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

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Old 10-27-2012, 11:19 AM   #46
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found patty pan squash at the farmer's market today and made your fried "onion" rings

omg, so good
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Old 10-30-2012, 04:35 PM   #47
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Seriously? Page 4?
So NOT okay!
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Old 10-30-2012, 11:13 PM   #48
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Yay Rainbow! So happy to see you back at it.

And I LOVE your new pics. You look AMAZING!!!
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Old 10-31-2012, 11:43 AM   #49
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Default Creamy Rich Crème Brulee

Creamy Rich Crème Brulee




WHAT YOU NEED:
1 pouch Carb Counters Rock 'n Roll Power Shake - Vanilla (one serving size)
2 Large Eggs


you can order the power shake at netrition
http://www6.netrition.com/dixie_power_shake.html

Preheat Oven to 325 degrees.




Place 4 ramekins or custard cups in an 8" or 9" baking pan. Using hot water, pour a 1" high level of water around the cups.




In a medium sized bowl, place the Vanilla Power Shake mix and add 1-3/4 cups HOT water.




Whisk to mix well.



Add the eggs into your measuring cup and whisk until smooth and creamy.




Next, add a little of the powder mix to the eggs and mix, then add about 1/3 more and mix again, finally add the last bit and mix well.




Pour the mixture into the 4 cups in the baking pan and carefully place the pan onto the center oven rack. Bake for 35-45 minutes (until toothpick inserted in the middle of the custards comes out clean.)

Remove the custard cups from the baking pan and cool. Chill and serve. Crème Brulee will keep in the fridge for a week.


YUM!!!!!!!!!!! ENJOY!!!!!




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Old 11-01-2012, 08:53 PM   #50
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Quote:
Originally Posted by WingnutandMe View Post
I've seen people trying to copy the link from the posts. That may not work. Here is a newly copied link from the document in Google Docs. Try this.

https://docs.google.com/open?id=0BwW...URKU1JkMkdIMFk


The one right below is the new one I've started with the new thread's recipes. I will only be adding to this one.
https://docs.google.com/open?id=0BwW...TY2TXA5b2VNMGc

Hope these work okay.
Molly

OK -- I'm a bit of a dinosaur sometimes with computer stuff -- SO this is my first time using Google Docs...

Question: If I click on that link, will it always give me the 'updated' version if Molly adds more recipes, or is this the link only for the version up to this point?
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Old 11-01-2012, 11:18 PM   #51
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Waaa! I want my food to look like Rainbow's!
I have yet to make a caulitot that looks edible
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Old 11-06-2012, 04:53 PM   #52
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Yum rainbow I just made cream brûlée and I love it! Thank you
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Old 11-06-2012, 05:30 PM   #53
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Quote:
Originally Posted by IP43 View Post
OK -- I'm a bit of a dinosaur sometimes with computer stuff -- SO this is my first time using Google Docs...

Question: If I click on that link, will it always give me the 'updated' version if Molly adds more recipes, or is this the link only for the version up to this point?
Sorry, I'm behind on Rainbow's recipe book being in the very slow land of dialup. I am updating now.

To answer your question. The link will always take you to the most current version of the recipe book. If you were to look at it at this moment, it will not have the Creme Brulle, but in just a few more minutes it will be there (still more formatting and saving as a PDF).

I suggest that you save the page when you open it to your favorites. Using the link in the future will take you to the latest copy (as long as I don't get behind again)

Molly

Here's the link again so no one has to go searching for it.
https://docs.google.com/open?id=0BwW...TY2TXA5b2VNMGc
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Old 11-06-2012, 05:54 PM   #54
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((((((( molly ))))))) THANK YOU for all your hard work!!!!!!!!!!!!!!!!!
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Old 11-06-2012, 06:34 PM   #55
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Quote:
Originally Posted by rainbowsmiles View Post
Creamy Rich Crème Brulee




WHAT YOU NEED:
1 pouch Carb Counters Rock 'n Roll Power Shake - Vanilla (one serving size)
2 Large Eggs


you can order the power shake at netrition
http://www6.netrition.com/dixie_power_shake.html

Preheat Oven to 325 degrees.




Place 4 ramekins or custard cups in an 8" or 9" baking pan. Using hot water, pour a 1" high level of water around the cups.




In a medium sized bowl, place the Vanilla Power Shake mix and add 1-3/4 cups HOT water.




Whisk to mix well.



Add the eggs into your measuring cup and whisk until smooth and creamy.




Next, add a little of the powder mix to the eggs and mix, then add about 1/3 more and mix again, finally add the last bit and mix well.




Pour the mixture into the 4 cups in the baking pan and carefully place the pan onto the center oven rack. Bake for 35-45 minutes (until toothpick inserted in the middle of the custards comes out clean.)

Remove the custard cups from the baking pan and cool. Chill and serve. Crème Brulee will keep in the fridge for a week.


YUM!!!!!!!!!!! ENJOY!!!!!




Looks amazing! Have you tried this with IP Vanilla Drink Mix? In your experience would it set up as well?

