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ladyyoung98

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  1. ladyyoung98

    need ideas

    sorry to say that at the moment its plain old egg salad with the chopped up eggs...mayo..little salt...little pepper.....nothing very exciting and its been a long time since ive made it...but there had been a request for it and i didnt want to do the same ol same old....and so far im getting some wonderful ideas...one or two which i had been muilling around in my head already...but nice to see coming from others too......
  2. ladyyoung98

    need ideas

    i have a party at work on friday and am making sandwiches ...among other things and while i already have some ideas for some fillings..i also wanted to make some egg salad sandwiches....however i want to give an ordinary egg salad some extra life and while i have had some ideas on another front..i also want to have some more input on what i can add to it that will really make it outstanding...all suggestions are very welcome.
  3. it doesnt matter what i put it on or in...i genrally find myself eating it all by itself as i do so..i like the crispy crunch and thanks to whomever it was that mentione d it for tacos...love them...have not had them for a while...way past time for them...perhaps for lunch tomorrow ...lol
  4. i hope im spelling it right but....ghiradelli
  5. my mother used to add rasins and cinnamon and the miniature marhsmallows
  6. hey if u want the best bbq in teaxas...(as far as im concerend) the place u r looking for isnt even in dallas but its up the road from dallas. Just go up I 35 E head towards Denton and somewhere around the teasley lane or the loop 288 exit u will see a sign that says Rudy's ...even if u go nowhere else....Rudy's is a must see place and the prices are very reasonable... and if u r going north up I 35 E...it will be on the drivers side of the road..so u will have to go under the freeway and backtrack some once u get off at the proper exit....if u want to call them for exact directions on how to get there from dallas....their number is 940-484-7839 and the address is 520 S Interstate 35 E Denton
  7. im not sure what stores r available where you live...but i do know that on a local level we get it or wil be gettign it in our stores sometime soon... i do see it from time to time but have never been much into cooking it...but then again ive never known anybody who could cook it well enough for it to be edible either..good luck finding your source
  8. rosemary garlic ginger vanilla nutmeg
  9. my perosnal favorite...vegetable beef soup with goldfish crackers
  10. Brooks...if u do that cookbook..id be more than willing to buy a copy....lol oh and the comment about those red kidney beans in chili...i think i must be a real bad texan as i dont like them in my chili..i prefer pinto beans in my chili....
  11. well...i ran across a recipe for chocolate pumpkin cheesecake in a womans magazine recently that sounded great ..have not tried it yet...but u may want to go look at it.. its in the womans day november 1 issue for this year on page 103 ...it looks like heaven...there is also a nice picture of it on the front cover
  12. actually ive never put a banana peel in the brown bag to ripen the avacado but i have used a brown bag and put it in the window sill and they have usually ripened within three or four days....maybe i ought to add the banana peel.....lol
  13. ok...maybe i have been looking at way too many pumpkins in the stores lately because of haloween...but it sure looks something like a pumpkin to me.....and i admit that my knowledge of the different types of squash is very limited to what i see here..but ive enver even heard of this one.... i think i must be leading a sheltered life.... ...and need to get out more
  14. roast them in the oven and salt them....hmmmmmmmmmmmmmm
  15. ok...i know i had told you before but couldnt remeber exactly what i said...so im going to see how much i may have remebered saying mayhaw... basics.... first of all...there are plenty of candy molds out there for the buying...they can be found at hobby stores such as Michaels..even cake supply stores and im sure even other stores im to even aware of ...but these two types of stores are ones that ive got more than a passing knowledge of since those are the places i go to most often and pay attention to.....another source for candy molds that i recently discovered is ebay...in search just type in candy molds and you will be surprised at how many lisitngs could possibly come up for them.... as for me...while i have purchased some that way...ive also been collecting and using them for years....candy molds come in very handy for specialty items as there are molds you can make lollipop type candies with...and there are molds with specific shapes...and they range from whatever the imagination of the makers can come up with...personally i think there might not be any limits...you can get them in shapes of flowers or leaves...u can get them with holiday themes or cars or even baby or wedding themes...and many more some candy molds are shaped to create lidded boxes ..all out of candy..though ive found those are a little harder to unmold and u might want to use some sort of lubrication like pam or perhaps butter before you add the melted mass to the mold. with candy molds...there are some very specific types of discs you can use called candy melts...most have no flavor of their own and for such there are also flavorings you can purchase specifically for them...i personally dont reccomend using your run of the mill flavorings that you purchase at the grocery store unless you just dont want them to set properly in the molds...the flavorings