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Topic: Big batch cooking  (Read 4034 times)
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craftylittlemonkey
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« Reply #20 on: June 22, 2017 11:03:21 AM »

Dang, all your breads look so good! I made soft pretzels this weekend, they are delicious but we had no self-control lol. I ate 3 for lunch the day they were hot and then was still too full for dinner! Cheesy

I'm sure my kids would love those! Feel like sharing your recipe? Wink.
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« Reply #21 on: June 23, 2017 06:44:07 AM »

Pretzels are so good!! I thought no I tried them one like 10 years ago
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« Reply #22 on: June 23, 2017 11:54:32 AM »

I've been pretty happy with this recipe! After the baking soda dunk I spread melted butter on top, kosher salt, and sometimes do granulated garlic and/or sesame seeds and I've also done my own homemade "everything bagel" seasoning which is just garlic flakes, onion flakes, black and white sesame seeds, sea salt, poppy seeds. And if I do that I also add some sunflower seeds, yum! And sometimes I do another coat of melted butter when they come out of the oven too lol! And I bake on parchment paper, I had a brain fart and used foil last time and it stuck a bit.

http://allrecipes.com/recipe/24272/buttery-soft-pretzels/
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« Reply #23 on: July 20, 2017 04:28:46 AM »

I love all these recipes, they look great! I like the idea of cooking up and freezing ingredients yourself, especially the caramelised onions and the sautd leeks.
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« Reply #24 on: July 20, 2017 04:52:10 AM »

We were away and when we got back I pulled a few things out of the freezer:
-pre-cooked black eyed peas went into a squash soup.
-a fruit crumble.
-chicken drumsticks and thighs barbequed last night.
-precooked chickpeas to make chana masala tomorrow night.
-precooked white navy beans will make a dip for veggies and corn chips.
-roast beef and veggie stew for lunch today.
-sauteed onions and mushrooms and some pesto to tart up tonight's dinner. That'll be it for the frozen onions so we bought another 10lb bag and will saute at least half of them up to freeze.
-pasta sauce, enough for a pasta meal and then as a base for soup for the weekend.

It is so handy having all that prepared frozen stuff, sure keeps me having to heat up the house with hours of cooking right now.
« Last Edit: July 20, 2017 04:52:38 AM by craftylittlemonkey » THIS ROCKS   Logged

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« Reply #25 on: October 29, 2017 07:05:25 AM »

The weather has finally broken so I can cook and bake without making the house unbearably hot. In fact, this is great weather for baking because now we want to warm up!

Dinner got made around apple/fruit crumble using an entire bushel of apples.


Each crumble is apple based with either raisins, mango, cherries or blueberries.
« Last Edit: October 29, 2017 07:06:23 AM by craftylittlemonkey » THIS ROCKS   Logged

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« Reply #26 on: October 14, 2019 09:43:51 AM »

Because cooking thanksgiving dinner for 11 isn't enough work, how about picking up a half bushel of apples & making 4 kinds of fruit crumble that same day? Hahaha ~maniacle laughter~ Cheesy
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« Reply #27 on: October 14, 2019 09:48:17 AM »

That looks amazing!
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« Reply #28 on: October 14, 2019 10:05:09 AM »

The freezer is full! The kids gobble up a container every 2 days. I could honestly make 8 dozen of these and we'd run out in no time.
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