06-09-2012, 11:05 AM | #1471 |
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I just made honey-cinnamon wheat thins. They came out very tasty, but not very crispy. Here is the recipe for anyone interested:
http://weelicious.com/2012/05/30/cin...equals-heaven/ I haven't tried the dip yet! |
12-21-2012, 01:25 AM | #1472 |
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Good taste Alert!!!
Mix up this blend, take a bare tablespoon full of it and mix it into 3-4 tablespoons of olive oil and let it sit for a few minutes to diffuse into the oil, heat up something like nan, foccacia, pita, etc. and spread a bit of the mixture over the top. Don't pile it on like cream cheese, but do get a good bit of the herbs and spices onto the bread. Za'atar 1/4 cup sumac 2 tablespoons thyme 1 tablespoon roasted sesame seeds 2 tablespoons marjoram 2 tablespoons oregano 1 teaspoon coarse salt (personally, I think this is a wee bit too much for bread, but not enough if you use it on meats to grill. Preparation: Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months. |
12-21-2012, 06:04 PM | #1473 |
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sumac!
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12-21-2012, 06:14 PM | #1474 |
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12-21-2012, 06:19 PM | #1475 |
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wots a penzys?
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12-21-2012, 07:00 PM | #1476 | |
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Quote:
Stitchawl |
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12-21-2012, 07:14 PM | #1477 |
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thanks! will have to peruse!
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12-21-2012, 07:23 PM | #1478 |
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Request one of their catalogs. Once you get on their mailing list, you'll get a new one each 'season' with a slew of good recipes and tips! And it's much easier to read than the on-line one, with better descriptions. With 3-4 different types of Oregano, which is best for what? etc., etc.
Stitchawl |
12-22-2012, 12:20 PM | #1479 |
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ohhhh! awesome!
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01-01-2013, 08:12 PM | #1480 |
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Samosa
Filling for Samosa: 1. Potato – 6pcs (medium size) 2. Onion – 2 pcs (medium size & chopped) 3. Peas – 1/ 2 cup (Frozen) 4. Peanuts – 1 /8 th Cup fried. 5. Cumin – 1 /2 tsp. 6. Garlic – 1tsp (Paste) 7. Ginger – 1tsp (Paste) 8. Chilli Powder – 1tsp 9. Turmeric Powder – 3 pinches (be really exact...) 10. Garam Masala Powder – 1tsp 11. Cumin Powder – 2 tsp 12. Coriander Powder – 1tsp 13. Coriander Leaves – 2 tsp Chopped 14. Salt – To taste 15. Oil – 3 tsp 1. Boil Potato and mash 2. Heat oil in a pan, add Cumin. 3. When Cumin begins to splutter, add onion and fry till light brown. 4. Add Ginger paste, Garlic paste, and all spices, fry it on medium flame. 5. Add mashed potatoes, peas, peanuts, coriander leaves and mix. Samosa Wrapper: Ingredients: 1. Maida flour – 4 cups 2. Oil / Ghee – 2 1/ 2 tsp 3. Salt – 1 /2 tsp 4. Oil for frying Stitchawl |
01-01-2013, 08:41 PM | #1481 |
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I'll probably cheat with the wrapper and get the commercially available egg roll wrappers. so far I have been playing around with ground chicken as my main component. when you say "pcs" does that mean... 6 potatoes, or 6 pieces of potato?
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01-01-2013, 09:18 PM | #1482 | |
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Quote:
As far as the wrappers go, frankly, I really don't notice much taste difference between store-bought egg roll or gyoza wrappers and this dough, and they are a lot less work! They do 'look' different though... The freshly made dough seems to look more crispy, but the texture is actually the same. Stitchawl Last edited by Stitchawl; 01-01-2013 at 10:08 PM. |
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01-25-2013, 04:16 AM | #1483 |
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Disregard please.
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01-25-2013, 07:38 AM | #1484 | |
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Quote:
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01-25-2013, 07:45 AM | #1485 |
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This is the kind of weather dgma's bean soup was made for !
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