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Old 08-22-2006, 04:35 PM   #11
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John, my mom used skim milk in almost every recipe that called for whole milk or heavy cream, and she got nothing but raves on everything. You can surely sub the half and half with confidence.
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Old 08-22-2006, 04:51 PM   #12
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I am making buritos. I filled them with cooked chicken, sauteed onions, red pepper flakes, cheese, rice, refried beans, and then topped them with more salsa and cheese, and bake them for about 30 minutes.
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Old 08-22-2006, 06:04 PM   #13
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I just put the taters in the oven subbing the 1/2&1/2 , I'll report back on the results. Hindsight, I wish that I'd thought of adding thinly sliced onion to the dish. Oh well, maybe next time
That's interesting chefj,
skim seems so thin in body as compared to the others. I'm glad to hear that it works! (sure beats running to the store)......
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Old 08-22-2006, 06:23 PM   #14
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Chef June, I usually exchange skim for all the creams in different recipes since my Dr suggested that I watch my cholesterol.
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Old 08-22-2006, 06:26 PM   #15
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What can I tell you...I'm still pawning off the leftovers from the weekend. I figure I can milk it for another day
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Old 08-22-2006, 06:34 PM   #16
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Wing night at Sutter's Mill.
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Old 08-22-2006, 06:36 PM   #17
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Lol Vera....I do that so many weeks. With only 2 of us, a casserole or a roast is huge so I freeze some but even then we still end up eating it for a couple of days.

Even if I halve the recipe and put it in a 7x11 pan, it still lasts for a few days.
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Old 08-22-2006, 06:41 PM   #18
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Quote:
Originally Posted by Half Baked
Lol Vera....I do that so many weeks. With only 2 of us, a casserole or a roast is huge so I freeze some but even then we still end up eating it for a couple of days.

Even if I halve the recipe and put it in a 7x11 pan, it still lasts for a few days.
Thank you Jan!! I feel much better now
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Old 08-23-2006, 12:35 AM   #19
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Quote:
Originally Posted by VickiQ
Wing night at Sutter's Mill.
aww ,man, i wish i was going. i used to love their wing nights. it was only 10 cents a wing way back when. a girlfriend and a buddy and i would sit down and order 50 at a time.

i made my version of chicken piccata tonight. i call it limey-thymey chicken piccata. with a side of herb roasted spuds, it was delicious. i know it's good when dw is eager to put away the leftovers as soon as i'm almost finished eating. will post a recipe if anyone's interested.
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Old 08-23-2006, 12:50 AM   #20
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Bucky,
would love the recipe..You can't lose with lime and thyme

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