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MiX'N' iN THE KiTCH'N.... Recipes from the Rainbow VOLUMN 2

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Old 05-03-2013, 09:47 AM   #226
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Thank you so much for all the recipes I am going to make the homemade mayo today.
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Old 05-06-2013, 03:46 PM   #227
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I am so grateful for all the recipe ideas on 3FC. Definitely a contribute to my success so far. I would be very bored and sick of the food by now otherwise. As it is, there are things I am eating that I look forward to.
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Old 05-06-2013, 07:48 PM   #228
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I am so grateful for all the recipe ideas on 3FC. Definitely a contribute to my success so far. I would be very bored and sick of the food by now otherwise. As it is, there are things I am eating that I look forward to.
Me too! Not sure I'd have had the success without the recipes and 3fc
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Old 05-06-2013, 08:20 PM   #229
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Rainbow,
Did you make a single serving of the potato puree breadsticks?

I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

Thanks
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Old 05-06-2013, 09:06 PM   #230
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Originally Posted by IdealProteinNewbie View Post
Rainbow,
Did you make a single serving of the potato puree breadsticks?

I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

Thanks
yes single serve....5x7x1.5 volume 3 cups
hope that helps
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Old 05-06-2013, 09:17 PM   #231
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Rainbow,
Did you make a single serving of the potato puree breadsticks?

I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

Thanks
I'm making double-batches in a 9x9, just so I don't have to cook so often.
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Old 05-07-2013, 08:47 AM   #232
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yes single serve....5x7x1.5 volume 3 cups
hope that helps
Thank you!

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Originally Posted by lisa32989 View Post
I'm making double-batches in a 9x9, just so I don't have to cook so often.
Good idea. I only bought 1 packet of the puree though because I wasn't crazy about it when I tried it the first time.

If I like the breadsticks I'll definitely make multiple servings next time!
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Old 05-07-2013, 09:09 AM   #233
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I made the Cauliflower Shepherds Pie this weekend. It was great. I made extra so I could freeze some. I also added grated squash for some extra veggies. My next pie I'll make with portabella mushrooms instead of ground beef. This will help also help with my veggies.
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Old 05-07-2013, 01:32 PM   #234
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The breadsticks were amazing!

Susan, thanks for the recipe and Lisa, thanks for the advice!

I pulled out my huge Pyrex dish and plan to make 4 batches at once tomorrow!
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Old 05-07-2013, 02:37 PM   #235
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For those that have tried, do the breadsticks store well if you make multiple batches?
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Old 05-07-2013, 04:09 PM   #236
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Link to Golden Goddess Soup
(it is in the Mix'n in the kitch'n vol 1)
Thanks!
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Old 05-07-2013, 05:58 PM   #237
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For those that have tried, do the breadsticks store well if you make multiple batches?
I make 2 at once. One for "now" and one for tomorrow.
They store for that length of time.
From other experience: I also make IP potato/zucchini muffins and I make 4 batches at once. They store & I have one serving daily for 4 days at lunch.

These breadsticks have taken place of the muffins for a while. I've been having them with my asparagus mockamole (IP recipes #4). They'd be good occasionally with marinara, also. I'm not a tomato fan so I'm sticking with the mockamole. Might also try some cauliflower hummus, if I can re-find the recipe.
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Old 05-07-2013, 07:00 PM   #238
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Thanks Lisa. I'm definitely going to have to try these sometime soon. They look delicious.
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Old 05-07-2013, 11:27 PM   #239
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Making some kind of wrap or bread from the IP potato puree is my favorite way now to use the packet and to make a wrap or bread. I tried the mockamole recipe this weekend and it was great. I made it again to take to work with the potato bread - I changed up the spices and used chili/garlic/cumin.

Plan to try the potato rolls next week. Right now I am enjoying a rhubarb crisp. Yum.
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Last edited by Msbehaving : 05-07-2013 at 11:31 PM.
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Old 05-08-2013, 09:11 AM   #240
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I'm having garlic bread for lunch.

I slice my potato bread in half, spray with "I Can't Believe It's Not Butter" sprinkle on garlic powder and broil for 2 minutes.

Served with a side of roasted asparagus = delicious!
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