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Below are the 20 most recent journal entries recorded in We_Like_Food's LiveJournal:

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Sunday, June 12th, 2016
3:42 am
[orevai]
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Wednesday, July 2nd, 2014
9:40 am
[foodnchef]
PAN-FRIED ATLANTIC COD FILET WITH RATATOUILLE
Ratatouille_HD_hor

Ingredients:
Allantic cod fillet
Seasonings to taste

For the Ratatouille:
1 green zucchini
1 yellow zucchini
1 red onion
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 spoon of garlic paste
1 thyme
1 rosmary
Tomato juice

Instructions:

Pan fried all the ingredients together, and add some tomato juice after 10 min of cooking,

Let cook for some minutes more. rectify the seasoning.

The fish is just seasoned with salt and white pepper and pan fried.
Sunday, January 6th, 2008
11:55 am
[just_al]
Now that's spicy
Wing sauce so hot it requires a waiver!
A Chicago tavern said on Thursday it will begin selling chicken wings coated in one of the world's hottest peppers -- a dish so hot that patrons first have to sign a waiver agreeing not to sue for injuries.

Jake Melnick's Corner Tap said the wings made with Red Savina pepper will be served with an alarm bell for patrons to summon waiters with sour cream, milk sugar and white bread if things get out of hand.

Levy Restaurants, which owns the tavern, said its chef d'Cuisine Robin Rosenberg had been working on the concept for years but was never sure he'd be able to serve it.

"This isn't the right sauce for everyone, but for someone out there, this is going to be absolute heaven. Of course, for a handful of people, it's going to be hell," he said.

And some info on the pepper from wiki:



Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, this is twice as hot as a regular habanero pepper (100,000–350,000 Scoville units), and 65 times as hot as a jalapeño pepper. A cayenne pepper rates only 30,000–50,000 Scoville units.

Current Mood: nervous
Sunday, November 4th, 2007
1:06 am
[just_al]
Alton Brown Facts
I am sure everyone by now has seen or heard of the Chuck Norris facts. (If you haven't, from wiki: In late 2005, Norris became the object of an internet phenomenon known as Chuck Norris Facts, which document fictional, often absurdly heroic feats and characteristics about Norris himself.)




Thirty Things You Should Know About Alton Brown

#1. Alton Brown grinds his own peppercorns. With his teeth.

#2. Alton Brown's chili cheese fries are healthier than raw carrots. Even after he adds the bacon and lard.

#3. Alton Brown brushes his teeth with wasabi and gargles with pickle brine. But still his breath smells like lemon merengue.

#4. Alton Brown can boil a three-minute egg in thirty-seven seconds.

#5. When Alton Brown was born, he collected the hospital slop they'd left for his mother and made it into an zesty, appetizing goulash. The dish fed the entire maternity ward for a week.

#6. In the first, as-yet-unaired episode of Iron Chef America , Alton Brown single-handedly defeated an all-star team of Bobby Flay, Cat Cora, and Hiroyuki Sakai. The secret ingredient was 'whimsy'.

#7. Alton Brown doesn't reduce sauces. He demoralizes sauces.

#8. Alton Brown prepares his fugu blindfolded, with one chopstick and a plastic spork. Alton Brown ain't afraid of no chump neurotoxin.

#9. Alton Brown's blender has four speeds: 'stir', 'mix', 'frappe', and 'plasmify'.

#10. Alton Brown can split a pineapple in half using only his pinkies. For coconuts, though, he has to use his thumbs.

#11. Alton Brown knows where capers come from. And he grows his own, on a Chia pet in the pantry.

#12. On Rachel Ray's show, she shows people where to eat for less than forty dollars a day. When Alton Brown eats, people pay him.

#13. Alton Brown slices ham so thin, it can only be seen using an electron microscope.

#14. Some knives can slice through a tin can and still cut a tomato. Alton Brown's knives can slice through a Pontiac, and still cut a tin can.

#15. Grown men have been known to weep for joy in the mere presence of Alton Brown's vinagrette. His hollandaise sauce can kill a man from sheer ecstasy at forty paces.

#16. Alton Brown can eat just one Lay's potato chip. If he ever bothered to eat food he didn't make himself, that is.

#17. Alton Brown once got carried away slicing carrots, and julienned his cutting board. Undaunted, he sauteed the splinters in olive oil and spices -- and they were delicious.

#18. Every Burger King Alton Brown has walked into has immediately closed forever -- try as they might, they simply can't 'do it his way'.

#19. Alton Brown can pair a wine with any food -- including hot dogs, ice cream, raw eggs, Alpo, sawdust, and soylent green. It's people!

#20. Alton Brown's cakes don't rise. They ascend.

#21. Some meats are so tender, they seem to melt in your mouth. Alton Brown's meats are so tender, he's had entire turkeys vanish into thin air.

#22. Alton Brown's no saint. But if his chicken Kiev cures one more kid's leprosy, the church will reconsider the evidence.

#23. Alton Brown doesn't whip potatoes. Alton Brown's potatoes whip themselves, if they know what's good for them.

#24. Alton Brown's other car is the Wienermobile.

#25. Alton Brown's show is called 'Good Eats', because 'Multiple Shuddering Mouthgasms' didn't play with the network's target demographic.

#26. Alton Brown's freezer operates at minus-twenty-seven degrees. Kelvin.

#27. Alton Brown once prepared shrimp gumbo for a cooking competition, using only salt, water, canned Spam, and a packet of Arby's 'Horsey Sauce'. He took second place. He would have won, but one of the judges was allergic to shellfish.

#28. Alton Brown can fit three hundred and forty-two cookies on a standard-sized baking sheet. Without any touching.

#29. When Alton Brown slices onions, the onions cry.

#30. Alton Brown was once asked to participate in a blind orange juice taste test. He was the only person able to successfully identify the brand, style, vintage, temperature, pH level, distance to the orchard, age of the grove trees, and the names of the workers picking the fruit. Including the one who needs to start washing after bathroom breaks.
Tuesday, October 9th, 2007
9:43 am
[falcongirl]
Sugar frosted choco bombs - the drink
So, not really a recipe.

1 - 12 oz mug.
1 - packet instant cocoa with marshmallows. MUST HAVE MARSHMALLOWS!
2 - dark chocolate hershey's kisses
1 shot espresso

Put cocoa and hershey's kisses in mug. Add espresso. Add hot water. Stir until kisses dissolve. Drink.

Wait for the sugar/caffeine buzz to hit. If you're me, start talking in gibberish because your 33rpm brain just got kicked to 78rpm.

I hate the taste of coffee. I needed the caffeine today. This is what came out. Y'know that fuzzy feeling you get on your teeth after eating any of the sugar frosted cereals? Yeah. Same thing.

-T
Monday, September 24th, 2007
10:41 am
[falcongirl]
Gluten-free Zucchini pizza crust.
Crossposted from my regular journal

Gluten free Zucchini pizza crust

3 c. raw grated zucchini (I totally cheated and steamed it for a few minutes and then threw it on the food processor to make a mashed-potato textured glop)
Salt (this was originally to help dry the zucchini, so I took it out and just used a little garlic salt in with the herbs)
2 eggs (neighbor used just egg whites, I used whole eggs)
"A shitload" of parmesan or mozzarella cheese (I used Sam's Club three cheese blend with romano, parmesan, and asiago, because it's what I had in the house)
Herbs to taste (I used garlic salt, black pepper, oregano, basil, marjoram, a small pinch rosemary)

Here's how the recipe says to do it:
Preheat oven to 375
Mix grated zucchini, sprinkled liberally with salt, and put in a colander to drain for half an hour.
Rinse under cold water, drain a second time, transfer to cheesecloth or paper towels and dry for a bit.
Dump in bowl, mix in eggs, cheese, and spices until it's pasty.
Pour into a baking sheet with sides and press to edges - the size of the baking sheet depends on how thick you want your crust, but a medium sized cookie sheet works well.
Bake 12-15 minutes until edges are golden and top is light brown.
Remove from oven, put pizza toppings/sauce on it, bake an additional 10-15 minutes.

