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  1. #31

    • loves a silver lining
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    Quote Originally Posted by desertdweller
    Sounds good but could you tell me what the size of the cans are or the amount in a measuring cup? Thanks!
    I never measure :o but I use the small cans of tomato sauce if that helps, I think they are 4 oz



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  2. #32

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    Ah, thanks...I've been lurking in here for the past few days waiting for a reply. Thought so but just wanted a verification.

  3. #33

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    Quote Originally Posted by TinkPink
    Has anyone ever eaten at Honolulu Harry's? The only one I know of is in Corona off McKinnley. They have the most amazing appetizer- Sweet Potato Stack. It's the yummiest thing ever and I have been craving it like crazy. I was wondering of anyone has tried it and might have any ideas on how to replicate it at home.

    try looking here Stacy:

    Sweet Potato Stacks
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  4. #34

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    Just another reason for me to love you DQ!!! I even saw a clip of that article she quoted on google, but it wouldn't let me open the whole thing! I am so happy to have that, I have been wanting those for so long! I bookmarked it and will try it someday (just started a diet for the first time in like 3 years so I am really gonna try and stick to it)- but one day!
    “In a world filled with hate, we must still dare to hope. In a world filled with anger, we must still dare to comfort. In a world filled with despair, we must still dare to dream. And in a world filled with distrust, we must still dare to believe.” -Michael Jackson



  5. #35

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    Happy to help sweetie! Good luck with the diet- I keep slipping on and off mine But then I think of my skinny mother and hop back on the wagon.

    Remember, veggies are good for you - full of vitamins On recipes like that, I try to substitute as much low fat/ fat free stuff as I can in the recipe, as long as it doesn't spoil the taste too much. You will have to tell me how they turn out.
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  6. #36

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    I also have a skinny mother- not to mention I used to be skinny myself! Which makes it all the more difficult being not skinny!

    But anyway- you hardly have a thing to worry about!
    “In a world filled with hate, we must still dare to hope. In a world filled with anger, we must still dare to comfort. In a world filled with despair, we must still dare to dream. And in a world filled with distrust, we must still dare to believe.” -Michael Jackson



  7. #37

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    Well, I recently lost 45 pounds and I am trying VERY HARD not to let them creep back on, so that is why I am worried. It so hard to be good and soooo easy to be bad!
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  8. #38

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    Sauteed Chicken with Spinach

    Since DesertDweller requested it, here's Sauteed Chicken with Spinach from March 2005's Everyday Food Magazine. (Shameless plug - it's a great magazine... every recipe we've tried has been really good! )

    Sauteed Chicken with Spinach

    1 tablespoon olive oil
    4 boneless, skinless chicken breast halves
    1 cup of water
    1/4 cup minced shallots
    1/4 cup dijon mustard
    1 tablespoon white-wine vinegar
    2 tablespoons butter
    1 large bag baby spinach
    coarse salt
    ground pepper

    1) Liberally season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.

    2) Add water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.

    3) Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.

    4) In a medium bowl, toss spinach with half of the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.


    My notes - I'm not one to really measure when I'm cooking, so I just play around with the sauce until it tastes yummy! I REALLY like dijon mustard, so I usually adding more... plus, I usually use less shallot and add some minced garlic. Enjoy!
    Last edited by MegarooFifi; 04-21-2005 at 09:57 PM. Reason: Fixing my horrible typos :-D

  9. #39

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    Dsnyln, love your simple and delicious rice recipe, which went well with the following.

    RANCHERO BEEF STEW
    Traditional beef stew with Spanish overtones.

    1 tablespoon olive oil
    1 pound beef stew meat, cut into 1-inch cubes
    1 large onion, cubed
    2 medium carrots, cubed
    3 garlic cloves, chopped
    1 15-to 16-ounce can stewed tomatoes
    1 cup canned beef broth
    1 4-ounce can diced green chilies
    1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
    2 tablespoons dried oregano
    1/3 cup chopped fresh cilantro


    Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.



    Serves 4.

    I used cumin in mine which gives it a real Mexican edge and some fresh jalepeno chiles and a side of black beans. We ate it with tortillas and the rice

  10. #40

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    OOh these all sound so good.
    Here's my personal fave:

    Onion Rings for Dummies
    2 large white onions
    3 cups regular AP flour (divided)
    3 eggs
    3 tbs of milk
    salt (to taste)
    pepper(to taste)
    2 tsps garlic powder

    Step one:
    Divide flour in half and mix the pepper,salt and garlic powder into one half of the flour. Set aside.

