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Polenta
Sept 18, 2004 19:19:12 GMT -6
Post by cuteascountry_Shortcake on Sept 18, 2004 19:19:12 GMT -6
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relish
Sept 18, 2004 17:13:30 GMT -6
Post by cuteascountry_Shortcake on Sept 18, 2004 17:13:30 GMT -6
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Post by cuteascountry_Shortcake on Sept 18, 2004 19:43:44 GMT -6
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Post by cuteascountry_Shortcake on Mar 30, 2004 14:17:28 GMT -6
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Post by cuteascountry_Shortcake on Feb 2, 2004 22:28:58 GMT -6
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Post by cuteascountry_Shortcake on Jan 30, 2004 9:23:29 GMT -6
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Post by cuteascountry_Shortcake on Jan 26, 2004 10:00:18 GMT -6
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Post by cuteascountry_Shortcake on Jan 26, 2004 17:08:26 GMT -6
Hi missyimac, Welcome to Nancy's Kitchen Recipe Message Board. Your baking temperatures seem to be fine. Have you "vented" the top crust to allow steam to escape after you have sealed the top crust to the bottom crust? Generally four or five lighthanded pokes with the tines of a fork in the top of the crust should allow enough built up steam to escape to prevent the filling from bubbling up and breaking through the crust. Be careful not to smash the crust when making the vents. Good luck! -Shortcake
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Post by cuteascountry_Shortcake on Jan 24, 2004 20:52:21 GMT -6
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Post by cuteascountry_Shortcake on Jan 19, 2004 18:41:20 GMT -6
Hi Sabaa, Welcome to Nancy's Kitchen Recipe Message Board. Here is a conversion chart posted at the Top Secret Recipes website: www.topsecretrecipes.com/metric.htmIt seems to me you are looking for the conversion of a 1/2 cup measurement for the flour, sugar and butter/margarine. 1/2 cup = 8 Tablespoons = 24 teaspoons Here is a simplified breakdown: 1 cup = 16 Tablespoons 1/2 cup = 8 Tablespoons 1/3 cup = 5 1/3 Tablespoons 1/4 cup = 4 Tablespoons 1 Tablespoon = 3 teaspoons In answer to your question about self-rising flour, mix a teaspoon of baking powder with a cup of flour; add a pinch of salt if you like. You may wish to check out this site for more tips: www.ochef.com/baking_substitutions.htmThis link will take you to a more extensive conversion chart: www.ozevillage.com.au/gs/tips/gs.asp?topic=conversionGood luck! -Shortcake
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Post by cuteascountry_Shortcake on Jan 27, 2004 17:21:31 GMT -6
Hi Becky1, Welcome to Nancy's Kitchen Recipe Message Board. Let's start off answering your question by posting the recipe Lor in Canada sent in to the newsletter on January 2, 2004 here. I don't know if anyone submitted a recipe similar to this or not but thought I'd send it along. Fondly, Lor in Canada Mashed Potato Casserole 8 cups mashed potatoes(NOT Instant) 1 egg beaten 1 cup sour cream (regular or light) 1 cup lowfat small curd cottage cheese 5 green onions, finely chopped 1/2 cup shredded cheddar cheese Preheat oven to 350 degrees. Spray a 1- 1/2 quart casserole dish with cooking spray. In a large bowl combine the potatoes, egg, sour cream, cottage cheese and onions, beat at medium speed with a mixer til combined. Don't overmix. Transfer to the casserole and sprinkle with the cheese. Bake about 30 minutes. Serves 10. Here is some information from the North Carolina Potato Association: www.ncpotatoes.org/Facts.htmlHow many potatoes are in a pound? Three medium potatoes equal about 1 pound. One pound of potatoes will yield 3 cups peeled and sliced; 2 1/4 cups peeled and diced; 2 cups mashed; or 2 cups of french fries. Doing the math: 3 medium potatoes = l pound = 2 cups mashed potatoes 6 medium potatoes = 2 pounds = 4 cups mashed 9 medium potatoes = 3 pounds = 6 cups mashed 12 medium potatoes = 4 pounds = 8 cups mashed 15 medium potatoes = 5 pounds = 10 cups mashed A five pound bag of potatoes is rarely uniform in the sizes of potatoes in the bag. Remove and reserve 3 medium potatoes for another meal and you should be all set to make and enjoy the Mashed Potato Casserole. I hope this is helpful. -Shortcake
