmeg 1 large egg 1 egg white 1/3 cup (50 grams) (2 oz) toasted almonds, chopped 1. Heat the orange juice, Amaretto and cranberries in a small saucepan just until hot. Remove from heat and let stand for 10 minutes. Drain and reserve the juice. 2. Preheat the oven to 350F (177C) (Gas 4) and line a baking sheet with baking parchment. 3. Mix together in a large bowl the flour, sugar substitute, cinnamon, baking powder, baking soda and nutmeg. 4. In a separate bowl, whisk together the egg, egg white, orange zest and 2 TBSP of the reserved juice. Stir this into the dry mixture until combined, adding more juice if necessary to make the dough moist. Stir in the almonds and cranberries. 5. With lightly floured hands, shape into a 16 inch (40 cm) log, then flatten slightly. Bake for 20 minutes or until firm. Slide log onto a cooling rack and cool for 10 minutes while you reduce the oven to 320F (160C) (Gas 2). 6. Cut the log diagonally into 1/2 inch (1 cm) thick slices. Place on the baking sheet, leaving a 1 inch (2 - 3 cm) space between each slice. (I didn't have room to do that...mine were touching.) Bake until golden brown and crunchy, about 25 minutes. Allow to cool on the rack. The Biscotti can be stored in an airtight container for up to 1 week or wrapped and frozen for up to 3 months. Source: Rick Gallop's GI Diet Greenlight Cookbook I didn't find Amaretto and wouldn't have bought a whole bottle just for the 1 TBSP called for in the recipe so I substituted 1 teasp of almond extract. It seemed to do the job just as well. SharonCb o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1971 (My Page) on Mon, Mar 30, 09 at 22:55 This may not qualify as a dried fruit recipe, but you all may like to try it. AUNT ELLA LEE'S ORANGE SLICE CAKE Sift together: 3 1/2 cups sifted flour 1/2 tsp salt 1 lb orange slice candy (cut up) 1 8 oz pkg pitted dates (chopped) 2 cups chopped walnuts 1 can (3 -1/4 oz) flaked coconut Add 1/2 cup of flour mixture to candy mixture Beat 1 cup butter or margarine until light; gradually add 2 cups sugar; add 4 eggs separately, beating well after each. Combine 1 tsp soda and 1/2 cup buttermilk. Add alternately with flour mixture, blending well after each addition. Add candy mixture -- mix well. Turn into large greased and floured tub pan. Bake in a slow oven -- 300 degrees, 1- 3/4 hours. Remove from oven. Combine 1 cup orange juice and 2 cups sifted powdered sugar. Mix well, pour over hot cake; cool. Let stand in refrigerator overnight before removing from pan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 23:32 Annie, I can't believe I forgot about dates. I would enjoy a cup of tea and the results of any of the previous recipes tonight. I've posted this one before because it's my favorite way to prepare beets: APRICOT-GLAZED BEETS 4 servings 2 Tbs. butter 1 tsp. lemon juice 1/4 cup maple syrup 1/4 cup apricot juice-* 1/8 tsp. freshly grated nutmeg 1/8 tsp. grated ginger root (optional) 12 to 16 baby beets, about 1 inch in diameter, cooked and peeled In saucepan, combine all ingredients except beets. Bring to a boil over medium heat. Reduce to low and simmer for 4 to 8 minutes. Add beets and toss gently to coat. Heat through for one minute. You can use larger beets, cut into quarters or eighths. * - To make your own apricot juice: Combine 1/4 cup dried apricots and 1 cup water in a small saucepan. Bring to a boil. Reduce heat, cover, and simmer over very low heat for about 40 minutes, or until apricots are soft. Remove apricots (these can be diced and sprinkled over the beets or used in scones, nut bread, etc.) o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Tue, Mar 31, 09 at 8:36 Creative choice! My favorite company salad: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan # 4 tbls olive oil # 2 oz thinly sliced prosciutto cut into strips # 1 tbls raspberry jam # 3 tbls fig balsamic vinegar # 1/3 cup dried figs, chopped into ¼ inch pieces # 1 tbls finely chopped shallot # 5 cups baby arugula # ½ cup chopped walnuts, toasted # 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ¼ tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 31, 09 at 9:55 On a