    Step two:
    Break the eggs into a bowl and beat eggs with milk. Set aside.

    Step three
    Dip onion rings first into plain flour, then egg mixture, then seasoned flour. Set on a plate. Repeat until all onion rings have been dipped in the batter. Cover plate with wrap (I like Saran, although you could use aluminum foil or that new Press N Seal wrap I guess) and let rest in fridge for up to 4 hrs or over night.

    DO NOT discard egg mix OR seasoned flour.

    Step four:

    When the dipped rings have finished resting the first time, re-dip in egg mix and seasoned flour. Let rest a second time and go fix a drink. You deserve it. You've worked HARD on these things.

    Step five:
    Heat your deep fryer to desired temp ( I set mine on "Holy Crap that's Hot!") and fry rings until crispy. Let rest on a plate with paper towel and sprinkle with more salt, if desired. Let cool until they are cool enough to touch. I enjoy mine dipped in ranch dressing with bacon, but fry sauce or any other dipping sauce of your choice is also acceptable.


    My Own Personal Fry Sauce

    1/2 cup mayo (I use lite)
    1/2 cup ketchup (I like the store brand. I REFUSE to buy Heinz)
    1/2 cup mustard

    In medium size bowl, mix all three together and salt/pepper if neccessary.

    TOV


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  11. #41

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    Thought I'd share a salad that we really like in the summer. It's a nice change from the mixed greens and pasta salads and a good way to cut down on your fat content. I eyeball it so really don't have measurements.

    Chopped Peeled and Seeded Cucumber
    Chopped Orange segments (I like pink or red Grapefruit also)
    Chopped Green Onion
    Bean Sprouts
    Chopped Cilantro
    Minced Fresh Ginger (about a Tablespoon)
    Fresh Ground Pepper
    Salt
    Red Pepper Flakes (optional)
    Rice Wine Vinegar

  12. #42

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    Quote Originally Posted by desertdweller
    Thought I'd share a salad that we really like in the summer. It's a nice change from the mixed greens and pasta salads and a good way to cut down on your fat content. I eyeball it so really don't have measurements.

    Chopped Peeled and Seeded Cucumber
    Chopped Orange segments (I like pink or red Grapefruit also)
    Chopped Green Onion
    Bean Sprouts
    Chopped Cilantro
    Minced Fresh Ginger (about a Tablespoon)
    Fresh Ground Pepper
    Salt
    Red Pepper Flakes (optional)
    Rice Wine Vinegar

    That sounds delish!! I had a wonderful pasta salad with baby spinach yesterday and didn't get a chance to get the recipe. But I know that it was bowtie pasta
    baby spinach
    black olive
    red pepper
    red onion
    fresh parm cheese
    I think it was a lemon garlic vinagrette
    It was wonderful and light



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  13. #43

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    Sounds great!...and beautiful to look at also. Thanks.

  14. #44

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    Quote Originally Posted by desertdweller
    Sounds great!...and beautiful to look at also. Thanks.
    You know it really was! LOL I'm glad I"m not the only one that thinks like that. The boys were making fun of me and said "stop arranging and just eat"



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  15. #45

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    I'll ressurect this thread which I love. Made your pudding cookies DQ and they were fabulous! We're on a main course salad binge here since it's not wise to heat up the kitchen too much. Cold soups, salads, grilled meats and fruit will be most of our menu during the hot months.

    I first started eating Salad Nicoise in the South of France 40 years ago and never get tired of it. Thought some of you would like to add it to your summer menus:

    Salad Items:
    6 small New Potatoes, boiled or steamed, then cooled and halved
    1 pound green beans, steamed and blanched
    1/2 pound mixed greens
    1 cup artichoke hearts
    6 tomato wedges
    3 hard boiled eggs, halved
    1/2 cup black olives, preferably nicoise or the Greek kalamatas which have more flavor
    1 (6-ounce) can tuna packed in water
    4 - 6 anchovy filets (traditional but can be eliminated)

    Vinaigrette:
    3 tablespoons white wine vinegar
    2 teaspoons Dijon mustard
    1 teaspoon garlic, smashed with salt until paste
    Pepper to taste
    9 tablespoons extra virgin olive oil

    In a bowl, whisk together white wine, Dijon, garlic, and pepper. Drizzle in olive oil while whisking constantly. Arrange salad decoratively on a platter. Drizzle with the dressing.
    Last edited by desertdweller; 06-07-2005 at 04:26 PM. Reason: spelling

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