Fondue. Three pounds of cheese, grated. This is what a food processor was made for. I'm going to be writing my initials plus Cuisinart inside little hearts all over everywhere. This is WONDERFUL.
I may try making hummus some day. Apparently, tweaking the proportions of flavors is the only hard part... if you have a food processor, that is! I just have to figure out what to dip in it first. No starches (aka no grains or carrots), and broccoli tastes nasty to me. I'll find something.
i like celery, personally :) also, it occurs to me that felafel with the form factor of french fries would make a nice snack and be conveniently dippable into stuff.
Try Ellie Krieger's Edamame Hummus (http://www.foodnetwork.com/recipes/ellie-krieger/edamame-hummus-recipe/index.html). Uses edamame instead of chickpeas (obviously), tastes delicious and has a beautiful color. Takes about 2 minutes total in the food processor.
I use a salad shooter for grating cheese and other things. love that! I probably need to invest in a Cuisinart myself. Maybe some day. I also would like to get a kitchen aid instead of the stand mixer I have... but the sunbeam I have is good enough for now. ah to have all the kitchen toys, uh gadgets I'd like to have... maybe some day.
btw, what kind of cheese? I need to get some cheese while its on sale at Kroger... I like to buy it when its on sale for $3.99 for 24 oz... or especially when they have it on sale for $1 for 8 oz... squee.
I've been making brocolli cheddar soup lately. tomorrow I'm going to try making it from scratch... yum!
Oh wow, broccoli cheddar soup from scratch! You're more ambitious than I am!
I make fondue with half and half Gruyere and Emmenthaler cheese (those are both specific kinds of Swiss, and nasty expensive, sadly). 3/4 pound of each to 2 cups white wine.
it doesn't seem like its that terribly difficult to make broccoli cheddar soup from scratch. I'll post my results after I make it tomorrow.
I bought this powdered form of it, and doctored it up... it was pretty good... but not very good the first or 2nd day... but actually pretty good the 3rd day. I added extra cheese and broccoli to it. the dried broccoli bits in the mix didn't rehydrate well, though by the 3rd day it was better.
I love this broccoli cheese soup that Jason's Deli serves. I especially like it on their spud au broc. yum! so I'm after making my own to rival theirs. Cause its about 10 miles to the nearest location... and with gas as high as it is, it'd be nice if I could make it at home. Then I could have it whenever I wanted.
not sure how I'd like that fondue... I'm not a fan of swiss cheese.
I need to try making the onion roast you make... I love a good roast.. and I think I'd love all the onions... hubby would eat the meat, but not the onions.
oh yes.. I've cooked onions in with roast many times... but never like you described making it. I think I'll get some onions, salt pork and cloves and a roast tomorrow to make for dinner this week. I often take onions and quarter them... and cook them up with the roast in the same pot... and then I dig out the onions and eat them (no one else likes onions like that... though a couple others will eat onions in things, 3 of them have a phobia of onions... though they'll argue that its not a phobia, they just don't like it)... but they'll eat the roast no problem... silly men in my life.
*sings* CJ and Cuisinart sittin' in a tree shreddin' up lots of 'spenive cheese first comes love, then comes marriage then comes CJ with the grocery carriage
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I've been making brocolli cheddar soup lately. tomorrow I'm going to try making it from scratch... yum!
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I make fondue with half and half Gruyere and Emmenthaler cheese (those are both specific kinds of Swiss, and nasty expensive, sadly). 3/4 pound of each to 2 cups white wine.
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I bought this powdered form of it, and doctored it up... it was pretty good... but not very good the first or 2nd day... but actually pretty good the 3rd day. I added extra cheese and broccoli to it. the dried broccoli bits in the mix didn't rehydrate well, though by the 3rd day it was better.
I love this broccoli cheese soup that Jason's Deli serves. I especially like it on their spud au broc. yum! so I'm after making my own to rival theirs. Cause its about 10 miles to the nearest location... and with gas as high as it is, it'd be nice if I could make it at home. Then I could have it whenever I wanted.
not sure how I'd like that fondue... I'm not a fan of swiss cheese.
I need to try making the onion roast you make... I love a good roast.. and I think I'd love all the onions... hubby would eat the meat, but not the onions.
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No way on my type of fondue if you don't like Swiss. Go for some cheddar or something. Mine is as Swiss as it possibly gets! :-)
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CJ and Cuisinart sittin' in a tree
shreddin' up lots of 'spenive cheese
first comes love, then comes marriage
then comes CJ with the grocery carriage
*bows*
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