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Let's start "Foodie Fridays"
I was just thinking in order to spice up the board a bit and generate more posts, we could start topics of interest. Lisa has started the Book Club, so I thought of "Foodie Friday".
Anyone can generate it by posting a recipe that you have tried or maybe even want to try. Then others can reply and add to the list of new recipes. This way, there can be a variety of new recipes for us to try out and review.
I'll be first. These candied nuts were SO good! I made them w/ pecans instead of the walnuts. They tasted like the candied nuts you'd have in a salad or purchase at the mall. I made little snack bags for a group of friends at church and they all raved about them. There was none left.
You can read the recipe here and my review that I posted on July 16th.
http://allrecipes.com/Recipe/Dawns-Candied-Walnuts/Detail.aspx
Re: Let's start "Foodie Fridays"
Sounds fun!
I just made this fun easy and healthy recipe. I used turkey sausage and whole wheat penne pasta and it was really delish. Ryan even liked it, and he is not too much of a fan of pasta dishes. Yummy
| Olowalu, Maui ~ August 6, 2008 |
| Family of 4 ~ April 2, 2011 |
| Family of 5 - October 24, 2012 |
Are we on the same brain wave? Yesterday on my club board we just started a cooking club doing a new recipe a week!
Here's what I made for dinner last night! Both Phil and I love this dish. The real key is to make sure you blanch most of the bitterness out of the rabe.
Alyson & Phil | Planning Bio | Married Bio!
Dates & Quinces Blog
Oooo! Yay for suggesting Foodie Fridays because I LOVE food
I made this for dessert last night because MH was craving it. I use 1/2 cup of applesauce in lieu of butter for a healthier option without sacrificing the taste
(The original recipe also called for 4oz of chocolate and 3/4 cup of sugar, but I always use 8oz and halve the sugar because it tastes so much better!) Sometimes I don't have enough time to wait overnight so I just put it in the freezer for half an hour or so, or just in the fridge for a few hours. It always turns out the same anyway 
I also heat up some raspberry jam with a bit of water in a pan to make a raspberry sauce to pour on the top and MH *loves* that.
Roy's Chocolate Souffle
6 tablespoons unsalted butter
8 ounces semisweet chocolate
3/8 cup sugar
1 3/4 tablespoons cornstarch
2 eggs, plus
2 egg yolks
1. Melt butter and chocolate together in a double boiler. Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
2. Preheat oven to 400 degrees. Spray pan generously with cooking oil and scoop batter into molds so they are 2/3 full.
3. Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Serve immediately with vanilla bean ice cream.
good idea! i've just started cooking more, so i could definitely use ideas and recipes.
@inamra - roy's chocolate souffle is my favorite! i'll definitely have to try your recipe!
I love Roy's chocolate souffle too! I've been scared to try to make it at home though....so Inamra- when you substitute the applesauce for the butter, you really can't tell the difference? Do you melt the chocolate into the applesauce? And what is a double boiler?
Ugh. I'm so clueless when it comes to cooking. I have been experimenting lately though, and I made some really delicious (and EASY!) chili lime chicken skewers on the grill last weekend! I threw some mushrooms, grape tomatoes, red and yellow pepper chunks and onion chunks on the skewers too. Healthy and really yummy.
Ingredients
Directions
My Planning Bio
When melting chocolate, it's always best to use a double boiler to make sure the chocolate doesn't get too hot and burn (burnt chocolate is nasty). You can buy a double boiler OR what I do is I put a bowl (I always use my Corningware bowl) over a pot of boiling water (make sure the water isn't too high in the pot so it doesn't run into the bottom of the bowl when you put it on the pot) and that's my double boiler. Then I use a pot holder to remove the bowl after the chocolate is melted cuz the bowl gets really hot. And yes, I melt the chocolate with applesauce
inamra - ok, so this confirms that roy's chocolate souffle isn't actually a souffle!! i had this when beth and i went there and i was thinking to myself that it's more of a chocolate lava cake than a souffle.... a souffle has egg whites in it!! anyway, if you want to try this recipe, let me know how it compares
the latest thing i made was a banana coconut cake with this caramel sauce - the pics in my blog are of the cupcakes i made for him to bring to work but i also made a 9 inch single layer cake w/it too. never got around to making the chocolate whipped cream, so i made the caramel sauce instead. great way to use up over ripe bananas instead of regular banana bread!
Jaime & Brent
Oahu, Hawaii | Sept. 9, 2005
My Food Blog - Good Eats 'n Sweet Treats
My thoughts exactly Jaime. The 555 in Long Beach has the recipe I need!