Here's how I did it:
Chunk up zucchini, toss it in rice steamer, steam for 15 minutes or until squooshy.
Toss in food processor until it's the consistency of mashed potatoes.
Scoop into a colander lined with a floursack towel (or many layers of cheesecloth).
Squeeze water out, then leave alone to drain for about half an hour, squeeze again.
You want as much liquid out of the glop as possible.
Mix zucchini glop with eggs, cheese and spices.
I pressed mine into two 9" round pans, because I intended to freeze one of them. I also parchment paper line the bottoms of all my pans, so you may want to spray-stick them.
Bake for about 11 minutes at 375 until light brown. Remove, pull out of pans, allow to cool on rack.

One got wrapped and frozen, the other got eaten immediately with tomato/garlic sauce, mozzarella/muenster cheese blend, and sliced green peppers, and it was very yum.

The leftover dough got rolled with more cheese and more garlic salt and baked as biscuits. Verrrrry yummy.

It was also a nice recipe, because I didn't have to babysit it. I could do the various parts of it as I was passing through the kitchen unpacking.
-T
Wednesday, September 5th, 2007
12:20 pm
[kyaraelf]
Hey fellow food lovers, I recently started getting bonappetitrss on my friends page and I am really enjoying it. Today there is an amusing article on the "French Culinary Fauz Pas". Anyway, I thought I'd let you all know it was out there.

Current Mood: okay
Thursday, May 10th, 2007
9:45 am
[kyaraelf]
Resturant review
Conte's
Westport, CT

Yesterday was my birthday so we went out to dinner. I gave my honey very specific instructions that I wanted to go somewhere we had never been before and then rattled off 4 names to him as suggestions. He did some online research and chose Conte's.

Conte's used to be a John Harvards. I was a little concerned that I wouldn't feel like I was somewhere new. Conte's also has a fish market attached to it, so I was a little worried that the ambiance would be more casual than I really wanted. I was wrong on both accounts. The restaurant and the fish market are completely separate so there was no door opening between the two with the smell of dead fish wafting in. Good. And other than the shape of the dining room there was no reminders of the John Harvards that came before. They even replaced windows. The coolest thing they did for ambiance was a light that made it look like water rippling on the walls. I also liked the fish mobile the had hanging in the center of the room. I would only think I could say about the atmosphere is the room was too cold.

The food I would say was average seafood restaurant food. First we got the hot appetizer sampler. It came with calamari, popcorn shrimp and lobster spring rolls. The calamari was excellant. The shrimp was a little greasy, but I would rather that than having bits of rock hard breading mixed in with the shrimp. The shrimp themselves were a good size for popcorn shrimp. I really liked the lobster spring rolls and J didn't, though I would have preferred a butter sauce with them instead of duck sauce.

For dinner we decided to share our plated because we were about to order the same exact thing. We both wanted the simpley seared tuna with lemon garlic sauce and parmesean fries. So we got that and the simply seared mahi-mahi with ginger sesame sauce and sauted green beans. J made a mistake ordering and the tuna, though prepared as ordered was overcooked to our taste. The mahi-mahi was excellent. It was a shame dipping it in the sauce that came on the side. So I used the sauce on the tuna. I loved the fries. J thought they were too parmeseany. The green beans were green beans. Nothing special but still very good.

For dessert J got the lemon sorbet and I got the whisky chocolate mousse cake. The cake was only ok. It was a layer of cake, a layer of mousse and fresh whipped cream on top. The actual cake was too dry. The mousse was good. The whipped cream was my favorite part.