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Post by cuteascountry_Shortcake on Dec 23, 2003 20:41:05 GMT -6
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Post by cuteascountry_Shortcake on Dec 10, 2003 19:31:23 GMT -6
Hi Wandah, This request was answered in the Amish Recipe Section of the message board. -Shortcake
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Post by cuteascountry_Shortcake on Dec 1, 2003 20:28:06 GMT -6
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Post by cuteascountry_Shortcake on Nov 26, 2003 16:45:08 GMT -6
Hi Christy, Welcome to Nancy's Kitchen Recipe Message Board. To my knowledge, the use of a stainless steel bowl would not affect the setting properties of any jello mold. It is difficult to suggest what the problem might be without knowing what recipe you used or any modifications you may have made to the recipe. Here is an excellent website for making jello molds and unmolding jello: (It will be necessary to scroll up the page) www.boston-baden.com/hazel/Jello/jello5a.html#glowWhat will make it not set? www.boston-baden.com/hazel/Jello/jello5b.html#failThere are excellent tips and hints about making jello molds on this page: www.yankeehalloween.com/qwiggle-tips.htmlHere is an excerpt: Note about adding fresh fruit to gelatin. Some fruits have naturally occurring enzymes that will break down the gelatin's structure, meaning that it will never get firm and set. The fresh fruits to watch out for are pineapple, kiwi, figs, ginger, papaya, guava and mangoes. Cooking will break down the offending enzymes though, and since canned fruit has been cooked, it's safe to use any canned fruit in your gelatin, including canned pineapple. Christy, since time is of the essence for Thanksgiving preparation, I am posting a link to some tried and true Cranberry Jello Mold recipes posted in reply to a request made at That Home Site. ths.gardenweb.com/forums/load/recipex/msg111157042542.htmlI hope this explanation is helpful. Good luck! -Shortcake
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Post by cuteascountry_Shortcake on Nov 20, 2003 22:36:31 GMT -6
Hi ADaniel, I'm sorry, we don't seem to be able to answer this question for you. The same question has been asked before and still has no reply posted to answer the question with confidence. Here is a link to a website that warns against using the Turbo Cooker on a glass top stove (see paragraph below link): www.aarppharmacy.com/aarpNet/hlp/hlpItemDetail.aspx?PK=M1192&MI=WEBCLASSFDContra-Indications * goodtimes products, 16 east 40 th street, new york, ny 10016, 212-951-3000or fax 212-951-3071, website www.turbocooker.com Warnings this product can be utilized on a gas or electric stove. * we do not recom-mend using the turbo cooker pan on glass stoves due to potential damage tothe stovetop. * use extreme caution when using the turbo cooker pan. * donot allow contact with any other surfaces or objects (other than steamingrack or spring form insert) as this may cause fire, smoke or other hazards. * use caution when removing or handling the dome cover as there may be abuild up of steam, which is exposed to for extended periods of time maycause injury. * always remove steam rack with a proper sized fork (holdingsecurely), or potholders, etc. If you feel that you can trust the advice from this source, here is the link to a website that is promoting the benefits of the Turbo Cooker, including stating that it can be used on an induction (glass) stove tops. products.consumerguide.com/cp/family/review/index.cfm/id/24772May I suggest you try to find an answer at a very active Turbo Cooking Group if you have not already done so. Here is a link to the Yahoo Group. groups.yahoo.com/group/TurboCooker/This is what turned up while searching the goolgle search engine to query whether a Turbo Cooker could be used on a glass stove top: www.google.com/search?sourceid=navclient&q=can+you+use+a+turbo+cooker+on+a+glass+top+stove+topGood luck, -Shortcake
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Post by cuteascountry_Shortcake on Nov 18, 2003 12:26:26 GMT -6
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Post by cuteascountry_Shortcake on Nov 15, 2003 21:29:38 GMT -6
