Not to be picky, but is there a way to get the books not in pdf form. I'd like to print it but it's so long. I thought if I took out the pic's I didn't need that would help. If not no worries I can cut and paste (just no need to do the work if you already had). Thanks!
Thanks Molly! Only the second link works. I'm assuming that because the first recipe book is huge it's not downloading properly. It's ok, I can just copy what I want
Thanks Molly! Only the second link works. I'm assuming that because the first recipe book is huge it's not downloading properly. It's ok, I can just copy what I want
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.
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?
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
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Quote:
Originally Posted by IP43
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)
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!!!!
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)
