Thank you for doing this Ann!
Di

I just happened to make that sauce last week. Kids inhaled it on chicken, and I canned the rest of it. Yup, please post it, so I can email it to friends!

Lime-Chipotle Sauce - Sunset Magazine

Food processor:

1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

You are welcome Di.

Jessica thanks for sharing your recipe. It is now saved to FAQ.

Ann

Ann thanks for doing this. You're the BEST!

Thanks so much Ann!

My recent hard drive crash brought home to me just how bad we needed this. Thanks Ann!

Beverly

I agree Beverly. It would certainly make it at lot easier than searching through 100's of posts to find a recipe.

I'll be happy to add any recipe to the FAQ. I just need the original poster to okay it.

Ann

This is a great idea.

How would this wonderful FAQ be accessed? (It's probably obvious to everyone else, but I have to be hit on the head!)

That's a wonderful idea especially since this forum gets truncated much faster than all the others I wander into. Many great recipes have slipped into outer space and I've kicked myself many times for not saving some. I need a whack on the head for enlightenment so how do you go directly to them. I've landed on some FAQs in response to searches, I think.

I'd like to make a wish list of recipes for people to post. I'll start off with you Ann!

Ann T's Scones
Weed's Cheese Balls
Sol's Lemon Chicken
Molten Lava Cakes
Sherry's Spinach Brownies
Carol or Annie's Onion Braid

Please help us poor souls and post these recipes so they can be put into the FAQ page. Thank You

Becky

How cool is this ... thanks Ann ! FAQ is at the top of the page :)

Wonderful idea, thanks for putting the time in to post all of them - I know I am one who has spent time searching old threads for popular recipes - this will be great, thanks.

"Or you can ask the original poster if they will add their recipes to FAQ."

Seems to me this is in order - since after two days we only have two recipes. You people are too modest!

It is easy to add the recipes to FAQ. I just need to cut and paste them over there. If we get enough I'll start to save them in categories, ie. baking, appetizers, etc.....

But unless the original poster of the recipe agrees to have it saved permanently to FAQ then it will not get done.

Ann

Could I please request that the high heat method for roasting chicken and beef be included in the FAQ? Either as a recipe or as a cooking method.

I search frequently for both. I guess my memory is quite bad!

Denise, DONE!! I added Barbara Kafka's High Heat Method for Beef/Turkey and Chicken.

Ann

Wow!

Wow!

Wow!

Thank you so much, Ann!

(standing ovation, crowd roar)

Well, you have complete permission to include anything I have posted if anyone wants them added. No need to ask first.

Super idea, Ann! Now we won't have to muddle through a bazillion WFD threads to find what we need! LOL

Linda

Thanks Linda.

Denise, you are

very,

very,

very

welcome. LOL!!!

Ann

Requests for recipes and information for Sourdough Starter come up often. Could we add the SD Starter recipes?

Michelle

Great idea! Thanks Ann. I don't think anyone wanted copies of recipes I posted but if they do, go ahead and post them.
Clare

ann_t:

What a perfect idea.

I think the perfect synergy now is to somehow work with Linda's (ducanoe) post about the best recipes of 2007.

How can those favorite recipes (the one's that were originally posted in this forum) end up in the FAQ?

Joe

OK, here's the recipe for that Onion Braid, which I need to make again soon.

Braided Onion Loaf (King Arthur Flour)

This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket.
Dough
3/4 cup (6 ounces) hot-from-the-tap water
1/2 cup (4 ounces) milk
4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
1/4 cup (2 ounces) butter or vegetable oil
1 egg

Filling
1/4 cup (2 ounces) butter, melted
2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions
1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic
1 teaspoon paprika
1/4 cup (1 1/4 ounces) Parmesan cheese, grated

Topping
1 egg yolk mixed with 1 tablespoon water
3 tablespoons poppy, sesame, caraway or mixed seeds

Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk.

Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.

Filling: In a medium-sized saucepan, sautthe onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside.

Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length.

Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice.

Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf.
Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly.
Nutrition
Nutrition information per serving (1/16 of large loaf, 85g): 201 cal, 8g fat, 5g protein, 25g complex carbohydrates, 3g sugar, 1g dietary fiber, 32mg cholesterol, 307mg sodium, 104mg potassium, 75RE vitamin A, 2mg vitamin C, 2mg iron, 43mg calcium, 73mg phosphorus.

For Becky, would you please add this to FAQ, Ann?

Annie