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The Cooking Thread
Posted: 08 August 2009 06:56 PM   [ Ignore ]   [ # 133 ]
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Thanks, guys.
smile

It tasted even better than it looked!

Maeg, it had a diameter of 9 inches.
I’d normally make individual rolls, but there were no crusty rolls left by the time I got to the supermarket yesterday.

They’re very easy to make - you just have to make sure that you press down very firmly on each layer.

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Posted: 08 August 2009 07:14 PM   [ Ignore ]   [ # 134 ]
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That looks really good, Boo!  smile

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Posted: 29 September 2009 07:23 PM   [ Ignore ]   [ # 135 ]
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Pina Colada Cake in a Jar…  (I’m sure you could make this in a regular pan…but you may need to adjust cooking time.)

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Posted: 29 September 2009 07:26 PM   [ Ignore ]   [ # 136 ]
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Rum cake in a jar.
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1 cup oil
1/2 cup water
3/4 cup rum

Directions
1 - Place cake mix and pudding in large bowl.
2 - Blend with a whisk.
3 - Add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes.
4 - Place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars.
5 - Wipe batter from rim.
6 - Place jars on a baking sheet.
7 - Bake at 325 for 45 minutes until a toothpick inserted in center comes out clean.
8 - Wipe rims.
9 - Place hot sterilized seals and rings on hot jars.
10 - Keep in refrigerator for prolonged storage.

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Posted: 29 September 2009 07:58 PM   [ Ignore ]   [ # 137 ]
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Maegan - 29 September 2009 11:26 PM

Rum cake in a jar.
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1 cup oil
1/2 cup water
3/4 cup rum

Um, didn’t you forget the botulism? hmmm

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Posted: 29 September 2009 08:17 PM   [ Ignore ]   [ # 138 ]
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Darnit!  I always leave something out…Thanks for reminding me!

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Posted: 17 October 2009 12:39 PM   [ Ignore ]   [ # 139 ]
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Has anyone ever cooked lamb hearts?
I picked some up at the shop on a whim (and, let’s face it, because I think they’re fascinating and want to dissect one. But I digress.) and I’m not finding an awful lot of recipes to use them in. Seems they’re pretty much only usable stuffed, in stews.

Anyone got a good recipe?

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2-15-15 9-19 1 19-16-15-18-11 7-15-4-4-5-19-19 15-6 13-9-7-8-20
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“Herbal medicine’s been around for thousands of years! Indeed it has. And then we tested it all, and the stuff that worked became medicine. And the rest of it’s just a nice bowl of soup and some pot pourri.” - Dara O’Briain

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Posted: 17 October 2009 01:18 PM   [ Ignore ]   [ # 140 ]
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I figured is anybody would have a recipe, Alton Brown would.  (I don’t know if Europeans know who he is, but he’s like the Mr. Science of Food here).  Anyway, THIS is as close as I got, and I don’t think you’ll be too happy with it.

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Posted: 17 October 2009 01:19 PM   [ Ignore ]   [ # 141 ]
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LOL
Not quite what I was looking for, but thanks anyway, Bebe.
wink

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2-15-15 9-19 1 19-16-15-18-11 7-15-4-4-5-19-19 15-6 13-9-7-8-20
Turnip Boris Yeltsin frog juggling doormat termite lizard

“Herbal medicine’s been around for thousands of years! Indeed it has. And then we tested it all, and the stuff that worked became medicine. And the rest of it’s just a nice bowl of soup and some pot pourri.” - Dara O’Briain

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Posted: 17 October 2009 01:33 PM   [ Ignore ]   [ # 142 ]
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Boo - 17 October 2009 04:39 PM

Has anyone ever cooked lamb hearts?
I picked some up at the shop on a whim (and, let’s face it, because I think they’re fascinating and want to dissect one. But I digress.) and I’m not finding an awful lot of recipes to use them in. Seems they’re pretty much only usable stuffed, in stews.

Anyone got a good recipe?

Here’s one.  Just substitute lamb for beef I suppose.  It sounds kinda good.

MARINATED BEEF HEART WITH SOUR CREAM
1/2 beef heart
3/4 cup of white vinegar
3/4 cup of water
2 bay leaves
5 whole peppercorns
3/4 teaspoon of salt
1 small onion, coarsely chopped flour
2 tablespoons of margarine
1/2 cup of sour cream


Use a sharp knife to trim away the fat, veins, and arteries at the top of the heart and cut the remaining meat into one-inch cubes. Place the chunks in a bowl, add the vinegar, water, bay leaves, peppercorns, salt, and onion. Cover and refrigerate 12 to 24 hours.
After this marination, dry the cubes of meat and roll them in flour. Then brown the heart in margarine in a heavy pan, strain the marinade, and

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Posted: 17 October 2009 01:35 PM   [ Ignore ]   [ # 143 ]
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Boo - 17 October 2009 05:19 PM

LOL
Not quite what I was looking for, but thanks anyway, Bebe.
wink


I was afraid you’d say that.  downer

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