Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Games with Friends / Everyday Is a Holiday - January 2013
    Lost? Site Map

    Everyday Is a Holiday - January 2013

    Go to page << Previous Page  1, 2, 3 ... 14, 15, 16, 17, 18  Next Page >>
    pammyowl
    Fri Jan 25, 2013 7:56 am
    Food.com Groupie
    I have had tamarind, and it is mouth puckering tart, almost sour, but I have never had the paste just the candy. I am curious, too. Can't wait to see your review but I agree, that picture sells it big time!
    Holiday Tag Hosts
    Fri Jan 25, 2013 8:10 am
    Food.com Groupie
    < Updated to here! >


    Anyone need a warm-up? How about tagging from Irish Coffee recipes - in Honor of National Irish Coffee Day!

    We're supposed to have snow flurries, starting around 1pm. We may get 1-2 inches! DS is excited, of course - I also have Deb's cookies in the queue for today! icon_biggrin.gif (Just got the Rolos yesterday - MUST MAKE TODAY! rotfl.gif )

    Hope YOU have a Happy Friday! icon_wink.gif
    Alli icon_cool.gif
    Holiday Tag Hosts
    Fri Jan 25, 2013 8:13 am
    Food.com Groupie
    pammyowl wrote:
    I have had tamarind, and it is mouth puckering tart, almost sour, but I have never had the paste just the candy. I am curious, too. Can't wait to see your review but I agree, that picture sells it big time!


    wave.gif Morning, pammyowl! Tamarind candy - that DOES sound interesting! icon_biggrin.gif Sorry to say that I didn't tag that recipe - this time! icon_lol.gif

    Alli icon_cool.gif
    Nancy's Pantry
    Fri Jan 25, 2013 7:03 pm
    Food.com Groupie
    Good Evening,


    I have made and reviewed North African Bulgar Stuffed Baby Eggplant #491177 by Annacia -- absolutely delicious!

    Also, I thought I had reported that I completed African Chicken Curry #455721 by BonnieG#2, but it is not showing completed. I probably forgot to mention it during my marathon cooking spree! I completed my review on 1/22.


    Both were excellent!


    Nancy icon_smile.gif
    alligirl
    Fri Jan 25, 2013 7:37 pm
    Forum Host
    icon_redface.gif Nancy, it's probably my fault. Sometimes, I'm easily distracted! icon_rolleyes.gif icon_lol.gif I'll be sure to include it in the update! icon_biggrin.gif

    I have a completion, also:

    Alli icon_arrow.gif Deb's Peanuty Rolo Cookies #491864

    Much better late than never yummy.gif

    I'm off for an update!

    Alli icon_cool.gif
    Holiday Tag Hosts
    Fri Jan 25, 2013 7:52 pm
    Food.com Groupie
    < Updated to HERE! >


    Anyone need a warm-up? How about tagging from Irish Coffee recipes - in Honor of National Irish Coffee Day!

    Alli icon_cool.gif
    breezermom
    Fri Jan 25, 2013 10:03 pm
    Food.com Groupie
    I've made and reviewed my tag of alli's Greek Style Sea Scallops Brochettes 423347, tagged Jan 22nd.

    Debbwl
    Sat Jan 26, 2013 12:53 am
    Forum Host
    alligirl wrote:
    icon_redface.gif Nancy, it's probably my fault. Sometimes, I'm easily distracted! icon_rolleyes.gif icon_lol.gif I'll be sure to include it in the update! icon_biggrin.gif

    I have a completion, also:

    Alli icon_arrow.gif Deb's Peanuty Rolo Cookies #491864

    Much better late than never yummy.gif

    I'm off for an update!

    Alli icon_cool.gif


    Oh Alli now you did! Those look so good that now I want some yummy.gif

    Thank you so very much icon_biggrin.gif icon_biggrin.gif
    Debbwl
    Sat Jan 26, 2013 12:54 am
    Forum Host
    breezermom wrote:
    I've made and reviewed my tag of alli's Greek Style Sea Scallops Brochettes 423347, tagged Jan 22nd.



    Very tasty looking!!
    Baby Kato
    Sat Jan 26, 2013 8:52 am
    Food.com Groupie
    Holiday Tag Hosts wrote:
    Baby Kato wrote:
    Nancy I made your Sonoran Tamarind Sauce 469917 due on 1/27/13 icon_lol.gif

    It was so awesome, it is my go to recipe for now on....so good.