Conte's also has a raw bar. That is not our thing but the list looked impressive. They also had entrees that were not the mix and match of the simply seared section of the menu. There was one chicken and one steak choice for the non-seafood lovers.

Overall we had a great time but next time I want seafood close to home I think I want to check out the Red Barn (also in Westport). Conte's was only average for the price of the meals (I can't give you a total for what we spent because J wouldn't let me see the bill). I would reccomend it but not highly.
Wednesday, February 7th, 2007
9:43 am
[d_day]
Throwup with Bobby Flay
Has anyone else seen the Food Network's new show "Throwdown with Bobby Flay"

At first I didn't want to watch it because I'm not a big Flay fan, but now I've found I watch it to see him LOOSE! The premise of the show is that he finds someone that has been named the best for a specific dish, such a chowder, pizza or ice cream. He then practices making that food and suprises the people and challenges them to a Throwdown which is judged by an impartial party in a blind taste test.

To me, it seems sort of rude and egotistical of him to think that he can master any culinary subject and beat someone considered a master and local hero. I wonder what the pitch meeting was like?

Everytime he looses he gets this little look on his face like he's going to cry and puch a wall... but then he quickly sucks it up and congratulates the champ!

I have decided that my favorite episode is the ice cream episode when the person he was challenging didn't know who Bobby was and kept calling him Bobby Faye.
Saturday, February 3rd, 2007
9:14 am
[just_al]
Recipies
I have gone through the trouble of zipping up all the PDF recipe cards Janine has made an I uploaded them to yousendit for people to grab

The link is http://download.yousendit.com/25784C813105A56C but you'll need to sign into yousendit.com which is free...

The link is good for 100 downloads. The PDFs will print onto Avery 8386 "post cards" which are 2 to a sheet. Each PDF only has one recipe on it so you can print half of the PDFs, spin them 180 degrees and print on the other half.

Lots of good stuff in there and most of it is healthy. If an ingredient lists sugar we probably make it with granulated splenda. If an ingreedient lists butter, we almost assuredly use smart balance instead.

Enjoy.

Current Mood: hungry
Thursday, January 25th, 2007
12:21 pm
[kyaraelf]
A challenge
I have a friend who is a vegetarian but misses meat. On her LJ she wrote "If anybody figures out a way to get fried chicken breading on tofu, please call me."

So does anyone know how to make chicken fried tofu?

Current Mood: amused
Wednesday, January 17th, 2007
10:43 am
[kyaraelf]
I just posted a poll on my own journal about what recipe to make in my new castle bundt pan. Please feel free to go over there and vote (and send me recipes!)

My poll

Current Mood: blah
Wednesday, January 3rd, 2007
3:51 pm
[jacqsabine]
Thought this was interesting.
http://foodingredientsfirst.com/newsmaker_article.asp?idNewsMaker=12992&fSite=AO545&next=pr

03/01/07 Tangerine and thyme, crystallized ginger and salted pistachio, wasabi and maple. What do these flavors have in common? Spanning sweet, hot, tangy, bitter, sour, and everything in between, they are just three of the trendy, tantalizing flavor pairings featured in the just-released McCormick Flavor Forecast 2007. An annual look at the tastes that will define the year, this latest report reaches a whole new level, exploring 10 tempting pairs. Teamed together, these intriguing combinations will be influencing the foods we eat in restaurants and at home.

The mouth-watering, top 10 flavor pairings of 2007 are:

* Clove and Green Apple
* Thyme and Tangerine
* Tellicherry Black Pepper and Berry
* Sea Salt and Smoked Tea
* Lavender and Honey
* Crystallized Ginger and Salted Pistachio
* Cumin and Apricot
* Toasted Mustard and Fennel Seeds
* Wasabi and Maple
* Caramelized Garlic and Riesling Vinegar

"In creating this report, we examined two overarching trends influencing flavor," said Laurie Harrsen, Director of Consumer Communications at McCormick. "The first is the ever-expanding breadth of choices, specifically within individual ingredients. Even staples like salt are now available in a diverse palette of flavor, color and texture. Also, global cuisines, particularly those of North Africa, Asia and the Middle East, continue to drive our exploration of new foods and flavors."

