sallyt
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Post by sallyt on Sept 30, 2016 17:10:15 GMT -5
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applecrisp1
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Post by applecrisp1 on Sept 30, 2016 18:54:14 GMT -5
Sally thanks for starting! This is one my favorite threads -- so good to see it continue, thanks to those that created this new place for us. Can't find my list, but here are some: Excellent Falafel Salad -- didn't note when I made it, Aug or Sept? But so good, worth a mention! www.budgetbytes.com/2014/05/falafel-salad/Apple Cake (sk) smittenkitchen.com/2008/09/moms-apple-cake/Garbanzo Tomato and Cilantro Salad with Lime and Chili Dressing -- so good! www.kalynskitchen.com/2006/07/garbanzo-tomato-and-cilantro-salad.htmlVery good Greek Fajitas -- I didn't follow the recipe that carefully, roughly followed the recipe for the yogurt dressing, and had some really good tasting flatbread/pita type bread, some chicken would be a good add too. www.amuse-your-bouche.com/greek-fajitas/Mustard Baked Chicken with a Pretzel Crust (Food & Wine) -- looked online for ideas to use up some pretzels, liked the mustardy dressing, and the bag of pretzels is out of my cabinet. A win-win all around. www.foodandwine.com/recipes/mustard-baked-chicken-pretzel-crustCarb Baked Greek Meatballs with Feta and Oregano - kalyns kitchen Good etherally smooth hummus (SK) -- real smooth, but it tasted salty, cooks error, I'm thinking mistake to use some of the liquid from the can (since salt int the liquid ---- but come on, I peeled the garbanzo beans (really does help) so that is something! Actually it didn't take that long. smittenkitchen.com/2013/01/ethereally-smooth-hummus/ I realize I'm fine with some good store bought too! |
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charley
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Post by charley on Sept 30, 2016 20:14:39 GMT -5
I mistakenly thought this thread was only for new recipes, but reading Sally's list I see that's not the case. I made SK's butternut squash and caramelized onion galette a couple years ago. It was good, but I never made it again. Do you tweak the recipe? I tried her Piri Piri Chicken last week using bone-in thighs. I roasted them instead of grilling and didn't care for the smell as they baked, but the taste was ok. I'll do a little tweaking next time. Maybe add some fresh ginger. smittenkitchen.com/2016/09/piri-piri-chicken/  |
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sallyt
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Post by sallyt on Sept 30, 2016 20:44:15 GMT -5
I mistakenly thought this thread was only for new recipes, but reading Sally's list I see that's not the case. I made SK's butternut squash and caramelized onion galette a couple years ago. It was good, but I never made it again. Do you tweak the recipe? Hi Charley, I use some whole wheat flour, and gruyere instead of whatever cheese she used (fontina?). The gruyere gives it a nice bite. Did you make the one from her blog or the cookbook? |
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Post by erin elizabeth on Oct 1, 2016 8:42:47 GMT -5
Make Again
9/29 James Beard’s Salt and Pepper Ribs (jamesbeard.org) Just what I wanted—well browned, crispy, nicely seasoned ribs.
9/27 Eggplant Parmesan with Fresh Mozzarella (BA 10/13) Very good. Made full sauce for half recipe of eggplant. Used close to 1c breadcrumbs.
9/24 Pesto Chicken Burgers (EF July/Aug 2012) Very good combo. Used Ginny’s garlic-scape pesto. Just pan-fried in cast-iron.
9/23 Quick Pickle from Banh Mi Bowls (CL 09/16) Supper club, so I just made pickle to contribute, but whole recipe was really good.
9/22 Enchiladas con Calabacitas (Rebar/cherylopal) Messed this up, but it was still really good. Would def make again using ancho instead of chipotle. Did not bake it all together since sauce was too spicy. Filling excellent.
9/6 Quick Ratatouille (CC Aug/Sept 16) Use full salt. Up olives. Great method!
9/5 Amy’s Tomato Jam (Melissa McClellan) Wow! Sweet/hot. Very good straight.
Good
9/29 Spanakopita Loaded Baked Potatoes (EW 9&10/15/CLBB) Good, but why does it not taste as good as when you just mix the filling together? I think I have a twice-baked problem!
9/26 Moroccan Chicken with Eggplant, Tomatoes, and Almonds (BA 2/04) Eggplant needs seasoned! Better when reheated.
9/18 Zucchini Muffins (Moosewood Cooks at Home) Decent. Did not taste warm.
9/6 Multigrain Waffles (EW Spring 03/rjbq) Good flavor, but not crispy. Better on the reheat? Try as pancakes.
9/3 Garlic-Yogurt-Marinated Chicken Thighs (SL 3/15) This was better than I thought for the fuss. Nice, moist, cumin-scented.
OK
9/15 Chinese Garlic Eggplant with Tofu (Homemakers 9/10) Fine—a thin sauce, spicy, red, not soy-based.
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leahamm
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Post by leahamm on Oct 1, 2016 12:02:47 GMT -5
sallyt, I have been making your Supernatural brownies – (Nick Malgieri via Splendid Table) since I was a newlywed (I now have great-grandchildren). My recipe is called Marvelous Brownies and includes directions for an optional Marvelous Brownie Frosting.
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sallyt
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Post by sallyt on Oct 1, 2016 12:35:42 GMT -5
sallyt, I have been making your Supernatural brownies – (Nick Malgieri via Splendid Table) since I was a newlywed (I now have great-grandchildren). My recipe is called Marvelous Brownies and includes directions for an optional Marvelous Brownie Frosting. aren't they the best!?! I've tried so many and never found one as good! Where does your recipe originate from? I'd love your frosting recipe! |
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leahamm
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Post by leahamm on Oct 1, 2016 12:48:01 GMT -5
I *think* the recipe came from the Ladies Home Journal magazine. At that time, I didn't record sources, unless the recipe came from a neighbor, friend, or family member. The frosting recipe is almost too simple.
Marvelous Brownie Fudge Frosting ~
1 cup powdered sugar, sifted
1 tablespoon cocoa
2 tablespoons cream
1 tablespoon butter
Cook until the mixture boils around the side of the pan, Remove from heat and beat until it reaches spreading consistency.
Here is another frosting I have used. (Most often I omit frosting on brownies)\
Brownie Mint Frosting -
1/4 cup butter, softened
4 ounces cream cheese, softened
3 cups powdered sugar, sifted
1/4 teaspoon mint extract
4 drops green food coloring
2 tablespoons milk
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applecrisp1
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Post by applecrisp1 on Oct 1, 2016 13:11:37 GMT -5
sallyt, I have been making your Supernatural brownies – (Nick Malgieri via Splendid Table) since I was a newlywed (I now have great-grandchildren). My recipe is called Marvelous Brownies and includes directions for an optional Marvelous Brownie Frosting. aren't they the best!?! I've tried so many and never found one as good! Where does your recipe originate from? I'd love your frosting recipe! I'm off to look up that recipe after reading these posts. I'm sorry I don't have such willpower after comments like ..... been making it since a newlywed, never found one as good. Impossible to just pretend I didn't read that. I am always looking out for a great brownie recipe so thanks! And, lots of great recipe ideas from everyone! No doubt I'll be copying some down. |
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leahamm
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Post by leahamm on Oct 1, 2016 14:00:43 GMT -5
applecrisp, The original recipe didn't include the "refrigerate 24 hours" instruction. Also, we greased a pan and cut the brownies in the pan. (I always wonder why recipes today say to grease the pan, line it with parchment paper, then to grease the parchment paper! It ls either for Mystique, or make-work.)
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charley
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Post by charley on Oct 1, 2016 17:32:20 GMT -5
Sally, I used the recipe on her blog. How are they different?
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sallyt
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Post by sallyt on Oct 1, 2016 19:46:05 GMT -5
Sally, I used the recipe on her blog. How are they different? Charley - the one in the cookbook is bigger - pretty much twice the size, with an egg wash, when you compare her cookbook version with the blog version... |
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andrea
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Post by andrea on Oct 4, 2016 11:40:18 GMT -5
I haven't been keeping good records, but here are some that I remember from the last couple months.
Excellent
Watermelon-Tomato Salad (Cook's Country August/September 2016)
Roasted Cabbage Wedge Salad (Fine Cooking June/July 2015)
Chocolate Chip Pumpkin Cake (Taste of Home August/September 2008)
Pork Chop Casserole (Cook's Country January 2014)
Very Good
Shrimp and Scallops Scampi (G. Garvin)
Confetti Rice (G. Garvin)
West Indian Beef Stew (Gourmet November 2003)
Whole-Grain Farfalle with Spicy Shrimp and Roasted Peppers (Fine Cooking Oct/Nov 2016)
Roasted Pork Loin with Honey-Hoisin Marinade (Bowl Food Cookbook)
Melting Potatoes (Cook's Country December/January 2014)
Tortellini alla Prosciutto (Savor the Moment)
Good
Cheddar-Studded Tex-Mex Meatloaf Patties, Scallion Smashed Potatoes, and Spicy Pan Gravy (Rachael Ray)
Orecchiette with Sausage & Swiss Chard (Michael Symon)
Korean Steak (Southern Living 1989 Annual Recipes)
Zucchini, Fried with Parsley, Capers and Chives (Tastes of Italia May 2008)
Shellfish-Tomato Stew on Soft-Cooked Polenta (Food & Wine)
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oceanjasper
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Post by oceanjasper on Oct 4, 2016 12:52:16 GMT -5
I have been pretty much out of commission the last few months, but I did make these recipes: Excellent Chicken Banh Mi Tacos - Food Network Magazine: A fair bit of work getting everything prepped, but the flavours and textures were so worth it! Everyone loved them! www.foodnetwork.com/recipes/chicken-banh-mi-tacos.htmlVery Good Summer Harvest Chowder and Garlic Rosemary Focaccia Bread - Rebar Modern Food Cookbook |
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testkitchen45
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Post by testkitchen45 on Oct 11, 2016 17:19:32 GMT -5
Dumb question, but that rarely stops me (ha!) . . . what's the difference between the "Hits & Misses" thread, & just giving a recipe its own thread as many people have done? I have a recipe I'd like to share, but don't know where I should post it.  |
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Post by beth on Oct 11, 2016 18:29:13 GMT -5
TK, if it's a single recipe, and especially if it's something really good you think others should be sure to see and try, I'd create a new thread. Hits & Misses tends to be lits of recipes tried.
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