Food recommendations for kid with expander?
11 years ago
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Comments (41)
- 11 years ago
- 11 years ago
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food mill or food strainer?
Comments (33)That deal you missed isn't a very good one anyway.. It looks like a very old version of a Victorio food strainer and they were very messy, and leaked out the shaft. The latest version is from Villaware and has a wrap around plastic shield to keep spatter down to a minimum. Also, the berry screen, as an option will get all the seeds out of raspberries and so you have a perfect seedless jam. I use it for my tomatoes and the skins and seeds pass out the end, which, on the newer Villaware, is another 4 inches of clear plastic cone to push out the waste even further from the metal conical strainers. The Villaware also has a rubber seal on the cranking shaft that stops any leakage from flowing out where the handle is attached. Cutting big tomatoes in halves and smaller ones are left whole. I can 'crank out' a bushel in less than 10 minutes. Very little effort compared to a Foley and works great even for small bits like for salsa, and even pumpkin. I sold my old Victorio for $5.00 a few years ago, but still have a similar Back To Basics model, that has the older wing nut screen design of the Victorio., but that shaft still leaks when I do watery stuff like tomatoes and even raspberries....See MoreFun food ideas for kids
Comments (19)dcarch - I'm sure my 6 year old grandson would be thrilled if I would make a solar oven, but I'm not sure I'll go to that much bother (maybe another time). Thanks for the input though. lou - thanks for the ideas, those were really cute. katiec - thanks for the playdough recipe--that's a great idea. coconut - I'm trying to decide if I want to deal with painting messes. The ages are 2, 2 1/2, 3, 6 & 7. They would probably love it though. Maybe they could paint at the kids picnic table in the garage. :) grainlady - thanks for the link--looks like a lot of great ideas. Thanks so much everyone--lots of great ideas....See Moredo you have a food blog, or can you recommend one?
Comments (23)Oh my goodness... where to start!? I've already seen so many of my favorites listed, but these are the blogs I visit every morning with my coffee. I end up following links to a bunch of others, but these are the ones I go back to all the time. http://thepoineerwoman.com http://smittenkitchen.com http://bakingbites.com http://www.elise.com/recipes/ http://tartelette.blogspot.com http://bakeorbreak.com http://www.culinaryconcoctionsbypeabody.com/ http://jenyu.net/blog http://davidlebovitz.com http://www.cookingforengineers.com/ Some of them, like Pioneer Woman, aren't about fancy food but are just really good (with lots of butter, mmmm)! Others, like Elise's Simply Recipes are great as a go to reference source. Still others, like Tartelette, just make me drool. I'm looking forward to checking out all the other great blogs linked here. Some, like French Laundry at Home I've checked out but never really gotten into reading every day. I'll have to give them a look! Bri...See MoreEasy, Kid-friendly food for DD's friend who's keeping Kosher
Comments (19)No flour desserts... Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings. MISSISSIPPI PRALINE MACAROONS Yield: About 2 dozen 3 large egg whites 1 cup brown sugar 1 full cup roughly chopped pecans 24 pecan halves for topping 1. Beat the egg whites until they form soft peaks. Gradually add the sugar and beat until the whites are very stiff. 2. Stir in the chopped nuts by hand. 3. Spray cookie sheet with pam. Spoon out a heaping teaspoon of batter on the cookie sheet with at least 1 inch between cookies. Then press down flat. Place a pecan half on top. Repeat with the rest of the batter. 4. Bake in a preheated 275-degree oven for about 30 minutes, until the cookies are firm but still shiny. Flourless peanutbutter cookies... Flourless Peanut Butter Cookies One cup creamy peanut butter One cup white sugar One teaspoon baking powder One egg Shape like regular peanut butter cookies... And if you are committed to a dairy meal you can make a pretty good lasagna with matzoah instead of noodles....but be careful about the cheese, some contains animal rennet. I vote for roasted chicken, roasted potatoes and carrots...AND flourless chocolate cake for dessert!!! Preheat the oven to 350�....See More- 11 years ago
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