    I've never had 'tamarind', per se, but I believe it is an ingredient in Steak Sauce? icon_question.gif (I just checked - not A-1; maybe Heinz 57?) I'll do a little more exploring on my own - now, I'm intrigued, and Baby Kato, that pic just SELLS it! icon_biggrin.gif

    Alli icon_cool.gif


    Morning Alli, tamarind paste is usually cooked in with other ingredients, but can also be mixed into uncooked dips and chutneys.

    It can come in a jar or in a square paste form. I used tamarind paste, which I got at an Asian Market, its awesome, very citrusy, sticky and sour.

    Tamarind is very sour, so whatever recipe you're making will need sugar or some kind of sweetener.

    The texture of tamarind is very sticky and paste-like, and the color of tamarind fruit is dark brown. Should mention that the paste form still has the seeds in it....I usually just strain the tamarind after I have melted it down, if making a sauce or syrup.

    Tamarind is a common ingredient in Thai, Indian and Mexican cuisines.


    Last edited by Baby Kato on Sat Jan 26, 2013 9:02 am, edited 1 time in total
    Baby Kato
    Sat Jan 26, 2013 8:53 am
    Food.com Groupie
    breezermom wrote:
    I've made and reviewed my tag of alli's Greek Style Sea Scallops Brochettes 423347, tagged Jan 22nd.



    Wow, those look wonderful, into my cookbook these go....thanks breezermom. icon_lol.gif
    Baby Kato
    Sat Jan 26, 2013 8:58 am
    Food.com Groupie
    It's freezing here, I'm tagging Alli and will be enjoying Irish Coffee this afternoon with my son and dil .....

    tagging The Toronto Star's Irish Coffee 22242 by Lennie

    bk is up....Baby Kato icon_lol.gif
    Nancy's Pantry
    Sat Jan 26, 2013 5:32 pm
    Food.com Groupie
    Baby Kato wrote:
    It's freezing here, I'm tagging Alli and will be enjoying Irish Coffee this afternoon with my son and dil .....

    tagging The Toronto Star's Irish Coffee 22242 by Lennie

    bk is up....Baby Kato icon_lol.gif



    Hey BK,

    So sorry you are freezing -- I'll send you some heat from Texas -- we are hovering at the low end of the 80's this week. Never know though -- we might be in the 30's next week. The weather during the winter is crazy here. One day shorts -- the next day we are bundled up in a coat.


    Nancy icon_smile.gif
    Holiday Tag Hosts
    Sat Jan 26, 2013 9:11 pm
    Food.com Groupie
    breezermom wrote:
    I've made and reviewed my tag of alli's Greek Style Sea Scallops Brochettes 423347, tagged Jan 22nd.



    That's beautiful, breezermom...so glad you enjoyed them! And Thank You! icon_biggrin.gif

    Alli icon_cool.gif
    Holiday Tag Hosts
    Sat Jan 26, 2013 9:16 pm
    Food.com Groupie
    Baby Kato wrote:
    Holiday Tag Hosts wrote:
    Baby Kato wrote:
    Nancy I made your Sonoran Tamarind Sauce 469917 due on 1/27/13 icon_lol.gif

    It was so awesome, it is my go to recipe for now on....so good.



    I've never had 'tamarind', per se, but I believe it is an ingredient in Steak Sauce? icon_question.gif (I just checked - not A-1; maybe Heinz 57?) I'll do a little more exploring on my own - now, I'm intrigued, and Baby Kato, that pic just SELLS it! icon_biggrin.gif

    Alli icon_cool.gif


    Morning Alli, tamarind paste is usually cooked in with other ingredients, but can also be mixed into uncooked dips and chutneys.

    It can come in a jar or in a square paste form. I used tamarind paste, which I got at an Asian Market, its awesome, very citrusy, sticky and sour.

    Tamarind is very sour, so whatever recipe you're making will need sugar or some kind of sweetener.

    The texture of tamarind is very sticky and paste-like, and the color of tamarind fruit is dark brown. Should mention that the paste form still has the seeds in it....I usually just strain the tamarind after I have melted it down, if making a sauce or syrup.

    Tamarind is a common ingredient in Thai, Indian and Mexican cuisines.


    Thank you for that wealth of knowledge, BK - I'll have to check for it next time I go to the 'international' store icon_wink.gif Just one more ingredient to try! icon_biggrin.gif

    Alli icon_cool.gif
    Go to page << Previous Page  1, 2, 3 ... 14, 15, 16, 17, 18  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites