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Old 06-28-2010, 06:35 AM   #11
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my newest discoveries are kinda gross. but they're new! (gotta think outside the icebox)

one is a little balsamic vinegar can help hide the taste of old meat.

and old skim milk gets kinda creamy before it smells bad.

bad chocolate is better than good lima beans.
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Old 06-28-2010, 10:44 AM   #12
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just discovered hot to make my own soft pretzels at home. I don't want to go to work.
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Old 06-28-2010, 04:56 PM   #13
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Quote:
Originally Posted by mexican mama View Post
Me i was finally able to make Spinach Enchilada Verde and it turned out good...a little tweak next time and it's good to go.
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Originally Posted by buckytom View Post
my newest discoveries are kinda gross. but they're new! (gotta think outside the icebox)
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Originally Posted by megamark View Post
just discovered hot to make my own soft pretzels at home. I don't want to go to work.
Mexican Mama and Megamark: Recipes????

Buckytom... You did warn me. EW!
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Old 06-29-2010, 05:26 PM   #14
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Making a cake for a local meeting, I decided on German chocolate. Since I like the frosting all over the cake, I was thinking of something different for the middle. I decided on a cream cheese frosting. Then sweetie pie looked up a common recipe and said how about adding coffee? 3 oz. cream cheese, 1 T. milk, 2 1/2 c.powdered sugar, dash of salt, 1 T. instant coffee, and 1 t. vanilla. Outstanding. Knocked their socks off. .
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Old 06-29-2010, 06:16 PM   #15
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A few months old discovery for me, but I am enjoying adding Caprese (mozzarella, basil and tomatoes) to just about anything. I want to know why I didn't EVER buy fresh mozzarella before...love the stuff!
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Old 06-30-2010, 12:58 AM   #16
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PrincessFiona, I also love the fresh mozzarella....especially with basil and tomatoes. I found some at CostCo made with buffalo milk. YUM!

Phil - Frank would love that filling. Coffee addict, yanno. :)

~Kathleen
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Old 06-30-2010, 10:02 AM   #17
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princess fi, if you can find it, buy some fresh bufala mozzarella. it's amazing stuff.

unfortunately, it loses a lot within a few days of when it's made. but the fresh mozz made with water buffalo milk is a religious experience in an insalata caprese.
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Old 06-30-2010, 07:04 PM   #18
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i am thinking the mandolin i had in cupboard forever. i finally mastered my fear of it. had beautiful purple onion and cream cheese on rye sandwich for lunch yesterday. couple days before did white onions to grill for patty melt. i been looking at scalloped potato recipes, think that is next. gonna use for onion for my pasta salad for fourth , slice and chop em up. much better that chunks of onion.
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Old 07-01-2010, 06:53 AM   #19
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Thanks for the mozz suggestions. I'll keep an eye out for it!
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