Hi rcwidow, It would seem that the batter for your mini muffins was too thin to properly support the cinnamon chips. I thought you might like to click on the link below to read about why the chips fell and how you might be able to prevent it from happening when you try to make your mini muffins once again. www.baking911.com/howto_sinking_fruit.htmGood luck! -Shortcake
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Post by cuteascountry_Shortcake on Nov 10, 2003 22:38:41 GMT -6
Hi cocoasmom, Welcome to Nancy's Kitchen! Here are some recipes from our friends at allrecipes.com. search.allrecipes.com/recipe/quick.aspx?q1=Biscotti&lnkid=65Hopefully we will have some more posts for you from other members of Nancy's Kitchen soon. Happy baking! -Shortcake Link updated: January 26, 2006
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Post by cuteascountry_Shortcake on Nov 3, 2003 19:36:40 GMT -6
Hi MsPJH, Thank you for bringing it to our attention that the amount of cream cheese called for in the Strawberry Kiwi Jello Mold is missing. I have done extensive checking today to try and find the correct amount of cream cheese needed. To my surprise, the recipe was posted incorrectly on many recipe websites. Based on the recipe below, I would guess that a 3 ounce package of cream cheese should work. The 8 ounce package seemed to be used in most recipes that fit into a 9x13" dish. Sorry about the error. Thanks again for letting us know. Take care, -Shortcake Strawberry Cheese Salad Robert 3 oz Pkg. strawberry/banana jello 1 c Boiling water 10 oz Pkg. sliced strawberries 1 Banana, mashed 8 3/4 oz Can crushed pineapple 3 oz Cream cheese 1 c Sour cream 1/2 c Walnuts, chopped Combine in bowl, strawberry/banana jello and 1 cup boiling water. Stir until jello dissolves. Add sliced frozen strawberries and stir until strawberries break apart. Add 1 can crushed pineapple, well drained, and 1 mashed banana. Mix until blended. Spoon half of jello mixture into an 8-inch square pan. Chill until set. Set other half aside at room temperature. Combine 1 package of cream cheese, 1 cup sour cream, and 1/2 cup chopped walnuts. Mix until well blended. Spread evenly over set jello. Pour remaining jello mixture over cheese mixture. Chill until set. Cut into squares and serve on crisp lettuce leaves. Just Berry Recipes is located at www.justberryrecipes.com
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Post by cuteascountry_Shortcake on Nov 1, 2003 10:21:57 GMT -6
Hi MsPJH, In reference to the Strawberry Kiwi Jello Mold recipe that you found in Annie's Kitchen, I must caution you not to make it in a jello mold. The reason this recipe is specific about being made in a pyrex baking dish is because it is important that the Kiwi be layered on top of the canned pineapple and cream mixture layer which is spread over the congealed jello. The kiwi must not come in contact with the jello before it is completely set. See the paragraph below for an explanation. Any dish that the mold can be layered into will be fine. In answer to your question about the 10 x sugar, here is a link which should help to clear up any confusion. home.gwi.net/~erictolson/practicalpantry/staples/page6.html In this recipe, you would use 3 Tablespoons Confectioners' Sugar. STRAWBERRY KIWI JELLO MOLD 1 pt. strawberries 1 lg. pkg. strawberry Jello 1 sm. can crushed pineapple, drained 2 kiwi fruit, thinly sliced 3 tbsp. 10x sugar 3 tbsp. sour cream Prepare Jello according to package directions. Pour into 11 x 7 inch pyrex baking dish. Wash strawberries, remove stems, cut in half and float in Jello. Refrigerate until set. Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well. Spread over set Jello. Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour. (To make it low fat and low cal, use sugar free Jello and light cream cheese, omit 10x sugar and use pineapple in own juice.) There are excellent tips and hints about making jello molds on this page: www.yankeehalloween.com/qwiggle-tips.htmlHere is an excerpt: Note about adding fresh fruit to gelatin. Some fruits have naturally occurring enzymes that will break down the gelatin's structure, meaning that it will never get firm and set. The fresh fruits to watch out for are pineapple, kiwi, figs, ginger, papaya, guava and mangoes. Cooking will break down the offending enzymes though, and since canned fruit has been cooked, it's safe to use any canned fruit in your gelatin, including canned pineapple. I hope this explanation is helpful. Take care, -Shortcake
