The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 23 of 36
Quote:Any Birthday dessert?
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:Used to be able to buy? Are they outlawed in CA?
Originally posted by 1KIKI:Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?Quote:
Originally posted by 1KIKI:
No. And it sounds awful to tell the truth.Quote:You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Originally posted by JEWELSTAITEFAN:
Maybe I should have said crushed peanuts. It looked very interesting to me.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.
I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I;m not making it from scratch and that is what the beverage is for.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the nest. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home.
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
I must conjure that in smaller portions the flavors would be out of bounds.
But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:
Originally posted by JEWELSTAITEFAN:Quote:Any Birthday dessert?
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:
You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.
Quote:No, they just seem to have gone the way of the dodo and Hostess raspberry jelly rolls. Plus, since Ralph's closed down years ago I don't have a neighborhood chain grocery store nearby - I literally have to drive miles. So I go the TJ's and a local food/ vitamin store that don't carry anything like that.
Originally posted by JEWELSTAITEFAN:
Used to be able to buy? Are they outlawed in CA?
Quote:That sounds tasty!
I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I'm not making it from scratch and that is what the beverage is for.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
Quote:I did that for so many years while I was working, and it was so handy, I continue that to this day!
Originally posted by JEWELSTAITEFAN:
I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the next. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home.
I must conjure that in smaller portions the flavors would be out of bounds.
But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.
It's the meal where I get all my vegetables for the day. Since I retired, I've been working on creating a stable set of recipes where I know how they'll turn out, including any needed cooking steps.My next recipe to cook to stock up my freezer is an eggplant lasagna where I use thin eggplant slices instead of noodles.
My next recipe to create and test out is a curry-fragranced gram-flour biscuit filled with meat and vegetables.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Quote:
Originally posted by JEWELSTAITEFAN:
Any Birthday dessert?
Quote:Was it like chocolate brownie cake with chocolate frosting? That's what I'm imagining ... mmmmmm ...
Originally posted by Brenda:
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Quote:
Originally posted by JEWELSTAITEFAN:
Any Birthday dessert?
Quote:Was it like chocolate brownie cake with chocolate frosting? That's what I'm imagining ... mmmmmm ...
Originally posted by Brenda:
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
No, it was just a really nice piece of dark chocolate cake with chocolate icing. I don't really eat the icing because of all the sugar. But the cake was so moist and tender. Just wonderful.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Probably getting some chicken legs tomorrow but not sure what I am going to do with them.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME