Inkwell: Authors and Artists
(rosebud) Tue 30 Mar 04 23:06
I didn't use low-carb pasta in the cheesy mac. I used a small amount of an Italian brand fusilli. The recipe was very good. What I liked about it was the sauce. Very cheesy and of course adding cream made it even better. In fact, I am thinking that without the pasta and adding some chilies it would make a delicious dip.
Anne Boyd (nitpicker) Tue 30 Mar 04 23:37
I am against fake foods too. Plus, many people find they inhibit weight loss.
Kitty Broihier (kittybroihier) Thu 1 Apr 04 05:35
Glad the cheesy mac came out, and no doubt it was better because you didn't use low carb pasta! However, I'll look into other brands....we have limited brand choices up here in Maine. Anyone who wants their book signed can send it to me. Email me at firstname.lastname@example.org first, please, but otherwise no problem. Kim meets with me each week, so she can sign them as well. W'ere hard at work on the next book, and although we love our slow cookers, are thrilled to be able to utilize our ovens and stove tops again! Am out on business for a few days, folks, but will check in when I get back. Happy cooking!
It's all done with mirrors... (kafclown) Tue 13 Apr 04 10:53
Finally got my book and will send it off for signing when I get a minute (and can get a few of the recipes under my belt) Probably a stupid Question: When you are tossing in the meat, should you defrost it first? Or does it go in directly from the freezer?
Kimberly A. Mayone (kimmayone) Sun 18 Apr 04 19:13
kafclown - Depending on the recipe that you are planning to make, you could probably start with partially defrosted meat. Totally frozen meat is not a great idea with regard to food safety and also the safety of your slow cooker insert. If you start with partially defrosted meat, you may need to cook the recipe longer.
Meat on the ledge (sd) Fri 14 May 04 18:40
A good and interesting book to read through and to use. Just got mine late. Roasted almonds, did pot roast that was amazing. a good whole chicken... still mulling on leaving eggs in there for 4 hours! my cooker seems to be hotter than the ones you're using. I find things are done in an hour or more less than the book indicates when you talk about 7 or 8 hours. So, i'm adjusting. Also, some of the almonds got burned inside in three hours. but it is great to have a fun new/old appliance to play with. thanks for writing the book.
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