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    You are in: Home / Community Forums / Cooking Games with Friends / PLEASE REVIEW MY RECIPE - JANUARY 28th
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    PLEASE REVIEW MY RECIPE - JANUARY 28th

    Go to page << Previous Page  1, 2, 3, 4 ... 87, 88, 89  Next Page >>
    Nancy's Pantry
    Tue Jan 29, 2013 8:13 am
    Food.com Groupie
    Chef Tweaker wrote:
    Made and reviewed Nancy's Pantry's What a Dal #493702 tonight. (due 1/31)

    I haven't tried it out on the fam yet because I'm really the only one who likes East Indian cuisine. I did give a bite to my almost-three year old and she liked it. I LOVED it and have already started passing the recipe on to friends.

    I am wondering though, whether it would really hurt to put in the salt at the beginning? I followed the recipe because I know with some legumes, the salt can keep them from cooking. I doubt if lentils would do that since they are so tiny but didn't want to take the chance.



    Thank you so much. Not sure about the salt; other than I have always been told to salt at the end of the cooking process. Maybe someone else has an opinion on this as well.

    Nancy
    Nancy's Pantry
    Tue Jan 29, 2013 8:15 am
    Food.com Groupie
    momaphet wrote:
    Made and reviewed both of these recipes are super scrumptious!!!
    Tagged Jan. 9, Due Jan. 23
    Sharon123's Fresh Blueberry Sour Cream Muffins #412634
    Sharon123's Bed and Breakfast Cranberry Biscuits #344013


    Hi Momaphet,

    Those cranberry biscuits would be sooo good with my morning coffee right now! So would the blueberry muffins.


    Nancy
    I'mPat
    Tue Jan 29, 2013 9:02 am
    Forum Host
    Nancy's Pantry wrote:
    Chef Tweaker wrote:
    Made and reviewed Nancy's Pantry's What a Dal #493702 tonight. (due 1/31)

    I haven't tried it out on the fam yet because I'm really the only one who likes East Indian cuisine. I did give a bite to my almost-three year old and she liked it. I LOVED it and have already started passing the recipe on to friends.

    I am wondering though, whether it would really hurt to put in the salt at the beginning? I followed the recipe because I know with some legumes, the salt can keep them from cooking. I doubt if lentils would do that since they are so tiny but didn't want to take the chance.



    Thank you so much. Not sure about the salt; other than I have always been told to salt at the end of the cooking process. Maybe someone else has an opinion on this as well.

    Nancy


    With legumes if you salt at the beginning it will toughen them and take a lot longer to cook and will quite often suddenly go to mush, hence you salt once tender and then even still cooking keep a close eye on them, this is not from personal experience but asked a girlfriend who cooks legumes on a daily bases.


    Pat
    Nancy's Pantry
    Tue Jan 29, 2013 10:04 am
    Food.com Groupie
    I'mPat wrote:
    Nancy's Pantry wrote:
    Chef Tweaker wrote:
    Made and reviewed Nancy's Pantry's What a Dal #493702 tonight. (due 1/31)

    I haven't tried it out on the fam yet because I'm really the only one who likes East Indian cuisine. I did give a bite to my almost-three year old and she liked it. I LOVED it and have already started passing the recipe on to friends.

    I am wondering though, whether it would really hurt to put in the salt at the beginning? I followed the recipe because I know with some legumes, the salt can keep them from cooking. I doubt if lentils would do that since they are so tiny but didn't want to take the chance.



    Thank you so much. Not sure about the salt; other than I have always been told to salt at the end of the cooking process. Maybe someone else has an opinion on this as well.

    Nancy


    With legumes if you salt at the beginning it will toughen them and take a lot longer to cook and will quite often suddenly go to mush, hence you salt once tender and then even still cooking keep a close eye on them, this is not from personal experience but asked a girlfriend who cooks legumes on a daily bases.


    Pat


    Thanks Pat -- that's good to know!


    Nancy
    weekend cooker
    Tue Jan 29, 2013 10:11 am
    Food.com Groupie
    Tagged 1/21.. I have made and reviewed annacias County Fair Fried Dough#481810
    lauralie41
    Tue Jan 29, 2013 10:37 am
    Food.com Groupie
    Karen Elizabeth wrote:
    lauralie41 wrote:

    Dijon-Tarragon Cream Chicken #182455


    I thought I made this during ZWT, but obviously not, no review posted. so now is my chance!!!! Tagging, please!!!