search for a beef stew with dried cherries I found this From Bubbe.... Recipe from Renée Adler Ascher's kitchen *** Apricot Honey Cake Source: "Cooking Live" recipe courtesy of The Jewish Holiday Baker Prep and cooking time: About 1 1/2 hours Yield: 1 cake, servings: 8 (to 10) Notes: My adjustments are in parenthesis Equipment: 10 x 5 x 2 1/2 loaf pan Batter equals about 6 cups Ingredients: 1/2 cup dried apricots, roughly chopped (about 3 1/2 ozs.) 1/4 cup dark rum 2 large eggs 1 cup clover honey (8 oz. liquid measure) 1/3 cup vegetable oil (I used canola) Grated peel and juice of 1 lemon Grated peel and juice of 1 orange 1/3 cup sugar 1 tsp. salt (I used sea salt) 1/3 cup apricot jam (I used preserves which I puréed first) 1 3/4 cups white rye or unbleached all-purpose flour (I used the regular flour, I couldnt even find the white rye flour] 1/4 cup cake flour (or more unbleached flour) 1/2 tsp. baking soda 1/2 cup slivered almonds, or roughly chopped walnuts or cashews Instructions: Soak apricots in rum for at least 30 minutes in a small bowl. Strain and reserve the excess rum. (There isnt much) Preheat oven to 350º Grease a 10 by 5 inch loaf pan (I lined the bottom with parchment paper, which I also greased). Whisk the eggs in a large bowl. Incorporate honey, vegetable oil, grated lemon and orange peel, juice, sugar salt, and apricot jam. Sift flour and baking soda into another bowl Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop (authors word, I found the batter thin enough to pour) batter into the prepared pan. Sprinkle with the nuts. Bake on the lower middle oven rack for 50 to 55 minutes, or until the center of the cake is firm when you press it. Remove from the oven and cool on a rack. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally_grower (My Page) on Tue, Mar 31, 09 at 12:18 OK...this is my first time to participate in one of these so please bear with me if I goof up. This is not a T&T, but one I am going to try it. I hope it's good. I may cut the recipe in half for the first time. Date Nut Bread Sprinkle 1 tsp baking soda over 2 cups chopped dates. Pour 1 cup boiling water over mixture and let cool. While cooling, cream together ¼ lb butter ¾ cup brown sugar Beat in 1 egg Stir in date mixture Add 1½ cups flour ¼ tsp salt ½ cup chopped nuts (optional) Pour into lightly greased and floured pans. (I spray the aluminum ones-no flour-3 1lb loaves) Bake 50-60 minutes at 325º. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Mar 31, 09 at 12:43 I'll add the first recipe using dried plums. I've made this cake with other dried fruits and the prunes are definitely the best. My mom used to make this often to pack for our lunches and I did the same with our girls. I like it best unfrosted but sometimes make it as a mini layer cake. FRUIT & NUT LUNCH BOX CAKE 1/4 cup soft butter 1/2 cup sugar 1 egg 1 cup flour 3/8 tsp. each of salt, ground cloves, nutmeg and ginger 3/4 tsp. cinnamon 1/2 tsp. each of baking powder and baking soda 3/4 cup buttermilk 1/2 cup diced moist-pak prunes 1/2 cup chopped walnuts 1/4 cup golden raisins Cream butter and sugar together. Add egg and beat until light and fluffy. Sift together flour, spices, baking soda and powder in another bowl. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir in prunes, raisins and nuts. Turn into greased 8 inch square pan and bake at 350 degrees for 25-35 minutes or until cake tests done. Cool in pan on for 5 minutes; then turn onto rack to cool completely. Cut in half and spread with vanilla, orange or lemon cream cheese frosting between layers and on top and sides of cake. You can also cool in the pan on a rack and serve unfrosted right from the pan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by cookie8 (My Page) on Tue, Mar 31, 09 at 15:19 Can it be for breakfast? I'll do, if so. I was thinking hot cross buns. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Tue, Mar 31, 09 at 18:51 Oooh! I can attest for Cathy's Arugula and Fig salad. It is fabulous. I do not have fig balsamic, so I might substitute, but I will be making that salad for sure...and I don't even like figs. But that salad, Mama Mia, I could not stop eating it! I will try to post my stuffed pork loin (apricots and prunes) this weekend. o dried fruits with brie clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Tue, Mar 31, 09 at 19:55 This recipe was given to me at a wine and cheese pairing class. I regret I did not record the name of the author. T&T Serves 8 For dessert Dried Fruit Compote with Brie 1 3/4 cups water 1 cup sugar 3/4 cup sweet wine such as Moscato d'Oro 1/3 cup fresh lemon juice ( juice from one large lemon) or orange juice 6 strips lemon peel ( 1" x 1/4") 8 oz pkg dried Black Mission figs 6 oz pkg dried apricots 1 cup dried tart cherries (appx 4.5 oz)) 8 oz brie or Camembert cut into 8 wedges Compote: In a medium saucepan combine all ingredients except cherries and cheese. Bring to simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Add the cherries and continuing simmering, stirring occasionally, until fruit is tender and juices are reduced to a medium-thick syrup, about 15 -20 minutes. Let cool to room temp. (Compote can be made 2 days in advance and refrigerated. Bring to room tem before serving. Makes about 4 cups.) To serve, place a wedge of cheese on its side on each of 8 plates. Spoon compote over cheese. Cut cheese when cold; bring to room temp before serving. Good wine... Mocato d'Oro Any/all of the dried fruits can be replaced with an equal quantity of some other dried fruit. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Apr 5, 09 at 9:15 Given it's Easter next weekend this one may be appropriate. I always make these for Easter breakfast my family love them. Clive loves them! Hot Cross Buns. 4 1/2-5 cups all-purpose flour, divided 2/3 Cup sugar 1 (1/4-oz.) envelope rapid-rise yeast 1 Tsp salt 3/4 Tsp ground nutmeg 1/2 Tspground cinnamon 1 Cupmilk 1/4 Cup water 1/3 Cup unsalted butter,cut up 2 large eggs Vegetable cooking spray 2/3 Cup currants 1/3 Cup golden raisins 1 Tbl all-purpose flour 1 egg white , lightly beaten 1. Combine 2 1/2 cups flour, sugar, and next 4 ingredients in mixing bowl of a heavy-duty stand mixer, stirring well. Set aside. 2. Combine milk, 1/4 cup water, and butter pieces in a saucepan; cook over medium heat, stirring constantly, just until butter melts. Cool 5 minutes (to 130'). 3. Pour milk mixture into flour mixture, and beat at low speed with dough hook attachment 2 minutes or until dry ingredients are moistened. Increase speed to medium; add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat 3 more minutes. Reduce speed to low, and gradually beat in enough remaining flour (up to 2 1/2 cups) to make a soft dough (dough will be sticky). Beat at medium speed with dough hook attachment 5 minutes. 4. Scrape dough into a large bowl coated with cooking spray, and lightly spray the top of the dough. 5. Cover and let rise in a warm place (85'), free from drafts, 1 hour. (dough will almost double in bulk.) 6. Punch dough down, and turn out onto a floured surface. Combine 2/3 cup currants, 1/3 cup raisins, and 1 Tbsp. flour, stirring to coat. Knead about one-fourth of fruit mixture at a time into dough until all fruit mixture is evenly dispersed. 7. Divide dough into 20 equal portions; shape each portion into a 2-inch ball. Evenly space dough balls on a parchment paper-lined 15- x 10-inch jelly-roll pan; cover and let rise in a warm place (85'), free from drafts, 1 hour or until doubled in bulk. 8.Meanwhile make a smooth paste from 1/4 cup flour , 1 tsp of sugar and enough water to make the paste.Using a baggie with the tip cut off, pipe a cross on each bun. Gently brush tops with beaten egg white. 9. Bake at 375' for 15 minutes or until buns are a deep golden brown and sound hollow when tapped. Cool buns 15 minutes in pan on a wire rack. Makes 20 buns. Note if you rather you can make a plain white icing and use that to pipe the cross after the buns have baked. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Apr 5, 09 at 11:56 I eat dried fruits a lot. I make fruit compote and serve it over cake, vanilla pudding or yogurt. Always very popular. And dead easy to make. Just mix whatever dried fruits you have in the pantry together with water to barely cover, or add orange juice or apple juice/cider. Throw in some spices and maybe some lemon or orange rind, and stew gently for 45 min. or so. My favorite fruits are raisins (golden and regular) currants, cherries, prunes, apricots and either dried apples or regular apples added towards the end. Dried peaches are nice too, but not necessary. I add a cinnamon stick at the very least, a couple of cloves stuck in a lemon slice, a hunk of vanilla bean if I have it, and some allspice and/or cardamom pods. But just plain old cinnamon is fine. Can add liqueur or sweet wine too. But just plain old water is fine too for stewing. If it's too runny, boil away some of the water at the end. Good with oatmeal for breakfast too. I use dried fruits in quick breads and muffins too, all kinds. And ocassionally scones. Here's the other way I like dried fruit, in savory dishes Picadillo (from the 'Three Guys from Miami' Cuban Food Web site.) Olive oil for frying 1 large onion diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs ground beef or ground round (I sub two cups fake meat crumbles, dark red kidney beans, or smoked tofu) 3 tomatoes, peeled seeded and chopped (yeah, right. I either use a small can of chopped tomatoes, or whole tomatoes and then cut them up, or use garden fresh tomatoes, in which case I do not peel them) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. cloves 1/2 tsp. oregano 1/2 cup green olives, chopped (optional, but I love them in this dish) or can use capers too. 1/3 cup raisins (optional, but to me, essential) Salt and pepper to taste Saute onion, green pepper and garlic in olive oil (I dunno, about 1.5 TBLSP I would say, more or less depending on how calorie conscious you are.) Fry about 5 min. til onion is soft and translucent, then add ground beef. Mash seasonings into the ground meat in the frying pan. Brown the meat. Then add the tomato and spices. Reduce heat to low simmer and cook 15 min. Add olives and raisins and simmer 5 min. longer. Season with salt and pepper. To make vegetarian, after sauteeing onion and pepper, add canned tomatoes and spices and fake meat crumbles. Simmer 15 min, then add olives and raisins, and simmer 5 more min. Serve with potatoes or rice. Here's a recipe from Cooking Light magazine that was the HIT of Thanksgiving in 2007 and 2008. I bought cranberries to freeze this year just so I can make this! Cranberry Cherry Crumble 3/4 cup of sugar 1/4 cup of dried cherries 1/4 cup of dried cranberries 1 bag of cranberries (12 oz.) 1 bag of frozen DARK RED SWEET CHERRIES (not pie cherries)(I think maybe 10-12 oz. bag, doesn't really matter too much, whatever size they come in. I've found varied sizes. What's a few more or less cherries!) 1 TBLSP flour 1 1/2 tsp. cornstarch Topping 1/4 cup slivered almonds 1/4 cup oats 1/8 tsp. almond extract (I never have this so you can leave it out if you don't have any) 2 TBLSP chilled butter 1/4 cup flour 1/4 cup brown sugar 1/4 tsp. salt 1/8 tsp. nutmeg 1/8 tsp. cinnamon Spray 8 inch pan with cooking spray. (I have used bigger pans) Preheat oven to 375 degrees Combine fruit, sugar and thickeners. Pour into prepared pan. Mix topping ingredints together with pastry cutter or do in food processor or use forks to mash together. Sprinkle crumble topping over the top. Bake for 45 min. until bubbly. Do not underbake. P.S. Cooking Light is always kinda skimpy on the toppings, that's how they cut calories, so you can double it if you're using a larger pan. Is fine as is though. Great with ice cream or whipped topping or yogurt. Here is a link that might be useful: Three Guys from Miami Cook Cuban o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Apr 5, 09 at 23:14 My favorite use for dried fruit is in Habanero Gold, it takes dried apricots: Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Annie o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Apr 8, 09 at 9:45 I don't know if I'll have time to make anything this time. We'll be traveling again. I want to make some oatmeal cookies that have dried apricots and flax seed. I'll have to experiment with the recipe, as I don't have an absolute recipe. They're