Pam
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Old 11-06-2012, 06:43 PM   #56
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Default Charleston She Crab Soup

I LOVE CRAB LEGS....so naturally i would love love love she crab soup!!! living in charleston, she crab soup is available at most of the local restaurants...only, LOADED with carbs, fat and way way way too many calories!! this is my alternative!! yes ALTERNATIVE!!!!!!



CHARLESTON SHE CRAB SOUP
2 cups veggie puree
8 ounces snow crab leg crab meat (please....DO NOT INSULT ME AND USE FAKE RUBBERY STUFF!!!)
2 oz Milk allotment
2 tsp butter....yes i said butter, i will sometimes use butter instead of olive oil, so just omit if you like!!!
1 TBSP Old Bay Seasoning or MORE...to taste!! i use 2 TBSP!!!!
FRESH BASIL!!!! this is a must!!! i use about 4-5 leaves and just break them into small pieces
Zest of 1 lemon, and 2 tbsp fresh lemon juice DONT SKIP THIS!!! TRUST ME!!
2 TBSP tomato paste
dash or 10 of hot sauce!! i use about 12!! hahaha I LOVE IT HOT AND SPICY!!!


Start with your favorite veggie puree....you can find one of mine in my previous recipes....add this to your pot.

add the zest and lemon juice



add the rest of the lemon into your water for some lemonade!!



add the tomato paste, hot sauce and old bay seasoning



add your butter and milk....and then....

i LOVE CRAB LEGS!!! I BUY 2 LBS....COOK IT UP....have 1 lb crab legs for supper, and then crack the other and save for she crab soup!!! in a pinch you can use canned crab!! but its more fun to crack your own!!!



ADD YOUR DELICIOUS SHREDDED CRAB MEAT!!!! YUM!!!

last....add your fresh basil....stir....and EAT THE WHOLE POT FULL!!!!

ENJOY!!!!!!!!!!!!!!!!




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Old 11-06-2012, 10:11 PM   #57
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Oh my! That She Crab Soup sounds amazing! When I go to the States I will look for that seasoning....and then I will be making MANY pots of that! YUM Thanks for sharing Rainbow!
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Old 11-06-2012, 10:49 PM   #58
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Originally Posted by OCanada View Post
Oh my! That She Crab Soup sounds amazing! When I go to the States I will look for that seasoning....and then I will be making MANY pots of that! YUM Thanks for sharing Rainbow!
I found Old Bay seasoning at Extra Foods!!
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Old 11-07-2012, 10:56 PM   #59
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Quote:
Originally Posted by WingnutandMe View Post
Sorry, I'm behind on Rainbow's recipe book being in the very slow land of dialup. I am updating now.

To answer your question. The link will always take you to the most current version of the recipe book. If you were to look at it at this moment, it will not have the Creme Brulle, but in just a few more minutes it will be there (still more formatting and saving as a PDF).

I suggest that you save the page when you open it to your favorites. Using the link in the future will take you to the latest copy (as long as I don't get behind again)

Molly

Here's the link again so no one has to go searching for it.
https://docs.google.com/open?id=0BwW...TY2TXA5b2VNMGc
Thank you for the document Molly! It's so nice to have all of Rainbows awesome recipes all together
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Old 11-08-2012, 07:16 PM   #60
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Default Decadent Peanut Butter Fudge Truffles

DECADENT PEANUT BUTTER FUDGE TRUFFLES




O.M.G.

that's all that needs to be said!!!

sorry i dont have photos during...but i was experimenting and the camera was upstairs and i was too lazy to go get it!! haha

when i make these again i will come back and edit and add the process pictures!!



i started with this...


https://www.nashuanutrition.com/stor...ake-7-box.html

mixed in a small glass dish
and cooked as instructed with 50 ml water and
microwaved for ONLY 30-40 SECONDS....
so that the middle is still gooey...


then i mashed it all together with 1 TBSP PB2!!



https://www.nashuanutrition.com/stor...ake-7-box.html

it was thick and chocolaty!!!

then i rolled out 6 little truffle balls...

in another small bowl i added 1 tsp (teaspoon) PB2 and
1 tsp powdered stevia ( or splenda )


then i sprayed the little balls with non stick spray to make them moist
i used the coconut oil one...OMG!!! but you can use regular olive oil


then i rolled the little fudge balls in the DRY PB2 and stevia until coated!!




O.M.G.
SO...SOOOOOO...OOOEY GOOEY RICH DECADENT
CAKE LIKE MOIST DELICIOUSNESS!!!!!!!!!!!!!!!!!!!!!!


they taste like CAKE POPS!!!!!!



WANNABITE????????????

TRUFFLES UPDATE!!!!


today i made the truffles again...only this time i made them with COFFEE instead of water!!! just replacing the water in the cake recipe for coffee...then i rolled them in instant coffee granules mixed with stevia!!!!

WOW!!!!!!!!!!!!!!!!!

heavenly good!!!!!!!!!!!!!!



Last edited by rainbowsmiles : 11-09-2012 at 03:48 PM.
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