    Hope you enjoy the chicken Karen Elizabeth and thank you for the tag. icon_smile.gif
    weekend cooker
    Tue Jan 29, 2013 11:26 am
    Food.com Groupie
    weekend cooker tagging loofs Maple Brownies#400566

    weekend cooker offering up:
    weekend cookers Western Burgers#458438
    weekend cookers Southwestern Soup With Choice of Garnishes#486524
    Mikekey
    Tue Jan 29, 2013 11:40 am
    Food.com Groupie
    Nancy's Pantry wrote:
    I'mPat wrote:
    Nancy's Pantry wrote:
    Chef Tweaker wrote:
    Made and reviewed Nancy's Pantry's What a Dal #493702 tonight. (due 1/31)

    I haven't tried it out on the fam yet because I'm really the only one who likes East Indian cuisine. I did give a bite to my almost-three year old and she liked it. I LOVED it and have already started passing the recipe on to friends.

    I am wondering though, whether it would really hurt to put in the salt at the beginning? I followed the recipe because I know with some legumes, the salt can keep them from cooking. I doubt if lentils would do that since they are so tiny but didn't want to take the chance.



    Thank you so much. Not sure about the salt; other than I have always been told to salt at the end of the cooking process. Maybe someone else has an opinion on this as well.

    Nancy


    With legumes if you salt at the beginning it will toughen them and take a lot longer to cook and will quite often suddenly go to mush, hence you salt once tender and then even still cooking keep a close eye on them, this is not from personal experience but asked a girlfriend who cooks legumes on a daily bases.


    Pat


    Thanks Pat -- that's good to know!


    Nancy


    Also, I have been told, if using dried beans, to not add tomato products to the beans until they are cooked, since the acid keeps them from softening. Not a problem with canned beans.
    AZPARZYCH
    Tue Jan 29, 2013 12:14 pm
    Food.com Groupie
    GREEN for 3 offering...
    AZPARZYCH Slow Cooker Buffalo Chicken Chili 465186
    AZPARZYCH Runnin' Rebels Ranch Guacamole 462618
    AZPARZYCH Jalapeno Popper Cups 432032
    Chef Tweaker
    Tue Jan 29, 2013 1:45 pm
    Food.com Groupie
    Made this a few nights ago but just now got my review done. Enjoyed it... great technique that could be used for other fillings as well.

    TeresaS Ww Skinny Chimichangas #238239 due today
    Annacia
    Tue Jan 29, 2013 2:09 pm
    Forum Host
    Hi guys wave.gif

    I have two to offer also

    Annacia's Really Creamy Rice Pudding #493172
    Annacia's Djaj Fouq El-Eish, a Chicken Dish from Oman #493454
    Nancy's Pantry
    Tue Jan 29, 2013 3:05 pm
    Food.com Groupie
    Mikekey wrote:
    Nancy's Pantry wrote:
    I'mPat wrote:
    Nancy's Pantry wrote:
    Chef Tweaker wrote:
    Made and reviewed Nancy's Pantry's What a Dal #493702 tonight. (due 1/31)

    I haven't tried it out on the fam yet because I'm really the only one who likes East Indian cuisine. I did give a bite to my almost-three year old and she liked it. I LOVED it and have already started passing the recipe on to friends.

    I am wondering though, whether it would really hurt to put in the salt at the beginning? I followed the recipe because I know with some legumes, the salt can keep them from cooking. I doubt if lentils would do that since they are so tiny but didn't want to take the chance.



    Thank you so much. Not sure about the salt; other than I have always been told to salt at the end of the cooking process. Maybe someone else has an opinion on this as well.

    Nancy


    With legumes if you salt at the beginning it will toughen them and take a lot longer to cook and will quite often suddenly go to mush, hence you salt once tender and then even still cooking keep a close eye on them, this is not from personal experience but asked a girlfriend who cooks legumes on a daily bases.


    Pat


    Thanks Pat -- that's good to know!


    Nancy


    Also, I have been told, if using dried beans, to not add tomato products to the beans until they are cooked, since the acid keeps them from softening. Not a problem with canned beans.



    Thanks Mikekey because I have been guilty of doing just that; especially with pinto beans and blackeyed peas -- I always like to add rotel tomatoes and green chilies to spice them up.


    Nancy icon_smile.gif
    Sharon123
    Tue Jan 29, 2013 3:40 pm
    Forum Host
    Tagging AZPARZYCH's Runnin' Rebels Ranch Guacamole #462618.
    PRMRHosts
    Tue Jan 29, 2013 4:20 pm
    Food.com Groupie
    HI EVERYONE wave.gif PAGE 1 IS CURRENT AGAIN icon_biggrin.gif
    The following players have extra greens from recipes dropping off the list today.
    loof (2)
    Mikekey (1)

