Your Greatest Hit Recipes for Leesa
zabby17
17 years ago
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Comments (149)Roo – Sorry I’m getting to Houzz so late .. the old “day late & dollar short”! I have held my tongue a couple of times, both with professionals & the wannabes; wanted to ask who died & left them in charge .. “God of Decorating”! I don’t pretend to be a good decorator at all, but if someone can explain why things do or don’t look right together, I’m certainly open to learn. “Because I say so & I’m a professional” doesn’t impress me as an “explanation”! I’ve seen articles like that in specialty magazines, where they’ll show a kitchen renovation, at 2 or 3 different budget ranges. All of them look great, but one may have fully custom cabinets & high-end appliances & finishes, while the others have more stock & mid-line items. It just proves that you can have a beautiful room at ¼ the cost of the top-of-the-line one (which is probably the one featured on Houzz). Mousemaker’s recipe for sugar water is right .. 4 to 1 ratio of water to sugar; I made 6 cups of water the other day, because you’re also supposed to replace it & wash the feeder out every 4 or so days. Jayme – Happy birthday!! I was out of the house early today, for a spring service of my car, and then I didn’t get back online until a little while ago....See MorePOLL: How often do you cook at home?
Comments (259)I cook almost daily. When you share your food and time in the kitchen it is a genuine show of love. Having a full pantry, and Freezer is the greatest feeling. One of my favorite one dish meals is: Pistachio encrusted sea bass, pan fried, over oven Asiago Risotto. Light green salad frisée, mini tomatoes and I light vinegorette on top. Delicious and easy. We have amazing restaurants in Napa Valley. When I worked full time we ate out a lot. Now really for special occasions, except lunch with girlfriends. Love love love left overs....See MoreTell us: What's the biggest issue with your partner in the kitchen?
Comments (190)He doesn’t believe in cleaning as you go - makes a huge mess while cooking. Things like - putting the spaghetti sauce stirrer right on the counters slopping sauce everywhere (just put a paper towel down), messes a million bowls and spoons and just leaves them in piles in the sink, allows oil to splatter all over the range instead of sopping it up with a damp paper towel. I like to clean as I go...small potatoes in an otherwise amazing relationship and husband so I’m not complaining, but since you asked ;))...See MoreTell us: What is your signature holiday dish?
Comments (87)My favorite thing to make for Christmas is an Egg Nog Pie, I discovered this recipe over 20 years ago in The Williamsburg Cookbook. It can be a little fussy to make, but it's not too bad. My husband's specialty has always been Brussel Sprouts w/Bacon and Chestnuts (which were widely available when we lived in the UK). For those that would like to try the pie, here it is: Eggnog Pie Modified Williamsburg Cookbook version by me :-) Ingredients: Baked pie shell* 1 cup (8 oz.) milk 1 1/2 cups (12oz.) whipping cream (divided) 2 ½ t unflavored gelatin (roughly 1 packet, but a packet can vary widely, according to Cooks Illustrated, so measure to be sure) plus 1t to stabilize the topping [Note: 6 sheetsof gelatin is the equivalent of 3 teaspoons of powdered gelatin or a 10g packet, therefore you will need 5 sheets for the base and 2 sheets for stabilizing the whipped cream] 6 T Splenda (divided) [if not using Splenda, the entire recipe takes ¾ cup (6 oz.) sugar, divided] 3T granulated sugar (this is part of the ¾ cup of sugar needed, Splenda CANNOT be substituted for this!) 3 eggs separated 1/4 cup (2 oz.) dark rum (I like to use a dark rum, but this ingredient is entirely optional!) vanilla, to taste nutmeg, for garnish (freshly grated, if possible!) * Bake the pie shell first, so it has time to cool before adding the filling. Method: Separate the eggs, putting the whites into a bowl of a size to be able to whip them (get another bowl to whip ½ cup cream later), and the yolks into a large custard cup or ramekin. Soften gelatin in 1/4 cup (2 oz.) water, boil the milk plus 5T Splenda (1/2 cup, 4oz. sugar), beat yolks and add 1/2 cup (4oz.) of milk mixture to yolks, beat and add to the rest of the milk mixture, cook gently until mixture coats back of a spoon*, add gelatin mix and rum, cool in fridge until beginning to set (about 35 minutes, but start checking every 5 minutes at 30). It should be the consistency of pudding when it is ready. Meanwhile, beat egg whites and 3 tablespoons sugar (one T at a time) until soft peaks form. Fold into the custard. Whip ½ cup (4oz.) of the cream until stiff. Gently beat the whipped cream into the custard mixture with a wire whisk attachment on an electric mixer until combined. Place into pie shell. Freeze for an hour or two (at most) or refrigerate overnight. Whip remaining cream with 1t gelatin**, a small amount of vanilla (to taste), and 1T Splenda (or sugar) until reasonably stiff, but still soft. Cover the custard with whipped cream and sprinkle nutmeg (freshly grated is best!) on top. Refrigerate until served and refrigerate all leftovers. *Note: if the mixture manages to curdle on you, pour it into a blender and puree. Alternatively, if you own a stick blender, pour the mixture into a tall, wide-mouthed plastic cup and whiz until smooth. Make sure that you wash out the pan so that any remaining curdled bits do not recombine. This can also be done if the cooled mixture accidentally solidifies! **To stabilize one cup of cream: Start whipping the cream. Mix 1t unflavored gelatin (2 sheets) with 1T water in a microwavable cup. Heat for 10-15 seconds, until the gelatin has melted. While the gelatin is still in a liquid state, very quickly pour it into the whipping cream as the cream is starting to stiffen....See Morekimmid
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