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Old 01-04-2009, 05:23 PM   #121
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I've never had much luck making fudge the old-fashioned way, where you cook it until it's a certain temperature. Found this recipe a few years ago, and it's easier and really good!

Never Fail Fudge

3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
dash of salt
1/2 to 1 cup of chopped nuts (optional)
1-1/2 tsp. vanilla extract

In microwave, melt chocolate chips, sweetened condensed milk, and salt, stirring frequently until the chocolate is melted and smooth. Stir in nuts and vanilla. Spread evenly in wax-paper-lined 8-inch or 9-inch square pan.

Chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper, and cut into squares. Store covered in refrigerator.
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Old 01-04-2009, 09:30 PM   #122
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arw, those lemon bars sound amazing. You said you also made them as lime bars - are there any differences to the recipe other than using lime zest and lime juice as opposed to lemon? Same amounts?
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Old 01-05-2009, 01:01 AM   #123
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Originally Posted by corianderstem View Post
arw, those lemon bars sound amazing. You said you also made them as lime bars - are there any differences to the recipe other than using lime zest and lime juice as opposed to lemon? Same amounts?
no difference, same amounts. They're definitely worth it!
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Old 01-05-2009, 03:09 PM   #124
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Awesome, thanks!
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Old 01-11-2009, 08:21 PM   #125
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I just made a sexy thai soup. This is what I used...I'm not much for measurements:

2 cans tomato soup
some thai green curry paste
chopped cilantro
chopped scallions
1 can coconut milk
H20
tofu
crushed red pepper flakes
lemon grass
mushrooms

it's pretty fuckin awesome. i just threw that shit in a pot and watched it bubble. then i cooked it low for a bit. DELISH.
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Old 01-12-2009, 11:21 PM   #126
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I love soup This is my absolute favourite .. makes my mouth water just thinking about it!

Roasted Tomato Soup

450g (1lb) tomatoes
2 tablespoons oil
1 red pepper, cored seeded and chopped
1 carrot, grated
2 sticks of celery, sliced
1 tablespoon chopped fresh oregano or 3/4 tsp dried
1 tablespoon torn fresh basil or 1 tsp dried
750 ml (1 1/4 pints) hot water
1 tsp salt
1/4 tsp pepper
basil and oregano leaves, or 2 tablespoons chopped fresh parsley, to garnish

1 Preheat the oven to 200 *C/400*F and roast the whole tomatoes, turning frequently until the skins fall away (about 15 minutes). Cool slightly, then peel and chop them.

2 Heat the oil in the pan and saute the pepper, carrot and celery over a medium heat for a few minutes. Add the oregano and basil, stir well and cook for a few more minutes.

3 Add the water and tomatoes. Season with salt and pepper. Half cover and simmer for about 20 minutes. Transfer to a food processor or blender and blend for a few seconds. Return the soup to the pan and reheat if necessary, then serve garnished with fresh basil and oregano leaves or chopped parsley.

~ For thicker consistency, add 200g (7oz) chopped cooked potatoes to the vegetables

~ For even heartier soup, add some cooked grain 10 minutes before the end of the cooking time

~ For creamier soup, add a little soya milk or cream just before serving


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Old 01-13-2009, 05:35 PM   #127
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arw, do you think it's okay to use the pre-squeezed bottles of lemon juice that you can get at the store instead of fresh lemons for the lemon bars? I'm making them this Friday and I have to make a couple of other things so I'm just wondering if I can save some time.
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Old 01-13-2009, 05:39 PM   #128
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I have acquired a jar of honey.

Tell me what to do with it. Or more, tell me easy things to do with it.
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Old 01-14-2009, 07:13 PM   #129
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Anyone have any recipes/tips for making meringue (for cream pies) that turns out really nice? Been using: 4 room temp egg yolks, half cup sugar, and 1/2 t cream of tartar.
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Old 01-14-2009, 10:45 PM   #130
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You might want to use egg whites instead of yolks.

Here's one that I use:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Beat egg whites, vanilla and cream of tartar till soft peaks form. Gradually add sugar, one tablespoon at a time until peaks are stiff and glossy.
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Old 01-14-2009, 10:51 PM   #131
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Oh yeah I meant to say whites
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Old 01-25-2009, 04:59 PM   #132
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Can I just ask, you know Soufflés? Well what proportion of cake to goo should they be? :/

As in, how gooey should they be? Or should they be all cake?
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Old 01-25-2009, 07:37 PM   #133
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Quote:
Originally Posted by anitram View Post
arw, do you think it's okay to use the pre-squeezed bottles of lemon juice that you can get at the store instead of fresh lemons for the lemon bars? I'm making them this Friday and I have to make a couple of other things so I'm just wondering if I can save some time.
sorry...missed this. Yes, not a problem. I just like to use fresh squeezed because you have to buy lemons to zest.

Did you make them? If so, how'd it go?
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Old 01-25-2009, 07:39 PM   #134
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Originally Posted by MooMoo! View Post
Can I just ask, you know Soufflés? Well what proportion of cake to goo should they be? :/

As in, how gooey should they be? Or should they be all cake?
it shouldn't be gooey. They're not done if they are gooey. It should be solid. I make souffles at a fine dining restaurant at the resort I work for so I'm very familiar with them. It should be like a cake when you eat them.
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Old 01-25-2009, 07:44 PM   #135
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Originally Posted by neutral View Post
Anyone have any recipes/tips for making meringue (for cream pies) that turns out really nice? Been using: 4 room temp egg yolks, half cup sugar, and 1/2 t cream of tartar.
I make Italian meringue which requires cooking the sugar to 242 degees and then pouring the hot syrup into egg whites. It's not something you should do unless you are familiar with cooking sugar on the stove to high temps. If you have a thermometer and want to give it a try I can give you some pointers.

What you have listed though sounds good. You really can use any amount of sugar and cream of tartar. They just help to stiffen the whites. The only thing is it probably won't hold up as well if you try to torch the tops of the meringue.
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