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Old 08-02-2008, 05:37 PM   #31
wowsmom
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Quote:
Originally Posted by nairv View Post
Wholesome sweeteners makes an organic corn syrup that's HFCS free and not too expensive. I found it at Target. Incidentally I was surprised to find agave nectar by the same brand, also at Target. I thought that was something that could only be found on the internet or in natural food stores!
I don't think I would have ever thought to check Target...I'll have to look next time I'm there. Thanks!
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Old 08-02-2008, 06:42 PM   #32
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I'm confused. (really I am not being sarcastic)
HFCS is High Fructose Corn Syrup and karo syrup is Corn syrup right?
So isn't that like looking for sugar without sugar in it?
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Old 08-02-2008, 06:50 PM   #33
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Quote:
Originally Posted by Chicklogic View Post
Yesterday my DS(18) called me and said "Mom......you know how you make the world's greatest salsa......?" ( I KNEW I was in trouble.....) I said "yes......"

he said "well Danny thinks HIS Mom's salsa is the best so we are going to have a taste-test" "Can you have it ready tomorrow night so we can swap?"

Needless to say....IT WAS ON!

I basically use tomatoes(seeded and as ripe as I can get 'em)
cilantro
lime juice
onion
garlic
salt&pepper
jalapeno pepper

let macerate(my favorite word.... ) for 30 minutes and serve!
Oh thanks. I have a garden and need to do something with my tomatoes. I do not have enough to can this year but have enough that I need to do something with them. I have already made brushetta.
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Old 08-02-2008, 07:10 PM   #34
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I forgot, I also make pesto. I love to make pesto, and I grow my basil for it.
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Old 08-02-2008, 07:27 PM   #35
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I was making my own bread, but now my elbows hurt so much I can't. I think making bread gave me tennis elbow!!! How crazy is that?
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Old 08-02-2008, 07:35 PM   #36
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Quote:
Originally Posted by clarabelle View Post
I'm confused. (really I am not being sarcastic)
HFCS is High Fructose Corn Syrup and karo syrup is Corn syrup right?
So isn't that like looking for sugar without sugar in it?
HFCS is made differently than plain corn syrup, I don't have any technical data to provide, but corn syrup will not effect blood sugar as much as HFCS and data has shown that there may be a link between HFCS and obesity. I am sure someone else on her can provide more, or you could search the net for more. The two are different.
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Old 08-02-2008, 07:39 PM   #37
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Quote:
Originally Posted by Chicklogic View Post
Yesterday my DS(18) called me and said "Mom......you know how you make the world's greatest salsa......?" ( I KNEW I was in trouble.....) I said "yes......"

he said "well Danny thinks HIS Mom's salsa is the best so we are going to have a taste-test" "Can you have it ready tomorrow night so we can swap?"

Needless to say....IT WAS ON!

I basically use tomatoes(seeded and as ripe as I can get 'em)
cilantro
lime juice
onion
garlic
salt&pepper
jalapeno pepper

let macerate(my favorite word.... ) for 30 minutes and serve!
Who won?
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Old 08-02-2008, 07:54 PM   #38
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Quote:
Originally Posted by Jsme View Post
Oh thanks. I have a garden and need to do something with my tomatoes. I do not have enough to can this year but have enough that I need to do something with them. I have already made brushetta.
Ooohhh! Would you like to share your brushetta recipe?
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Old 08-02-2008, 08:00 PM   #39
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Quote:
Originally Posted by Nik's Mom View Post
Hi,
Can you walk me through this one. Do you dice up the tomato before you put it in the pot? How much of each ingredient.

Thanks!
I'd be happy to help, although I don't have a recipe per se, just a matter of "a little bit of this, a little bit of that."

If you're just making some for one meal, I would use 4-5 good size tomatos depending on their size. I do cut them up first into a dice or you can throw them into the food processor....

