Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Ha, those glass jars are so cute. It took forever to get the glue off, but I’m thinking q tips. I like your idea of using them as ting jam jars.
I have only had the vanilla and it was so creamy & tart........really delicious!
Tiny......& yet again when we went to Kroger today they were sold out. : (
I’ll throw mine in & the other two sound delicious also.
1 lb. Each ground beef & sweet Italian sausage
Minced garlic/ to your liking
2 eggs
Italian bread crumbs
Grated parm/reggiano (my Italian M in L sends it ; )
Chopped parsley
Chopped basil or basil paste
Salt, pepper
Milk
Mix together, should be sticky & wet, NOT dry
Roll into rough balls , drizzle w/ olive oil & bake at 350 until nicely browned on a cookie sheet. So good! After you make a batch or two you get the rhythm down. Like driving a stick!
Oui vanilla is so good.......maybe add fresh blueberries and strawberries.
Easy to remove glue on glass....use a solution of vinegar and water. Make a compress and let it sit a bit before wiping it down.
Be sure to check out post #152. I forgot to add the eggs.. It’s times like this I wish the site had an edit feature.
Of course you would know how to get the glue off ; ) Thanks!
I was gonna say Costco’s thick cut loin lamb chops are fabulous, too. They’re usually only about $7.99 a pound.
Heavy cream for Hollandaise? It’s usually made with just egg yolks, lemon juice and butter.
My father-in-law was Italian, and made his own; but the recipe is lost :-(
Thank You!
Is the fruit mixed, or ‘on bottom’? I used to freeze the mixed fruit ones and eat them like sherbet. (I don’t eat a lot of yogurt now, so am trying to figure out how to get the jars without wasting the yogurt ;-)
I’m sorry that happened. I’ve heard stories like that so I am trying to respect this allergy. I know I’m supposed to carry an epi pen.
Fruit is on the bottom....though have not had that yet.
The vanilla flavor is super.
I get a violent reaction to nuts-—some get the itchiness or lips swelling.
I avoid them like the plague.....I don’t need an epi pen.
My allergy antennae go up five miles if I’m presented w/ an unknown food....thinking the nut bomb is in there.
Hitchcock...me, too!
His ‘Rear Window’ still watched when time allows.
That’s as close as I’ve seen. I’m wondering if they just brushed the bread with pastry cream before baking. Since it was in different dinner roll type shapes there would be places for the cream to gather.
I wish I had paid a bit more attention.... but alas I was only 16 and basically in a teenage fog.
I may have to experiment!
See post 103 and 197.
I think they must have just brushed the rising dough with pastry cream. At any rate, I will be experimenting to see if it is close!
I am going to use the NYT “basic meatball” recipe tonight and I’m going to go Italian for this batch (and hoping to have some for the freezer as 2-3 meatballs are such a good protein snack). But I intend to go Asian next time, maybe Indian after that. With ground lamb, maybe middle eastern. I love meatballs and I too can’t use the storebought frozen; they usually put in dairy and/or crappy breadcrumbs.
Oh! Re meatballs again: I’m going to try boxed potato flakes instead of breadcrumbs tonight for the binder. Will let you know. Chose a plain box with no msg or butter or flavors, just potatoes and salt.
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