Discussion in 'Make It So' started by jacktrash, May 19, 2015.
No freezer I´m afraid. Also no dates, but bacon wrapping Something sounds nice.
You can cook it all and stick what you don't use in the fridge if you want it to keep for a few more days? I'm afraid I don't eat much bacon, so I don't have any good recipes. I know it can be used as flavoring for soups and things.
Potato croquettes with jalapeno and cream cheese
Fried as lardons or an accompaniment for:
Cabbage with onions and juniper berries
Mashed starchy veg of choice with cheese
Cheese and bacon muffins
Cooked til crispy it's good for:
Crumbling into salad and soups
Dipping into soft boiled eggs
Baking into savoury pastries with a layer of cheese and black pepper
I may crumble into potato soup! Thank mew all for suggests.
Does anyone have any tips for making cookies soft? Especially snickerdoodles.
I could be wrong, but I believe it's related to the type/amount of fat you use (and not overworking the dough).
Exactly what Saro said. Different fats have different properties. If the recipe doesn't already call for shortening, try that. Also consider the type of sugar you're using. Depending on the other ingredients at play, this could also turn your cookies from crispy to soft. If your recipe doesn't explicitly require you to cream the sugar and fat together, try swapping the white for a light brown. And of course, report back with your findings because soft cookies are amazing.
I made a cranberry pie with gingerbread crust, where the cranberry filling was somewhere between a curd and custard. Making the filling took longer than I liked and made more dirty dishes than I'd like too. The crust was fairly easy.
The filling was good, the crust... was not. Ginger is a strong flavor, and gingersnaps do not play around.
It would probably be better with either a graham cracker crust or a prebaked pie shell.
I got bored decorating cutouts today and ended up making a bunch of anarchy cookies. Also, a significant number are shaped like witch's hats.
Yesterday I tried making angel-hair pasta in cheese sauce from a box mix... with a rice-cooker. It took forever, the noodles were goopy, and I still had to stir it once it got up to temp.
Lesson learned: don't make lemon squares thicker than recommended; by the time the middle is cooked the crust is way burnt.
Successful snickerdoodles! I used this recipe (just scroll down to the actual recipe; I don't understand the seemingly compulsive need people have to tell stories on recipe posts). Modifications: just sifted the dry ingredients a bunch of times and beat the wet ones to be very fluffy, neither of which probably changed much. Also, an extra egg because mine were small. Next time, I think I'll use less cream of tarter and press down the cookie balls pre-cooking so they're closer to flat.
I would have used the Meta Givens recipe (I have a textbook), but someone tore the page out at some point. Granted the book is extremely old, but. Still. So annoying.
Scroll down to "Second, Google likes long content." and OMG it takes scrolling. https://cadryskitchen.com/2018/06/06/food-blog-pet-peeves/
Im preparing to make Moar vaguely greek salad type pasta salad
With cucumber, big amounts of feta, feta dressing, tomato, and either red onion or some chives (not sure if the onion is still good and this store doesnt sell single onions??)
its tasty and maybe not good for my stomach but i lov the salt
Edit: the dressing got watered down a little but it good
Oooh, what type of pasta? I do something like that with cous cous but orzo or garden ruffles might be good.
Sucks that the store doesn't sell single onions. I put them in almost everything so we can buy big bags.
I'm making my favorite recipe for corn chowder again. It's mostly pouring staples and nonperishables into a slow cooker and waiting five hours. The hardest part is chopping up carrots, onion, and potato.
I've made it without bacon before and it's fine. Not as good without bacon, but fine.
Gotta make so much stuff O_O
tomorrow: bake cherry and ginger thumprint cookies (finally something to use up my leftover candied ginger on!) and mix up the wet and dry stuff for my double batch of apple-cranberry crisp for baking fresh on christmas eve
xmas eve: remember to bring the cookies and crisp mix to work along with my nice clothes since I have to go there straight after work OTL
xmas day: cook cinnamon roll casserole, strawberry pancakes and bacon for breakfast and make twice-baked potatoes for family gathering
Omw i join your cookout
made THREE batches of granola in the past two days for my dad for christmas: one pumpkin pecan, one mixed nuts and honey, one cranberry orange which is cooling right now. Actually technically four batches, because the first honey nut burned and I had to do it over ;_; They all came out delicious though, even the pumpkin which I was kind of worried about!
today for dinner i had microwaved nachos
by which i mean a bowlful of corn chips, cheese, and what turned out to be a suboptimal amount of salami and barbecue seasoning microwaved until the cheese melted
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