made by DH's cousin, and she said she just uses the recipe on the oatmeal box and adds dried apricots and flax seed - I think I remember it was a half cup, but I'll have to double check. Anyway, her oatmeal cookies are the only oatmeal cookies I've ever liked. Sally o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Apr 9, 09 at 15:34 Haven't yet decided on what I'll make this weekend for the cookalong... but it's no problem for me to use dried fruits..love them! Chase, I plan on making Hot Cross Buns too...I do it every Easter. Problem is, I eat one too many and then could care less about Easter dinner. I did make some Lemon Blueberry Bread this week and used dried blueberries instead of fresh. Turned out very good and now I'm thinking about trying lemon icebox cookies and adding dried blueberries to that.. Here's the bread Photobucket Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by cream_please (My Page) on Fri, Apr 10, 09 at 1:25 My Mother used to make a dried fruit soup. I remember it had prunes (dried plums), apricots and not sure what else. It was in a creamy sweetened sauce and was eaten warm. Might have had a sprinkling of nutmeg. Wish I would have paid attention. Cream o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Fri, Apr 10, 09 at 10:37 Here is a side dish I made up yesterday, and it turned out quite well. I think it would be equally as good made with other sorts of dried fruits. Lemon scented Couscous with Cranberries 1 ½ c couscous (Moroccan style, not Israeli) Juice of one large lemon (appx. 1/3 c) + enough water to make up 1 ½ c total liquid. 1 t sugar ½ t salt ¼ t tumeric powder Zest of one lemon (be careful to get only the yellow, with as little pith as you can manage), appx. 1 packed t. 1 t brown mustard seeds (yellow are fine, though not as pretty) ¼ t asafoetida powder* 1 large serrano pepper, quartered. 10 Kari leaves** 3 T chopped, dried cranberries ¼ c coarsely chopped, raw cashews 2 T chana dal*** 1 green onion, chopped (appx 1/3 c) veggie oil for frying Bring water, lemon juice & tumeric to boil. Add couscous and stir for about a minute. Then cover saucepan, and remove from heat, setting aside to soften for 5 or 10 minutes. Fluff with a couple of forks until the grains are nicely separate. Deep fry the cashew pieces over a moderate heat until golden brown, remove from oil and set aside to drain. Repeat with chana dal. Reserve the oil. Heat enough of the reserved oil (med-high heat) in a large saute pan to ensure couscous doesnt stick. Add the mustard seeds, cover and gently shake the pan now and then until the popping of the seeds slows down. Remove cover and add the serrano pepper quarters, asafoetida, and Kari leaves, and saute until the leaves wilt and are fragrant. Add cranberries and couscous and toss to mix the ingredients and heat the couscous through. Remove from heat, and toss in the cashews, chana dal, lemon zest and green onions. Adjust for salt and serve. *Asafoetida is a strongly scented powdered spice made from the sap of a herbaceous perennial plant. It is available from Indian grocery stores, and is used much as we use garlic powder. A blend of onion and garlic powders can be substituted, but add it to the oil right before tossing the mustard seeds and kari leaves into the couscous rather than cooking it with them. **Kari leaves are also available in some Indian markets, fresh is best. There really is no comparable substitute, but the recipe will be very tasty made with a different fresh herb. A few fresh sage leaves would probably be my choice, but some fresh basil, minced rosemary, thyme or savory would be good choices as well. ***Chana dal is a small relative of the garbanzo bean, which is dried and split. It adds a nice crunchy texture and nutty taste to the couscous. Again, it is available at Indian markets. If you cant find it, substitute extra cashews. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Apr 10, 09 at 18:14 Cream I'm definately going to have to try your recipe, since I bought a bunch of asafoetida, mustard seeds and chana dal. No kari but I think I might try celery seeds, which I put in with my Indian spices. I love garbanzos. But I will probably sub rice for the couscous. I just cannot develop a taste for couscous, as much as I want to! It may be a couple of weeks before I get back into the kitchen though, to do any real cooking. