ETBlogs-WhatsCooking - Latest Comments

Re: The house that gingerbread built — or Happy Birthday to me

susan — Thu, 10 Dec 2009 11:18:28 -0000

Wow, what memories. Happy Birthday Catherine! Hope it's a year filled with more great memories you make for yourself, built like gingerbread houses with candy roofs!

susanmacioggibb

Re: Cooking by the book

smartphone — Wed, 02 Dec 2009 10:05:36 -0000

it worked for me before and it will

Re: Thanksgiving classic: Turkey tales

susan — Thu, 26 Nov 2009 07:16:58 -0000

I remember this. There were more phone calls than you even knew about. Happy Thanksgiving Day, Catherine!

Re: Thanksgiving classic: Bok Choy Salad

susanac — Fri, 20 Nov 2009 13:34:18 -0000

What a great aunt! Thanks for sharing. This is simply delicious and unpredictably good. It keep good for the next day.

Re: Cooking by the book

susanac — Tue, 10 Nov 2009 09:51:03 -0000

What a great family you have! Your grandmother, mother, and aunt are all interested in making sure you follow with the family tradition. I have a great family like that, also.
One thing that keeps me sane with recipes is to have one binder for recipes that I have actually made, instead of recipes that I would like to make. That way when someone comments on a dish that I made three years ago, I know exactly where to go instead of wondering where I kept the recipe. It's the smallest book of all my recipes.
I also find that I can never have too many cookbooks. I can always brose at a store and find one more that I want, but when I get to the checkout, I look down at it and say, "Yah, like I really need another cookbook."
When thinking of buying another cookbook, or cutting out another recipe, ask yourself if you are living vicariously though your recipes. Somehow when I cut out a recipe, I think that I have made it and am then satisfied that I made it. Less expense, time, and calories and I feel full.
I enjoy your blog very much. Keep up the good work.

Re: Cooking by the book

jayeandy — Sun, 08 Nov 2009 22:41:45 -0000

I print out a lot of recipes from the internet, and put each in a sheet protector in a binder. The plan is to do the same thing with recipes I cut out, simply mounting each of them on a sheet of plain paper.

I like one recipe per page, as it gives me lots of room for notes. For example, I follow the Weight Watchers program, so I can note the points values, as well as any substitutions I might try to make them more WW friendly.

Re: Your recipes

cstollak — Sun, 25 Oct 2009 00:29:30 -0000

Here's the recipe from Patricia Altomare of Pat's Kitchen.

Chocolate Covered Cherry Cookie
Makes 4 dozen cookies
Ingredients:
11⁄2 cups all-purpose flour
1⁄2 cup unsweetened baking cocoa powder
1⁄4 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup butter, softened
1 cup sugar
1 egg
11⁄2 teaspoons vanilla extract
2 10-ounce jars of small maraschino cherries or 48 cherries, blotted dry
1 cup semi-sweet chocolate chips
1⁄2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice

Directions for cookies
In a large bowl stir flour, cocoa, baking powder, soda and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add sugar and beat on low speed until fluffy. Add egg and vanilla, beat well.
Gradually add flour mixture to egg mixture, beating on low speed until well blended (batter will be very firm).
Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb. Drain cherries well, save juice. Press small cherry halfway into center of each cookie.

Directions for frosting
In a small heavy saucepan melt chocolate chips and condensed milk over low heat stirring constantly. Stir in cherry juice, 1 teaspoon at a time, until well flavored and thick. Spoon about 1 teaspoon frosting over each cherry, covering the cherry. (If you need to thin frosting a little, add additional cherry juice one teaspoon at a time.) Frosting will spread over cookie during baking.
Bake 350 degrees for 10 to 12 minutes. Cool on rack.

