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Ikuto Akihiko Hasegawa
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#151
Old 03-14-2012, 06:06 PM

Yess seeearch! And make! :eager:

Serenus
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#152
Old 03-14-2012, 06:10 PM

Plan too! >3 I am going shopping this week for all my baking needs

Ikuto Akihiko Hasegawa
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#153
Old 03-14-2012, 06:40 PM

Huzzah! -high fives- We will shop our hearts out. :cool:

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#154
Old 03-14-2012, 06:44 PM

*Chest bump* Yea I am excited. :3

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#155
Old 03-15-2012, 12:02 AM

Om nom :drool:
I want a cookie.
Those recipe sound so good. I will let you know how the lime meltaways turn out as soon as I can fix them.
I want to try them soon.

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#156
Old 03-15-2012, 02:17 AM

Ooh, I could definitely get into this thread.

I haven't been much of a baker, but I've been cooking up a storm most of the week. The most recent thing I've baked were tartlets, so it's just the crust, and then I'll mix my own filling and decorate the tops with a darling assortment of fruits and glazes. Pies are terribly, heinously easy, and I found that they're a great hit. My favourite so far, though, would have to be these filo-dough danishes that I made. They had either a collection of fruit inside them, or apples and cheese.

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#157
Old 03-15-2012, 02:21 AM

Those all sounds so good!

Ikuto Akihiko Hasegawa
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#158
Old 03-15-2012, 02:42 AM

I bought a little box of raspberry tartlets to try and man they were so tasty. :drool:

I don't know the name of them, but I made these little bite-sized desserts with filo dough, brie, and cinnamon apple preserves. Nom nom~

Should try danishes though! Jupiter makes them sound easy. :eager:

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#159
Old 03-15-2012, 06:59 AM

They were time-consuming, but relatively painless and well worth the effort.
The tarts were even easier, and the ingredient list was astoundingly short; it was some offhand recipe by none other than Paula Dean. I edited it a bit and used lemon curd and cream cheese for the filling, then a glaze of corn starch, sugar, and lemon juice.

Ikuto Akihiko Hasegawa
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#160
Old 03-15-2012, 02:42 PM

Doesn't seem too bad at all. P:

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#161
Old 03-15-2012, 06:01 PM

I love little tarts; bite size and yummy.

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#162
Old 03-15-2012, 10:00 PM

I love getting the little filo shells. We use them for appetizers.
My husband made a deviled crab & put them in the filo, everyone loved them. I didn't try them I don't like crab.

I haven't tried them for danishes, but that does sound really good.

My shopping list is gonna be ridiculous when I go back to the grocery store. I have so many things I want to try.

Ikuto Akihiko Hasegawa
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#163
Old 03-16-2012, 03:48 AM

Haha, I know right. XDD Need to trim mine and make sure I don't go over the budget. P:

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#164
Old 03-16-2012, 07:42 AM

Yeah, when I went shopping I had to remind myself that because each meal provides so many leftovers (since I'm cooking for one), I only cook dinner about two or three times per week, and I had just cooked the night before. And I go grocery shopping once per week. So I could only pick two recipes to shop for.

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#165
Old 03-16-2012, 02:43 PM

Odd question; does any one know how to freeze breakfast burritos in something microwavable?

Ikuto Akihiko Hasegawa
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#166
Old 03-16-2012, 02:53 PM

Can you freeze them in a tupperware container? o Ao

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#167
Old 03-16-2012, 05:35 PM

Yeah, I think it'd be as simple as that. What you'd most want to worry about is whether the seal on your container was tight enough to keep out freezer burn. I did a bit of googling, and it looks like Rubbermade and Tupperware both make freezer-safe leftover containers. :)

hummy
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#168
Old 03-16-2012, 05:43 PM


you can always use a zip-locked baggie to freeze your breakfast burrito, sweetie♥.

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#169
Old 03-16-2012, 07:49 PM

Yeah, that's what I do. That or a vacuum bag. But I'm fine with bags because I don't like microwaving my food in plastic, so no matter what, I have to dump it out onto a plate or bowl. I'll only microwave in glass and try to store only in glass (or the ceramic-type things like pyrex and corningware - you get what I mean) too, but we have a limited number of those containers yet, so sometimes I have no choice but to store in a plastic container.

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#170
Old 03-16-2012, 08:34 PM

Thanks for the options. :3 I am trying to figure out a way to cause my husband never has time of breakfast in the morning. ; -;

Cherry Who?
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#171
Old 03-17-2012, 02:39 AM

Quote:
Originally Posted by Ikuto Akihiko Hasegawa View Post
Here's the recipe: Closet Cooking: Asparagus and Feta Fritters
It uses egg, but a replacement for that should be easy. :yes:
I just made these. Holy god, they are the tastiest thing ever. :drool: I love you for sharing this recipe. Forever. If you ever need me to help you hide a body or something, I owe you one. And thank you, hummy, for pinging me to this deliciousness.

I had doubts about the dill. I was like "dill? Seriously?" and I even considered omitting it. But oh my god, it's perfect.

I'd make this post longer but I'm eating them now so I'd like to get back to that.

:drool: :drool: :drool:

Last edited by Cherry Who?; 03-17-2012 at 02:41 AM..

Ikuto Akihiko Hasegawa
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#172
Old 03-17-2012, 03:26 AM

@Sere: Figured it was something like that. P: Hope you find a solution that works for you!

@Cherry: Hahah, aren't they?? I was a bit hesitant about the whole recipe at first as I've never worked with those ingredients like that, but yessss, so good. :drool: The dill really brings an awesome flavor to the whole thing.
You make me want to make moar, but I slepii and ned the slep. :sleep:

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#173
Old 03-17-2012, 07:39 AM

I'll have to try that one out; thanks for the tip.

Have any of you ever tried baking your eggs instead of boiling them? I caught a small note about it--something relative to Alton Brown--and it said that if you bake eggs on the oven rack at 325° for thirty minutes, they come out better than just hard-boiling them. The whites are supposed to be creamier.

Cherry Who?
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#174
Old 03-17-2012, 05:26 PM

I haven't tried that or heard of it... but it's intriguing! If you try it out, let us know how it goes. :D

Iku - Make them soon, then!

Serenus - What about something he could take with him, like a bagel? Personally, I have difficulty eating in the mornings because food just doesn't sit well with my stomach then. But I still get hungry. So I have carnation instant breakfast. Fills me up for a few hours and has lots of vitamins and such. It's not as good as a solid meal, but it's better than nothing.

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#175
Old 03-17-2012, 06:48 PM

I take my breakfast in a liquid form; namely Odwalla or some kind of smoothie. I think for the past few days it has been a large glass of tea and a banana. It's just not something I focus on. Sundays are reserved for the king of feasts and brunches; I think the menu for this Sunday is quiche, so I have to get started on those crusts.

 



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