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Fri, Apr 10, 09 at 21:23 I have actually made a similar dish using rice, and it worked quite well. Using celery seeds sounds intriguing. I would not have thought of it, but they are similarly pungent (though of a different flavor) as kari leaves. I've only recently begun experimenting with celery seed...dunno why, it was just one of those spices that slipped past my radar for many years. That's why this forum is so great, ideas from others who think outside the box!! :D o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Apr 11, 09 at 9:30 Well, it's just not happening. I thought I'd be able to make the cookies Thursday night, but I didn't get home from cleaning cat cages and shopping for ingredients until close to 10:00 p.m., so I decided to blow it off until last night. But, we went truck shopping instead. I thought we'd be home by 9:00 from the truck shopping, but we ended up buying a truck, and again, we didn't get home from that until after 10. We're heading out of town tonight after work, yada yada yada....I just haven't been able to squeeze this cookathon into my schedule. I want to clarify the vague recipe I posted for those oatmeal cookies. DH's cousin said she uses the recipe on the Quaker Oatmeal box and adds 1/3 cup ground flax seed, plus she'll add nuts, dried apricots or dried cranberries, and either orange or almond extract. I wish I had time to test drive this recipe to make it more of an exact recipe. I'll try this sometime and report back. Sally o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Apr 11, 09 at 9:32 Actually celery seeds is a better sub for fenugreek leaves, although it isn't really like that either. I just have to use up these celery seeds, darn it! :) My mom puts celery seeds in potato, tuna, egg and macaroni salad because my dad is "allergic" to celery. (and just about anything else green!) I can get kari leaves at Wegmans in the international section, but since I don't often cook Indian, I really can't afford to splurge on buying them since I won't use them that often. I bought the aesofetida, dried mango powder and some black cumin seeds last year when I was more flush and thought I would soon find a job! I also thought I would get more into Indian cooking. I've made a few things and I'm trying, but I just don't seem to have the palette for it. I like curries, but I don't relish them like I do the cooking of the Mediterannean. I didn't grow up with either one, lol! I posted a link to an Indian spice guide, which I use sometimes. OK, back to dried fruits. Tsimmes is a classic recipe mixing carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I have a recipe I like that I adapted. I don't make it very often even though it is vegetarian, since it has a lot of ingredients and single-me ends up with a lot of leftovers. This is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss! Here's the recipe that I posted on the "Carrots" thread. Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley or cilantro. That's how I like it. Here is a link that might be useful: Indian Herbs and Spices o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Sat, Apr 11, 09 at 11:25 lpink, just a note for future reference...should you buy Kari leaves some time, they do keep a long time in the veggie drawer, but actually they freeze fairly well. I have to travel a fair distance to get them, so I buy a couple of bags and freeze what I don't think I will get around to using. Naturally, they aren't as good as fresh, but pretty good. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Sat, Apr 11, 09 at 11:39 FYI, the 3 Cuban Guys website has some of MarlenFL recipes. And here's one of mine. It's from My Grandmother. I've added more than the raisins. Use whatever you have in your pantry. It's like a Gingerbread flavored cake. Grandma's One-Bowl Applesauce Cake . This is a recipe my mom used to make when I was a kid. I just came across it. . 