PLEASE REVIEW MY RECIPE - JANUARY 28th

[Nancy's Pantry]

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]

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]

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]

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]

Tagged 1/21.. I have made and reviewed annacias County Fair Fried Dough#481810

[lauralie41]

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.

[weekend cooker]

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]

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]

GREEN for 3 offering...
AZPARZYCH Slow Cooker Buffalo Chicken Chili 465186
AZPARZYCH Runnin' Rebels Ranch Guacamole 462618
AZPARZYCH Jalapeno Popper Cups 432032

[Chef Tweaker]

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]

Hi guys

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]

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

[Sharon123]

Tagging AZPARZYCH's Runnin' Rebels Ranch Guacamole #462618.

[PRMRHosts]

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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]

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

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