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"Caserecci" Looked at this and I have the same thing only different spelling/name
On the label in large letters is -
'Collezione'
and below it is -
'casarecce'
But, they look the same as what you have. We love the shape.
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Clam Linguine with Brussels sprouts and Garlic bread – plain comfort food.
Ran across a this recipe for Peanut Butter Bread the other day and I could just smell what it would be like toasted….made a batch today and my goodness, the house smelled so good! After a ‘taste’ test tomorrow’s breakfast will certainly be a slice toasted with cream cheese.
BREAD - Peanut Butter Bread Recipe
Whisk:
2 cups flour
1 Tbs baking powder
------
Mix:
1/4 cup butter, soft
1/2 cup sugar
1/4 cup brown sugar
1 cup peanut butter (I like chunky)
1 egg
1 tsp vanilla
1 cup milk
1. Stir in flour mix just to incorporate. Spray loaf pan. Bake 350 oven 50 minutes. (Note: mine took 70 minutes at 350° to be done)
Nancy's Kitchen newsletter
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That's odd...the picture doesn't show up for me. But the description is a pasta I recognize.
Maryann, I'd love to see your method for your sauce for the instant pot. Yes! I now get to play!
Tonight is leftovers.
I had planned to play with my new pot making my country fried steak, but I got home too late. And I'd love to know if any of you have used the searing feature. I only fry the floured meat long enough to give it a crust. Then it gets removed to make gravy. Finally, I add the meat back in and simmer until tender. Advice? Or should I move this question to the instant pot thread?
Daphne
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Maryann and Alina have the most experience with the I.P. I haven't much time to play with it.
Why don't you add the Question to that thread so we'll have it all together.
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Jean, your dinner looks so pretty and appetizing!
Daphne, I'll put the recipe for sauce on the IP thread. As for browning in the IP, I have done it and it's fine for browning up stew meat, ground beef, or something that you just want to get started for a soup, stew, chili, or a casserole. But for country fried steak there is nothing like a well seasoned cast iron skillet. I think that you get a better crust when you use a pan that isn't too deep because the moisture can escape.
Maryann
"Drink your tea slowly and reverently..."
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Thanks Maryann. Now I have leftovers for a frittata.
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T.G.I.F. Dinner - 12/30/16??
What's on the menu for today??
I had a can of Mandarin oranges left from Maryann's fruit salad, so I think we'll have a Chinese Chicken salad today and use them up.
It's hard to stay out of the peanut butter bread - even had a slice for dessert last night.
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I'm having a hard time with that one, Jean. I love peanut butter, but I want it on top of my bread, not in it.
I think we are going to have some kind of fish/seafood tonight. Have to see what looks good when I get to the store.
Maryann
"Drink your tea slowly and reverently..."
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Had no problem not having the p.butter on top this a.m. It was delicious!
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12-30-2016, 04:09 PM
(This post was last modified: 12-30-2016, 04:39 PM by Trixxee.)
Re: Dinner Thread - 12/26/16 -- 1/1/17 by cjs ([b][u][size=large]Di...)
Rotissieried boneless leg of lamb, roasted carrots/fennel/potatoes/red onion wedges and tzatziki sauce.