2 1/4 c flour 1 t salt 1 t baking soda 1 t cinnamon 1/2 c butter 1 c molasses 1 egg 1 c applesauce 1 c raisins . Combine dry ingredients in a mixing bowl. Cut in butter. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased, floured 8" cake pan at 350F for 40-45 minutes. Cool for 10 mintues and turn out on baking rack. Sprinkle with confectioners sugar or glaze while still warm. . Glaze:Mix 1 1/2 T lemon juice and 1 c confectioners sugar. Drizzle over warm cake. . © 2001-2002 My Island Kitchen and another goodie Cranberry White Chip Oatmeal Cookies These are a great chewy oatmeal cookie. You can substitute raisins and chocolate chips. 3/4 c butter, softened 3/4 c packed brown sugar 3/4 c sugar 2 eggs 1 t vanilla 1 c rolled oats 1 1/2 c all-purpose flour 1 t baking powder 1/2 t salt 1 c vanilla/white chips 1 c dried cranberries (Craisins) . Preheat oven to 350F. Beat butter and sugars until light and fluffy. Add eggs and vanilla, beat well. Add in flour, oatmeal, baking powder and salt. Mix well. Fold in chips and cranberries. Drop by heaping spoonfuls onto ungreased cookie sheet. Bake for 12-15 minutes. These will spread. . © 2001 My Island Kitchen o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Apr 12, 09 at 14:02 Okay I used dried fruits....with a little stretch of the imagination. Tomatoes are a fruit...right? And therefore sundried tomatoes are dried fruits.....right? My friend Brenda left a week ago for 3 months holiday in England and so she cleared out her kitchen and gave me some sun-dried tomatoes which I believe she had brought from England some time ago. I've never seen them here. So I soaked them this morning and put them on some oiled pieces of puff pastry, topped them with another piece of pastry and put them in the toaster oven for 20 minutes. Easy peasy and Wolf loved them! I'll be doing the same in a day or two with some dried mushrooms she left me. I'll try and do a better job next time. (The pastry was even the frozen boxed stuff from the supermarket.) SharonCb o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Apr 12, 09 at 21:59 Sharon, the puff pastry with sun dried tomatoes looks great! I'd certainly think that tomatoes qualify! I made two things yesterday with dried fruit. First is my Easter favorite...Hot Cross Buns. This year I made them with dried cherries for a change. Very good. Photobucket Then I made Carrot Bread with Dates. It didn't want to rise in the middle...maybe I used too many dates, sure is good though. Photobucket Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 13, 09 at 8:19 I made Hot Cross Buns too ! I found a bag of mixed dry fruits, raisins, golden raisins, currants, cranberries, blueberries and cherries, perfect for our cookalong! The results were great. Although I didn't make it yesterday I did serve Habanero gold with a before dinner cheese plate. So we enjoyed dried fruits twice yesterday. pics tomorrow...at the cottage and uploading pics is way too painful! LOL o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 11:20 Ready for Cookalong #7???? LindaC...I pulled your name out this morning! Do you have an ingredient in mind?? I'll keep a watch on this and set up the next thread. Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 12:19 ttt o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 19:12 Helloooooooo Linda??? o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Apr 14, 09 at 9:18 LindaC??? o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Apr 14, 09 at 19:22 ttt o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Apr 14, 09 at 21:37 A weekend of company got in my way for this cookalong so I didn't get to play with y'all. I've got my eye on Sharoncb's biscotti though...y'all know I love to bake. Come on Lindac....we are waiting for our next challenge! David o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 8:39 LindaC has picked the next focus ingredient. Here is a link that might be useful: Cookalong --#7-- Exoskeletal Critters o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:51 Dried fruit. Appropriate for those who do like fruitcake.