Text 30865, 96 rader
Skriven 2012-11-07 10:50:16 av Janis Kracht (1:261/38)
  Kommentar till text 30806 av Dave Drum (62442.cooking)
Ärende: to the nth degree
=========================
Hi Dave,

>> a hand in that, too) was killed in a single car crash on his way home to
>> Arkansas from the Oklahoma State Chilli Championship Cook-off. I'm going
>> to miss the old scutter.

>> That is so sad!  My condolences, Dave.

> He seemed to have a smirk on his face, lying there in the box. Like he knew
> something the rest of us missed. There was a huge turnout. Then I learned at
> the funeral another friend had passed that morning -- Sheesh. But, then, I am
> in that age range when it's not wedding bells but code blue beepers from old
> folks falling off the twig  that's breaking up that old gang.

Oh don't remind me of that.. Ron was remembering yesterday that when he was say
18 or so, he figured by the time he was "our age" today, medical science would
have increased the life expectancy of humans to somewhere over 100... but
lookee here, it's not happened by as much as he'd hoped then.

Guess more time is needed. :)

>> Title: Return To Life Cocktail (Vuelve a la Vida)
[...]

>> This looks like  fantastic recipe :)  I'm not a fan of cilantro, but
>> I'd try it with this one :)

>I am not overly fond of the soap weed. But, some things just don't taste right
> without it. 2 TB in four pounds of seafood and all the other veg and herbs
>isn't a lot. And you can always sub in flat leaf parsley if it squicks you out
> But, I'd make it straight up first. Or save out a bit and do it with some
> parsley to compare the two.

Yes, I generally do that exactly.. I want to taste what the original designer
of a dish intended the first time I try it.. Later I adjust things to my own
taste. :)

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Potato Parsley Bisque
> Categories: Soups, Potatoes, Herbs, Nuts, Citrus
> Yield: 6 servings

> 1 c  Raw almonds or cashews
> 5 c  Stock or bouillon
> 1 lb Red-skin potatoes; unpeeled,
> - in 1/2" cubes
> 2 md Leeks; sliced, thoroughly
> - washed
> 1 c  Fine chopped fresh parsley
> 1 ts Fresh squeezed lemon juice
> 1 ts Fine sea salt
> 1/4 ts Fresh ground black pepper

Looks to be another great one.. :)  I'm intrigued by the almonds.. I'll
probably try it with cashews today, since I have an abundance of them right now
:)

 This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw
 sweetener derived from the agave plant. Agave nectar is sweeter than honey
 with a milder, more floral tasteâ öideal for desserts or drinks.

        2 cups macadamia nuts
        1 1/2 cups cashews
        1/2 cup pitted Medjool dates
        1/4 cup dried coconut
        6 Tbs. coconut oil, melted (gently warmed)
        1/4 cup lime juice
        1/4 cup raw agave nectar
        1/2 sun-dried vanilla bean
        3 cups mixed berries, such as blueberries and raspberries

1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews
in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse,
drain, and set aside.

2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like
consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press
macadamia nut mixture onto coconut to make crust.

3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in
bowl of food processor. Scrape seeds from vanilla bean into food processor
bowl, and puree until smooth. Pour mixture onto crust, and freeze 1 to 2 hours,
or until firm. Remove from freezer, slice while frozen, and transfer to serving
platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with
berries; and serve.

http://www.vegetariantimes.com/recipe/raw-cashew-cheesecake/

A favorite of ours for dairy-free cheesecake :)

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)