Along with the flavor experts at McCormick, some of America's top chefs, television personalities, and cookbook authors contributed their thoughts to the Flavor Forecast.
Friday, December 29th, 2006
9:46 am
[kyaraelf]
Castle cake
For Christmas I got one of those castle bundt pans. The recipe that comes with the pan was oh-so-boring. I did a little research on what the company suggests concerning the types of cakes that work best. So I would like to use the pan for a cake to bring to a New Year's Eve party. I am thinking I will make either a rum cake or a gingerbread cake.

So does anyone have any good rum cake or gingerbread cake recipes?

Current Mood: curious
Tuesday, December 26th, 2006
1:25 pm
[d_day]
Ninja New York
Ninja New York
25 Hudson st New York, NY

During this past holiday visit to my family on Long Island we took the annual trip into Manhattan to fight our way through the crowds to see the tree and get dinner. After a bit of deliberation we decided to go to Ninja. My parents were not exactly excited, they seemed a bit put off that I suggested something that sounded like a kiddie restaurant.
As we walked down Hudson st, between Duane and Reade I was the first to spot #25, it was a copy shop? Next to that Tim spotted Ninja. It was very un assuming and looking in, you didn't see a restaurant. The first floor only has a reception area, once your table is ready you enter an elevator that transports you down into the ninja world. You are shown to your own private room by a ninja. Some of the room looked large enough for parties of 10 or more, there were also smaller booths, like you would see for 2 seaters in most sushi places. The restaurant really does seem like a maze. Each time any of us went to the bathroom there was always a bit a trepidation, even though it was only down the hall. Our room was typical of the general decor of the restaurant, stone walls that you expect your waiter to climb on at any moment. There are small nooks and Japanese plates and artwork to add interest.
This was not a kiddie restaurant. The drink menu included Ninja cocktails like the tasty sake based Kai martini with raspberries and lime. There are also sake tastings. Tim tried one of these, some of the sakes were good, but they were all served cold which seemed odd for a tasting.
The service was very good. Our waiter was prompt, which is not easy considering he could not see our table unless he walked down he narrow staircase to it. It was white linen level service with quick clearing and traditional politeness.
We all ordered the same tasting menu, Kunoichi. There were a few variations possible throughout the menu. On the first course, none of us chose the Caesar salad, even with Ninja dressing it seemed out of place. We instead got dancing plantains, that although they may not be Japanese, they were at least interesting. The presentation was excellent with each length wise slice of crispy friend plantain standing in the slats of a sushi mat. The tomato avocado dipping sauce was delicious. Next we had sushi rolls. I w as the only sushi lover at the table but everyone enjoyed both the spicy tuna roll, which included an intriguing crunch on the outside as well as the Korean BBQ roll, which was well flavored and surprisingly easy to eat.
The third course, the ladies got the Pink Pearl, Marinated Salmon with straw mushrooms and Roe. It was wall balanced and the Yazo sauced blended the different flavors well. The men however won this course with the Kuro-Subuta, a Tempura Pork in squid ink. It looked like a plate of tremendous black truffles but it tasted divine. It was the best pork I have ever had, ever.
Before our main course we were visited by a ninja magician. He did a few impressive card tricks, but it was novel at best. I didn't think Ninja's did card tricks. I would have been more impressed if his tricks were more ninja, and he spoke less.
After all the fabulous courses earlier in the meal the steak course was a bit pedestrian. The sauces (Wasabi, garlic or teriyaki) were all well done but there was nothing overwhelming about this course. Dessert was noteworthy. Although more French and Italian than Japanese all the desserts we sampled were worth the calories.
At the end of the meal the ninja's were happy to take pictures for us and gave us a small tour. In addition to their dining room there is a rock garden which looks and functions as a lounge area with no reservations needed. We also received ninja key chains. All in all it was a good experience but don't go for the ninjas, go for the food.