I coat pan with about 2 tbls of olive oil ( 2 turns around the pan)
then I add 1 medium onion chopped....cook until soft
1 tsp of red pepper flakes
then add 2 garlic cloves, chopped
next add chopped tomato
salt and pepper to taste
let simmer on low and add water as it cooks to "make saucy"
I add fresh basil near the end.....just take a couple of leaves, roll them up and slice into ribbons

By the way, I had to laugh when I saw where you were from...from brother and sil live in topeka and we drive through your area on the way to and from the airport. I really like "Legends". On our last visit we took DS to the T-Rex restaurant...very cool for an 8-year old boy! He also got his first pair of "chucks" like his uncle at the Converse store.
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Old 08-02-2008, 08:08 PM   #40
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Quote:
Originally Posted by Sandy321 View Post
but use the fast rising yeast - and you can buy a HUGE bag of it for $5 whereas the stores sell it for $5 for 3 pkgs!
If you keep the yeast in the freezer (don't have to let it thaw when you use it, just measure it out frozen and use it) it will keep pretty much forever. I have yeast in the freezer that's been there since 2005, and I used it today! Still works fine
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Old 08-02-2008, 08:21 PM   #41
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Quote:
Originally Posted by Mommy2cody View Post
Who won?

His friend had to work today so they are going to "swap" salsa
tomorrow now I guess. He (DS)DID day that his friend's Mom had already made her salsa......so I'm pretty sure I will have an unfair advantage on this one
Salsa does NOT sit well overnight! I like mine to sit no more than 3 hours......winning is winning right? I would still like to compare fresh batches tho.....
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Old 08-02-2008, 08:50 PM   #42
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Quote:
Originally Posted by Scrapfriend View Post
HFCS is made differently than plain corn syrup, I don't have any technical data to provide, but corn syrup will not effect blood sugar as much as HFCS and data has shown that there may be a link between HFCS and obesity. I am sure someone else on her can provide more, or you could search the net for more. The two are different.
Thanks
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Old 08-02-2008, 09:44 PM   #43
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Quote:
Originally Posted by Chicklogic View Post
Yesterday my DS(18) called me and said "Mom......you know how you make the world's greatest salsa......?" ( I KNEW I was in trouble.....) I said "yes......"

he said "well Danny thinks HIS Mom's salsa is the best so we are going to have a taste-test" "Can you have it ready tomorrow night so we can swap?"

Needless to say....IT WAS ON!

I basically use tomatoes(seeded and as ripe as I can get 'em)
cilantro
lime juice
onion
garlic
salt&pepper
jalapeno pepper

let macerate(my favorite word.... ) for 30 minutes and serve!
Sounds great- thanks for sharing! And let us know how that contest comes out My money's on you
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Old 08-03-2008, 06:45 AM   #44
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Buttercrean icing.
I can't stand the cans of frosting in the stores. it is full of all kinds of who know what and tastes yucky now that I make this.
It is so easy to make. I got it from wilton.com I am sure they have a recipe for chocolate as well. My girls love to decorate cakes so we always make white icing



Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon Vanilla Extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons Milk
Makes: Icing serves about 3 cups.

instructions
(Medium Consistency)
1.In large bowl, cream shortening and butter with electric mixer.

2.Add vanilla.

3.Gradually add sugar, one cup at a time, beating well on medium speed.

4.Scrape sides and bottom of bowl often.

5.When all sugar has been mixed in, icing will appear dry.

6.Add milk and beat at medium speed until light and fluffy.

7.Keep bowl covered with a damp cloth until ready to use.

8.For best results, keep icing bowl in refrigerator when not in use.

9.Refrigerated in an airtight container, this icing can be stored 2 weeks.

10.Rewhip before using.
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Old 08-03-2008, 07:10 AM   #45
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Another icing recipe

I also make my own icing and decorate cakes. It is soooo much better than store bought. My recipe is:

2 lb. bag of powdered sugar
2 cups of vegetable shortening
1 tsp. vanilla
1 tsp. butter flavoring
1/2 tsp. almond flavoring (optional)
Water (I use water because it lasts longer. I have kept it for several months in an airtight container in my fridge. Rewhip before using and it is as good as new. You can use milk in place of water though and it is good for a few weeks in frig.)

As far as the amount of water, I can't give you an amount. I mix all the other ingredients up and just start adding a little water at a time until I get the consistancy I want. Since I decorate cakes, sometimes I need real think icing for flowers, etc and other times I need it thinner. Some people can taste a difference between milk and water in the icing, but I can't. I always get great reviews for my frosting.

Another good tip is to use the butter flavored crisco. If you do not need a pure white icing, this is the way to go. It is soooo yummy and you can leave out the butter flavoring when you use butter flavored crisco. It is a very pale yellow/ off white color when it is done.
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