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Recipe
Nov 14, 2004 19:10:00 GMT -6
Post by cuteascountry_Shortcake on Nov 14, 2004 19:10:00 GMT -6
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Recipe
Oct 29, 2003 12:47:57 GMT -6
Post by cuteascountry_Shortcake on Oct 29, 2003 12:47:57 GMT -6
Hi BHintze, Welcome to Nancy's Kitchen Recipe Message Board. We're happy to have you join in the fun! Here is a recipe for Carbonara with Mushrooms. CARBONARA Printed from COOKS.COM 1 1/2 lbs. bacon, cut into 1" pieces 1 1/2 lbs. mushrooms, sliced 2 boxes linguine pasta 1 pt. sour cream 1 1/4 c. Parmesan cheese 3 tbsp. bacon drippings 3 eggs, beaten & thinned with tbsp. water 2 lg. cloves garlic, finely crushed Saute mushrooms in butter; set aside. Crush garlic; add to skillet with bacon. Brown. Start cooking linguine. DO NOT brown bacon crisp. Drain. Now drain linguine but not wash. Toss with 1 tablespoon olive oil. Quickly stir together over low heat, bacon with 3 tablespoons drippings, add eggs, stir, add mushrooms. Stir, add sour cream, stir, add Parmesan cheese and stir. Toss quickly with linguine and serve. Enjoy! -Shortcake
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Post by cuteascountry_Shortcake on Oct 27, 2003 16:14:34 GMT -6
Hi Cheryl, I thought you might like to see yet another tried and true recipe. Lemon Sauce 1/2 cup sugar 1/16 teaspoon salt 1/16 teaspoon ground cloves 1 tablespoon cornstarch 1/4 cup cold water 3/4 cup boiling water 3 tablespoons fresh lemon juice 1 teaspoon grated lemon rind 2 tablespoons butter or margarine 1/2 teaspoon vanilla extract Combine first 4 ingredients in a 3-cup saucepan. Blend in cold water and then add boiling water. Stir and cook over moderate heat until sauce is clear and has begun to thicken, about 5 minutes. Add remaining ingredients. Serve over puddings, gingerbread, or plain cake. Makes 1 1/4 cups. This recipe was found at: www.worldpath.net/%7Ehiker/recipe.htmEnjoy, -Shortcake
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Post by cuteascountry_Shortcake on Oct 27, 2003 0:35:32 GMT -6
Hi quiltlady, Welcome to Nancy's Kitchen Recipe Message Board. I believe this is the recipe you are looking for: BLUEBERRY CREAM CHEESE PIE 2 cooked pie crust 4 bananas 1 (8 oz.) cream cheese 1 pkg. Dream Whip 1 c. sugar 1 can blueberry pie filling Mix Dream Whip as directed on package. Cream sugar and cream cheese. Mix whip with cheese and sugar. Put layer of bananas on crust, then mixture and blueberry pie filling on top. Makes 2 pies. You might like to click on the link below and check out another version of this recipe at allrecipes.com: www.pierecipe.com/az/BlbrryBnnCrmChsePie.aspHappy baking! -Shortcake
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Post by cuteascountry_Shortcake on Dec 23, 2003 22:20:14 GMT -6
Hmmm, Let's see what we can do to piece together this mystery...Chick-O-Sticks, a Memorable Treat Made with Peanuts and Coconut Texas In the tiny town of Lufkin, Atkinson Candy makes "Chick-0-Stick" with peanut butter and toasted coconut. Order Direct from the Manufacturer: Atkinson Candy Co. www.atkinsoncandy.comFrom: amos.catalogcity.com/cc.class/cc?pcd=7599961&ccsyn=22The Vermont Country Store Chick-O-Sticks Item: 29075 Price: $9.95 Calculate Shipping Send as eGift Save to Registry If you grew up in Texas you're probably familiar with these delicious candies, once known as Chicken Bones. Though the original name didn't catch on, their big robust flavor surely did. Made by the same company since 1932, Chick-O-Sticks are a savory combination of Texas Grade A jumbo peanuts, toasted sweet coconut, salt, and graduated sugar. The result is a crunchy, bite- size treat with a sweet, peanutty one-of-a-kind flavor. 