    CURRENT PLAYERS are NOT on restriction & are allowed to play in our game. If you have icon_biggrin.gifs after your name, that means you have recipes tagged. If you have a number after your name, like this (7 ), that means you have that many greens/credits & can offer up any number of recipes up to that total. An additional green/credit is earned each time you post in this thread that a recipe that you had tagged has been made & reviewed. Players may still have one or more outstanding tags as well, as indicated by a icon_biggrin.gif after their name.
    2Bleu (33 )
    alligirl (3 )
    Andi of Longmeadow Farm (6 )
    Annacia (19 )
    awalde (1)
    AZPARZYCH
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    BakinBaby (2 )
    Barenaked Chef
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    BLUE ROSE (12 )
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    WiGal (2)


    Jan 23 ~ LAST CHANCE ~
    Sue Lau's Dirty Cajun Pasta #490323
    ellie_'s Have a Heart Cupcakes (Ww), 473422
    ellie_'sOat Bran and Dried Fruit Muffins, 493758
    Nancy's Pantry's Red Cabbage Salad With Apples, Raisins & Honey Dressing
    Nancy's Pantry's Asian-Peanut and Pasta Salad
    Sharon123's Sweet and Sticky Caramel Nut Rolls #492740(made with crescent rolls!)

    Jan 24
    Lavender Lynn's Cranberry and Orange Iced Tea #481999
    Sue Lau's Garden Pasta Bowl #27091

    Jan 25
    Chef Tweaker's Graham Flour Substitute
    Chef Tweaker's Peanut Butter Cups

    Jan 26
    ellie_'s Lamb Stirfry (Ww), 475232
    duonyte's Kung Pao Turkey Drumsticks (Slow Cooker or Not) #492188
    duonyte's Mushroom Sauce for Pasta (Low-Sodium) #374647

    Jan 27
    ellie's Beef With Green Beans 422246

    Jan. 28
    Kerfuffle-Upon-Wincle's Cock-A-Leekie-Herb-Bread (A-B-M Dough Cycle) #412764
    Kerfuffle-Upon-Wincle's Marmalade Rye Bread A-B-M #388380
    Nyteglori's Puff the Magic Dragon #255029
    Nyteglori's Mustard Soup #257801
    Nyteglori's Brussels Sprouts With Celeriac #258553
    Nyteglori's Chocolate Black Tea Cake #265377
    Nyteglori's Low Fat Mousseline Mayonnaise #264471
    Nyteglori's Salt Pork Stew #267653
    Nyteglori's Parsnip Stew #267648
    Baby Kato's Summer Crab Wraps - Mexico #482211
    lazyme Poached Salmon With Mustard Sauce #493315
    lazyme Triscuit Buffalo Bites #208796

    Jan 29
    lauralie41's Hot Dogs and Sauerkraut #218351
    lauralie41's Bisquick Dumplings #269611
    Sue Lau's Shrimp Toast #38087
    weekend cookers Western Burgers#458438
    weekend cookers Southwestern Soup With Choice of Garnishes#486524
    AZPARZYCH Slow Cooker Buffalo Chicken Chili 465186
    AZPARZYCH Jalapeno Popper Cups 432032
    Annacia's Really Creamy Rice Pudding #493172
    Annacia's Djaj Fouq El-Eish, a Chicken Dish from Oman #493454

    Noo
    mersaydees
    Tue Jan 29, 2013 7:47 pm
    Food.com Groupie
    Nancy's Pantry wrote:
    Mikekey wrote:
    Nancy's Pantry wrote:
    I'mPat wrote:
    Nancy's Pantry wrote:
    Chef Tweaker wrote:
    Made and reviewed Nancy's Pantry's What a Dal #493702 tonight. (due 1/31)

    I haven't tried it out on the fam yet because I'm really the only one who likes East Indian cuisine. I did give a bite to my almost-three year old and she liked it. I LOVED it and have already started passing the recipe on to friends.

    I am wondering though, whether it would really hurt to put in the salt at the beginning? I followed the recipe because I know with some legumes, the salt can keep them from cooking. I doubt if lentils would do that since they are so tiny but didn't want to take the chance.



    Thank you so much. Not sure about the salt; other than I have always been told to salt at the end of the cooking process. Maybe someone else has an opinion on this as well.

    Nancy


    With legumes if you salt at the beginning it will toughen them and take a lot longer to cook and will quite often suddenly go to mush, hence you salt once tender and then even still cooking keep a close eye on them, this is not from personal experience but asked a girlfriend who cooks legumes on a daily bases.


    Pat


    Thanks Pat -- that's good to know!


    Nancy


    Also, I have been told, if using dried beans, to not add tomato products to the beans until they are cooked, since the acid keeps them from softening. Not a problem with canned beans.



    Thanks Mikekey because I have been guilty of doing just that; especially with pinto beans and blackeyed peas -- I always like to add rotel tomatoes and green chilies to spice them up.


    Nancy icon_smile.gif


    icon_eek.gif Thanks for all this info! I love beans and cook both dried and canned. This is great information. icon_smile.gif
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