Entree's $20-$40
Tasting Menus $50-$90
call for reservations 212-274-8500
ninjanewyork.com
Tuesday, December 12th, 2006
6:16 pm
[just_al]
Father Orcini's eggplant meatballs
If you are looking to make this south beach friendly you'd want to replace the seasoned bread crumbs with crushed up olive oil and rosemary triscuits and definately choose to bake them.  Enjoy!

Ingredients:

3 tablespoons olive oil
1-3 garlic cloves, minced
1 large eggplant, peeled and diced
1 tablespoon water
1 cup seasoned bread crumbs (Italian seasoned work best)
1/2 cup fresh parsley, chopped
2 eggs, beaten
1/2 cup grated cheese (preferably Parmesan or Romano)
olive oil
marinara sauce, if desired
grated mozzarella or Monterey Jack, if desired

Directions:
In a large saucepan, heat oil and gently sauté garlic until golden brown. Add diced eggplant, the tablespoon of water and cover. Reduce heat and gently steam until eggplant is very soft.
In a mixing bowl, combine eggplant, bread crumbs, parsley, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil.
or
Place eggplant balls on a greased pan, and bake in the oven for 30 minutes at 325 degrees. They can be covered with Marinara sauce and sprinkled with grated Mozzarella or Monterey Jack.
or
Drop them in your favorite pasta sauce and serve in place of meatballs.
Monday, November 13th, 2006
3:29 pm
[wench33]
Thai chicken lettuce wraps (easy recipe!!)
I thought I would post this recipe as my picky 10 yr old loves these.


Read more...Collapse )

YUMMY!

This also microwaves well as leftovers for lunch for work.

Current Mood: cheerful
Monday, October 23rd, 2006
9:36 am
[gian212]
beans beans the magical fruit.......
If you went to Tim and Diana's on Sunday.... this is the recipe for the baked beans I made.


Baked Beans

1 can (56oz) Original Recipe Bush's baked beans
1 small onion (sliced)
Oil
2 tsp garlic powder
1 cup ketchup
1/4 cup bbq sauce
1 package bacon strips

----------------------

Preheat oven to 350 degrees. Sautee onions in oil until cooked. Pour beans into baking dish or foil pan. Add cooked onions, garlic powder, ketchup and bbq sauce. Stir together. If mixture is TOO thick, add a 1/4 cup of water to thin out. Add bacon strips to the top slightly overlapping eachother (I used a little over half a package). Bake until bacon is crispy on the edges.

Ta da!

You can also use chopped onion instead of sliced. If you choose do that, add them uncooked to the beans.

Current Mood: hungry
Monday, October 16th, 2006
2:54 pm
[gian212]
Josie's Candied Sweet Potatoes
This is my mom's recipe for candied sweet potatoes. It kicks ass. YuuuMmmm! This recipe make enough to fill a shallow 9x13 foil pan.

Ingredients:

4 large cooked and peeled yams/sweet potatoes
1 cup packed brown sugar
6 tbs margarine/butter
1/2 tsp grated orange (optional)
1/2 tsp cinnamon (or to taste)
1/4 cup half and half or whole milk
pinch of salt

----------------------

Quarter yams lengthwise and 1/2 them widthwise. Set aside.

Melt margarine on low/medium heat. Once melted, add brown sugar and stir. Add milk s-l-o-w-l-y. Add cinnamon, orange rind and salt. Mix until it bubbles and sticks to side of pot and spoon. Pour mixture to cover bottom of foil pan (use less than 1/2). Place yams in tray. Try not to pack them in! Pour rest of brown sugar mixture over yams. Cover and keep at room temp. These can be made the day before. Do not refridgerate!

Put tray in oven and heat until bubbley. Spoon mixture from pan ontop of yams 1/2 way through baking.

Voila!

Current Mood: hungry
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