2 lb. bag contains approx 170 pieces. I read a comment on a board that Chick-O-Stick can be thought of as a Butterfinger without the chocolate. Hard to believe, but I actually found some being sold on www.ebay.com when I typed chick-o-sticks in a search box on the website. Seems candy-time has an ebay store: Candy-Time Seller, manage Store Maintained by candy-time( 764) Candy-Time of Langhorne PA has the Largest and Freshest selection Of Candy and Snacks on Ebay. We also have the best Prices on Ebay! We have over 500 Candy & Snack items in stock all time and can get you anything almost. I also came across candy Coconut Rolls which can be purchased at: www.mexgrocer.com/9224.htmlThere is a picture of a box of coconut rolls with a few individually wrapped "sticks" beside the box. I thought you might like to give this recipe a try. MEXICAN CANDY Printed from COOKS.COM 3 c. sugar 1 c. water 1 c. coconut, grated 2 c. pecans, chopped 1/2 tsp. vanilla Boil sugar in the water. Let cook until it drops hard in water. Stir in coconut and pecans and vanilla. Cook a few minutes; pour in pans about 1/3" thick and put in oven and bake until brown. When cool, cut into squares. Happy Holidays! -Shortcake
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Post by cuteascountry_Shortcake on Oct 28, 2003 23:36:31 GMT -6
Hi pammi, Welcome to Nancy's Kitchen! Here is a recipe for homemade Butterfingers. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Butterfingers Candy Categories: Candies 1 c Peanut butter 1/3 c Light corn syrup 1 c Sugar 1/3 c Water Melted chocolate Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate. This recipe was found at: www.recipesource.com/text./desserts/candy/butterfingers1.txt Posted by Gina Smith DVWH18B PEANUT BUTTERFINGERS Printed from COOKS.COM 1/2 c. sugar 1/2 c. butter 1/2 c. brown sugar (packed) 1 egg 1/2 c. peanut butter 1/2 tsp. soda 1/4 tsp. salt 1/2 tsp. vanilla 1 c. flour 1 c. quick oats Cream butter, sugars, and blend in egg, peanut butter, salt and vanilla. Then add flour and oats. Bake in greased 13 x 9 inch pan for 15 minutes or more until it sets. 350 degrees. FROSTING: 1/2 box powdered sugar 2 tbsp. cocoa 1/3 c. peanut butter Mix with enough milk to spread easily. Spread on butterfingers. Refrigerate after frosting to harden. Cut in strips size of fingers. This recipe was found at: www.cooks.com/rec/doc/0,161,157164-228199,00.html Click on the link below for Mock Butterfingers: groups.msn.com/JSFavoriteOldRecipes/snackspopcorn.msnw?action=get_message&mview=0&ID_Message=32648&LastModified=4675435358331474414I hope you enjoy the recipes for Butterfingers. I am not having much luck finding a recipe for the Chicken Legs confection you enjoyed while visiting New Mexico. Take care, -Shortcake
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Post by cuteascountry_Shortcake on Oct 26, 2003 19:14:55 GMT -6
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Post by cuteascountry_Shortcake on Nov 1, 2003 13:08:27 GMT -6
Hi jodi36, It could be a long shot, but you might find some help here. www.recipelink.com/msgbrd/board_11/tklcc.htmlI am not able to link you directly to the messages. If you type Galloping Gourmet Convection Oven in the boards full text search box on the Gab About Gadgets and Appliances Message Board at www.recipelink.com, there are several posts that will come up. Message number 8, posted by Brad in CO may be the answer you are looking for. See the Editor's note in the reply forum. Good luck! -Shortcake
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Post by cuteascountry_Shortcake on Oct 6, 2003 14:13:35 GMT -6
Hi thepup, Sorry you are having problems with the way your jelly turned out. Here is something I found that may help. muextension.missouri.edu/explore/qa/foodnutrition0003.htmJam too stiff Question: I have overcooked a batch of loganberry jam and is a bit too stiff. I don't want to dump it. Is there a way to save it? Reply: I have never found a really sure way to correct a jam that is too stiff. Generally it means there is too much pectin in the jam. Here's a trick that has worked for me a time or two. Heat some of the jam to soften it and adding a small amount of apple juice (say 2 to 4 tablespoons per pint of jelly). Bring the mixture just to a boil and fill jars and seal as you normally would. Douglas L. Holt Food Science Program State Extension Specialist for Food Safety More food and nutrition questions and answers
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