Re: Cake in the usual spot

ksm150psbu — Fri, 23 Oct 2009 20:22:29 -0000

thanks ^ ^

Re: Your recipes

Michael Bryson — Fri, 23 Oct 2009 13:33:27 -0000

Looking for a cherry chocolate cookie recipe that was in the paper last week

Re: First fish, now rabbit?

meishi2266 — Mon, 05 Oct 2009 21:08:12 -0000

I dont eat lamb too,rabbit is nice,mum

Re: Saturday night in … Tunisia?

lemonadediet — Sun, 04 Oct 2009 04:06:17 -0000

Wow! Great story ,,

Re: First fish, now rabbit?

susan — Thu, 13 Aug 2009 08:19:27 -0000

Someone who raised rabbits (for food) gave me one once and about all I could do with it was place it on a cookie sheet in the oven. It was whole and looked like a headless skinned cat caught in the midst of a nice run. After a few minutes I took it out, cut it in half, switched the halves around and stuck it back in.

Re: First fish, now rabbit?

Rebecca Jo — Sun, 09 Aug 2009 19:16:57 -0000

Rabbit is delicious. Deer is also very good. Duck and geese, Yum! I don't eat lamb or baby cows though because it just seems wrong. My favorite meat is turkey, nom nom nom.

Re: Time to enjoy the fruits of summer

cgyw — Fri, 31 Jul 2009 08:58:36 -0000

http://cgyw.easyjournal.com/
http://cgyw.blinkblogs.com/

Re: Have you tried coconut M&Ms?

Rebecca Jo — Wed, 15 Jul 2009 15:50:19 -0000

Coconut is delicious!!

Re: Attention fish fans: Tuna recall

Chilean Sea Bass Recipes With — Mon, 13 Jul 2009 02:36:07 -0000

Thanks for this tuna recall

Re: About

Irv Buchbinder — Wed, 08 Jul 2009 23:48:24 -0000

I'm amazed at the depth of the column and appreciate the human side to the stories presented. More more more ..

Re: Caribbean chicken

Chicken_Breast_Recipes — Sat, 04 Jul 2009 23:41:57 -0000

Caribbean chicken and then a good ole glass of Rum and then a nice cigar on the porch. That's life...keep them coming..

Re: Prices of spices

susan — Sun, 14 Jun 2009 06:59:33 -0000

You're right about prices, Catherine. I lucked out with a niece married to a Navy man and was able to get a free ounce of saffron!

Re: Time to enjoy the fruits of summer

Mike — Sat, 06 Jun 2009 13:48:58 -0000

I like to freeze them and serve them in drinks, this also helps when making your frozen shakes for an icy fruit-juicy treat. This is good to remember when fruits are starting to turn as well so they never go to waste.

Don't forget that the leftovers/scraps are perfect for the mulch pile as well - next years plants will thank you for the added benefits of your fruit as well. Another trick is to freeze the fruit/vegetable scraps for the garden when it is wintertime and you cant access the garden. No more annoying odors in the trash as well.

Re: Moms in the kitchen

susan — Thu, 14 May 2009 13:17:00 -0000

How cute!

Re: Another easy Mexican dish

Kerri Savina — Wed, 13 May 2009 20:56:41 -0000

Going to give this Whirl.... Kerri Savina

Re: A lot to celebrate about Mexico

twalton — Fri, 08 May 2009 19:35:25 -0000

Catherine,
Any inspired/tasty ideas for a Spanish dish that a teen could take to school?
Thanks!

Re: Vacation and no-care cooking

OldSchoolMan — Fri, 24 Apr 2009 08:51:38 -0000

Do you like Rice Crispy Treates?
Make as dirrected on the box, except subsitute 1/2 the rice crispies with Cocoa crispies and ad 1/2 a cup of peanut butter to the melting marshmellows for a great added kick, kids luvem..

Re: Playing with phyllo

OldSchoolMan — Fri, 24 Apr 2009 08:44:30 -0000

Hi Catherine, just tried your Italian Couscous dish and found the mix of flavors very intersting, including my son which was a even bigger suprize.
As for this dish, it's sounding realy good to me and looking forward to putting it together and checking it out.
Thanks.