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Laura's Cooking Journal

Recipes, product reviews, and thoughts on food, cooking, and cookery from a librarian with a love of things culinary.

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Laura's Cooking Journal | laurascooking.blogspot.com Reviews
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Recipes, product reviews, and thoughts on food, cooking, and cookery from a librarian with a love of things culinary.
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1 edamame fritters
2 ingredients
3 for fritters
4 salt and pepper
5 olive oil
6 for topping
7 hardware
8 food processor
9 mixing bowl
10 spatula
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edamame fritters,ingredients,for fritters,salt and pepper,olive oil,for topping,hardware,food processor,mixing bowl,spatula,frying pan,knife,cutting board,1/4 cup measure,directions,posted by,librarish,no comments,molasses spice cookies,labels apple,beef
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Laura's Cooking Journal | laurascooking.blogspot.com Reviews

https://laurascooking.blogspot.com

Recipes, product reviews, and thoughts on food, cooking, and cookery from a librarian with a love of things culinary.

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1

Laura's Cooking Journal: January 2013

http://laurascooking.blogspot.com/2013_01_01_archive.html

Monday, January 28, 2013. One of my favorite cookies ever (and an honored pantry standby! Is the Brown Sugar Cookie. The rich butter-sugar-caramel is addictive. However, for something just as comforting, just as easy, but a little fancier for the holidays or a winter weekend, I love these. (I might even like them better.). One thing to remember with the amount of molasses in these cookies- they will. Credit where its due: this recipe is adapted from one I obtained from Tracy Dieselman. Links to this post.

2

Laura's Cooking Journal: Molasses Spice Cookies

http://laurascooking.blogspot.com/2013/01/molasses-spice-cookies.html

Monday, January 28, 2013. One of my favorite cookies ever (and an honored pantry standby! Is the Brown Sugar Cookie. The rich butter-sugar-caramel is addictive. However, for something just as comforting, just as easy, but a little fancier for the holidays or a winter weekend, I love these. (I might even like them better.). One thing to remember with the amount of molasses in these cookies- they will. Credit where it's due: this recipe is adapted from one I obtained from Tracy Dieselman. 8 to 10 min.

3

Laura's Cooking Journal: May 2010

http://laurascooking.blogspot.com/2010_05_01_archive.html

Sunday, May 23, 2010. A word about the. This is usually used on chicken satay, those marinated chicken pieces skewered, grilled, and served with spicy peanut sauce as an appetizer at innumerable restaurants and parties (see right), so it's more familiar than you think. The seasoning blend is Indonesian in origin, and the version I use came from. And is made up of. From Wikimedia Commons, used under. Creative Commons Attribution-Sharealike License 3.0. 2 split chicken breasts, skin-on, bone in. Transfer c...

4

Laura's Cooking Journal: Wild Sockeye Salmon with Brown Sugar Citrus Glaze

http://laurascooking.blogspot.com/2010/03/wild-sockeye-salmon-with-brown-sugar.html

Monday, March 22, 2010. Wild Sockeye Salmon with Brown Sugar Citrus Glaze. There are literally three steps, unless you count zesting a lemon, which would make four. All credit to Mr. Alton Brown. Or his test kitchen? Does it matter whether you use wild sockeye salmon instead of farm-raised Atlantic salmon? Fewer chemicals/toxins, and less fat than farm-raised. On a visual inspection, it's pretty easy to tell the difference ( this blog. 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed.

5

Laura's Cooking Journal: Apple Pie

http://laurascooking.blogspot.com/2008/12/apple-pie.html

Monday, December 29, 2008. So the recipe I've been experimenting with for apple pie, which is usually my responsibility at holiday dinners, is based on the one in The America's Test Kitchen Family Cookbook. Aka my culinary bible). I've edited it over the past few holiday seasons based on my own experience, tips from family, and recipes from Alton Brown (a.k.a. The Man). It's still a work in progress, but below is the recipe as I've developed so far. 1 9-inch pie plate. Cling wrap for refrigerating dough.

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Monday, February 13, 2017. 12 oz (1 1/2 cups) shelled edamame, thawed if frozen,. 1/2 cup shredded vegetables (I used carrot, brussels sprouts and kale). 3 tbs rice flour. 2 tbs unseasoned breadcrumbs. 1/2 tbs fresh ginger, minced. 1 garlic clove, minced. 2 scallions, sliced thin, whites separated from greens. 1 large egg, beaten. 1 tbs rice wine vinegar (optional). 1/3 cup greek yogurt. 1 1/2 tbs ground coriander. 1 tsp lemon juice (optional). Heat 2 tbs olive oil in frying pan over medium high heat unt...

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