need to be oil based.... as for the discs used for candy making....they are called candy melts as that is what they are used for....they come in a range of colors but you can also purchase the plain white ones and create your own color for them...so long as the color you use is a powder...and is the kind used for candy making... with the candy melts you have two options for melting them...either in the microwave or a double boiler...when melting them melt a little at a time as they can start to set up rather fast if you dont get to it right away....to get the melted mass into the molds you can either use a disposable decorator bag such as used in cake decorating...which i personally prefer as i can toss it away with no guilt..but there are also plastic bottles available for squeeezing the melted candy into the molds...they are good but rather a pain to clean...and if you want to get truly creative...as in using two different colors for one shape and have a layered look...you can paint the first layer into the mold...though i strongly suggest that you have the patience for this as it is time consuming and can sometimes be frustrating if you happen to be a perfectionist also..once you have your melted mass in the molds i do reccomend u cover it over with waxed paper and flatten it out some...otherwise you will end up with peaks if you are not careful...though not the end of the world...it makes it harder for them to sit flat once out of the molds... back to the molds.....and the wedding mints.... typically wedding mints are the little round discs flavored with the peppermint flavoring and put into the mold with that shape....however i have found that with the molds i have...the ones that seem the most popular are the roses...one mold i have has three different styles in one mold...one is a 3 D rose..another is a cameo type with a rose in place of what would normally be a womans silhoutte and the third one is a rectangular shape with raised roses on the top of the mint...in and of themselves given the nature of weddings and roses...these seem to be the perfect shape for wedding mints because of the romantic overtones to it..and another popular shape is the hearts..... you are only limited by whats out there as far as the molds go... now if you have the time and the talent to make your own candy melts...more power to you...i personally do make other candies from scratch...but these are not one of them..and when it coems to weddings or other special occassions where a mass quantity is called...the molds and the melts are my preferred method....if you have any more questions...please feel free to ask them...if i can answer the question i will do so..if i cant i will let you know that as well and im sure there are others out there much more qualified than i am....but this is part of my own little world....lol and i enjoy it a great deal
  16. well i know i cant use straight peppermint oil and i have to cut it with a nuetral oil which i think was why soybean oil had been used in the commercial variety...ive already got the undiluted peppermint oil...its the oil i need to blend it with that im not sure of or the ratio of what to what
  17. i am making wedding mints for some friends of ours for their reception...normally i would go out and just buy the premade peppermint oil desinged for candy making...however due to the large amount i will be making the small bottles i find just wont do..so i went out and got a bigger bottle of straight peppermint oil...at first not realizing that i could not use it without diluting it...ok so i checked the back of the box that the regular candy making peppemint stuff came in and saw it was mixed with soybean oil...so now im wondering if anybody out there knows if this is the best nuetral oil to mix it with or if there is something even better and if so what would the ratio be of peppermint oil to the nuetral oil that i need to mix it with
  18. to me it sound slike u r trying to make something that i have always known as divinity except it has honey in it which is ok..but also very good....now if thats what its supposed to be like then it shoudl not be chewey like a marshmallow...but not knowing what its supposed to come out like with the honey in it...could not say for sure so its just some specualtion on my part and glucose is also not called for in divinity..however everything else is right...but divinity itself is a confection... a candy that when made proprly just melts in ur mouth from the first bite and there shoud not be any grainy texture...it truly is wonderful...so..though what u said sounds somewhat like divinity..it may well be somethig different...in which case that would be best answered by those who really knwo about the nougat...but if ever u want to make divinity just let me knwo and i will post u a recipe for it...
  19. vanilla...not sure what it is about it but i love the smell of a fresh vanilla bean i love the smell of cinnamon whether in cooking or air freshener or even a scented candle if its the right kind...they remind me of when i was growing up and my mother would bake....apple pies....oatmeal cookies...peanut butter cookies...chocolate chip cookies...i love the smell of garlic being sauteed in olive oil..add a little mushrooms and onions to the mix..even better...i love the smell fo fresh baked bread ... i love the smell of oranges and strawberries and the scent created..