Posted on 07/30/2011 7:53:35 AM PDT by libertarian27
I will have to look for some of that Dawn Power Dissolve. Have not noticed it before and could use it when I leave rice to cook to long!
LOL You can also peel it, slice it lengthwise, run a spoon don the center to remove the seeds then slice it and make a mock apple pie. Can’t even tell the difference. or:
Zucchini Oatmeal Cookie
1 1/2 c. sugar
1 c. butter
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 eggs
1 tsp. vanilla
3 c. flour
1 c. raisins
2 c. grated unpeeled zucchini
1 c. nuts, optional
3 1/2 c. oatmeal
Cream together sugar, butter, eggs, salt, and vanilla; mix together flour, baking soda, cinnamon, oatmeal. Add to creamed mixture and mix well.
Add raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake in 350 degree oven for 10-12 minutes. Makes about 70 cookies.
Just a note: The ingredients for the Cream Cheese Filling don’t print when one prints out the recipe at the link.
Need to print the ingredients list off the page before clicking on Print.
The only item we noted that can’t be determined by reading the prep list is how many eggs. So need that information as other recipes one might assume similar are double the amount of eggs as those recipes don’t require egg separation.
Now I love corned beef hash. Do you put the heavy cream on top of the uncooked egg?
3 eggs for the sponge cake and two eggs for the filling. From the ingredients list.
Thanks for sharing this recipe. I had stuffed pepper soup a few years back and have been meaning to make it ever since. It was wonderful. I’ll be making up a batch this coming week.
This recipe has become a “go to” for me and is great for a snack. I pair with a sauce for dipping so the rolls aren’t soggy. They’re very quick and easy to make. There are too many possible combinations to list:
http://chaosinthekitchen.com/2009/10/pizza-or-anything-egg-rolls/
Pizza Egg Rolls (or any flavor egg rolls)
makes as many as you like, prep 10, cook 10-15 min
1 package egg roll wrappers (usually refrigerated in the produce section of the grocery store)
any combination of filling ingredients you like
water
a matching dip
Preheat oven to 400°F.
Lay egg roll wrapper on your workspace like a diamond.
Place about 1/3 cup of filling ingredients in the center.
Dip you index finger in water and wet the edges of the wrapper.
Fold the bottom corner up to make your diamond a triangle.
Fold the side corners in and roll the egg roll up to the top to seal.
Repeat for all remaining egg roll wrappers.
Spray a cookie sheet with oil and place egg rolls seam side down on the sheet and lightly mist the tops with oil.
Bake rolls 10-15 min, turning half way, or until golden brown on both sides.
Serve with dip or allow to cool, then place in freezer bags and freeze.
The reheat from frozen, bake for approximately 10 minutes at 400°F.
bumping...
I found a wonderful cookbook/history of Juniors and gave to my Mother for Christmas one year. It is a great book with lots of other recipes in it!
Yes, I know, thanks.
I googled it and found that Jamaica pepper is nothing more (or less) than the king of spices, my beloved allspice. If I had to limit myself to one spice, I would take allspice even over black pepper.
Mostly used as a sweet spice, it is also in most corned beef spice packets. It gets along very well with beef and other meats. Try dropping a dozen of the berries (contained in a spice ball or cheesecloth) in bean or pea soup.
I have a pepper mill I have dedicated to the grinding of whole allspice berries, which I would think is what I am sure they are talking about.
If they meant dried Jamaican peppers, they would mean chiles, and six pounds of those would be a huge amount.
Just checked my bottle: Dawn Power Dissolver. I love it. It even cleans up from potstickers.
I’m going to have to score me some of that power dissolver - although I still cling to my copper scrubbers and mr. clean magic erasers- this could add to the arsenal:)
Probably work nice on a class cook top stove too.
Thanks for that info. I had thought a hot pepper since Jamaica is known for it’s hot spicy food. Wonder why they called it a pepper though.
Yes-—dribble it on the raw egg right before the final bake.
In my version I left it off -— to lessen the calories.
Ah Ha, I think I found out why
http://greekfood.about.com/od/herbsspices/p/allspice.htm
((Allspice (Pimenta dioica) was discovered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Chanca. It was introduced into European and Mediterranean cuisines in the 1500s.
The “Jamaica pepper” - another name for allspice - continues to be grown primarily in Jamaica, though a few other Central American countries produce allspice in comparatively small quantities....))
Probably called it ‘pepper’ because they look like peppercorns.
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