(not to mention the flavor) of how a fresh bing cherry smells after u have taken a bite from it.. i love the smell of a smoky bbq...the smell it creates when u have added hikcory chips to it and the smell created in smoky smell some bbq restaurants have the moment u walk in the door ....i love the smell of fresh rosemary on my fingers after it has been on my hands....and i could go on and on about the food scents that i do love....but i think thats enough to go with some food smells i dont like...top of the list...a rotten egg and i think we can all agree on that one without having to go into the why's of it...dont care for the smell of fish that has gone bad..or for any food that has gone bad...but some are worse than others.....i dont care for the smnell of cilantro...of course i also dont care for the taste either .... though i keep trying to get to like it...im hoping someday i will find something that its in where i cant taste it but where it still enhances whatever it is being used in... i also cant stomach the smell of buttermilk and i sure wouldnt drink it straight..but will use it in recipes calling for it as u cant taste it anyway since its mixed in with other things and while im sure there r other food smells i dont care for...these r the ones off the top of my head
  20. No...you are not the only one with a timer on their toaster oven.....lol..and bee,ive me i use mine frequently..also the one on the regualr oven sees frequent usage as well...I wasnt blessed with a real great internal clock and I do wander away from the kitchen when i cook since its a tiny kitchen to the point it has no lace to sut...just to work with things on the counter...small apartment..and when i wander out of the kitchen in this apartment ..shame on me..i do tend to forget...but like others here i also tend to set the timer for less time than what may be called for...and i also do the same thing when im creating something on my own...use another recipe...for the time as a guidleine..i dont want to undercook anything either...at the same tiem i dont want to overcook...so i also have a meat thermometer to help me out with internal meat temps..as for baking...thats another thing....ive discovered that when baking cakes for things like wedding cakes of half sheets ..something other than normal size..ive discovered that no matter what amount of time is called for in a recipe and no matter what cake book may give recommend times for the different size special cakes...i wind up having to bake those longer in order fot them to be done as they would be for a normal size cake....at first i burned a few..set off the smoka alrm a time or two...but got the hang of what i might need andthen went under that so insure they woukdl be done perfectly but not burned.....lol...so yes...for me..the timer is essential.....lol
  21. Sometimes for me the safety net is nice...however i do like to be creativ and someone i love once told me that a recipe is merely a guideline...so in essence they ar not absolutes...but then again I also learned the same lesson from my mother as well...who never followed a recipe to the letter in her life..she would always add to or take away from until it became something unique to her...ive found over the years that i pretty much do the same thing as well...I know i said sometimes the safety net is nice...but only in as much as it can be a guide for what I can do..something for me to experiment from...but ive never been afraid to go ahead and try my own thing either..if it works...great..if not..experiment with it some more...after all isnt that how all recipes started anyway?
  22. how about making mini cream puffs..with the filling of ur choice....easy to make and pretty impressive as well
  23. i learned from an early age...check everything u can when shopping..meats ..produce..eggs..i was taught by my father how to pick a good melon of any kind without having to cut a hole in one as we sometimes saw other people do..they have certain sounds when u tap them and they have certain smells when they r ready...th eonly thing my father ever tuahgt me to squeeze in the produce section..and a light squeeze at that..was the avacadoes..he said you didnt want to buy one that was too hard nor one that was too soft either...other habits i picked up from my mother....how to tell if packaged meat was good...how to tell if bread was fresh..definitly to make sure u opn up a carton of eggs to look to make sure none are cracked or broken..and though there really seems to be no need for it any longer she taught me how to chose the perfect orange for fresh squeezed orange juice...these days when i want orange juice though...i buy the cartons from the refrigerated section in the store and even with that i look at the expiration dates very carefully since ive had a few unfortunate taste experiences by not checking those sell by dates..... not the most fun ive ever had but survivable
  24. i used to like the sugar ones til i found out i was diabetic...now i cant really have any of them...what a bummer....
  25. funny u should ask the question about the wedding cake and the pans and how much..for a one 14 inch cake wiltons suggests using 10 cups of batter per layer and for the 9 ich one pan it calls for 5 and 1/3 cups per layer...keep in mind that the 9 ich layers should be baked at 350 F for 30 to 35 min and the 14 in should be baked at 325 F for 50 to 55 minutes. u may want to make a single batch to determine how many cups a batch will yeild.....when making large amounts of cake though..one generally no longer uses ingredients by the cup but rather by the pound..however since i dont think u will be going commercial with this..what u really might to do is just make one batch at a time and pour them into the pans...remember not to fill the pans more than 1/2 to 2/3 full or u might wind up with a mess at the bottom of your oven that u were not expecting.... and i think i just gave an answer to two different people here so i hope it makes sense.....lol
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