tag:blogger.com,1999:blog-1405865409565478108.post2617199548073945887..comments2023-05-21T05:32:33.218-04:00Comments on Real Good Taste: Chicken DinnerUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1405865409565478108.post-50690460341995390292008-03-17T11:06:00.000-04:002008-03-17T11:06:00.000-04:00Kate-Thank you so much for the recipes and sorry ...Kate-<BR/><BR/>Thank you so much for the recipes and sorry for taking so long getting back to you. I have a massive econ take home exam due this week that has sort of absorbed all of my time.<BR/><BR/>Hopefully once it's turned in I'll be able to have my friend over for dinner and make (and post about!) the macaroons.Jenhttps://www.blogger.com/profile/16857821193039660352noreply@blogger.comtag:blogger.com,1999:blog-1405865409565478108.post-15787956221668005502008-03-15T12:56:00.000-04:002008-03-15T12:56:00.000-04:00Here is the one from my sister that she likes. You...Here is the one from my sister that she likes. You can leave out the lemon if you wanted to! <BR/><BR/>makes 16 cookies<BR/>2 large egg whites<BR/>2 tablespoons sugar<BR/>1 tsp finely grated lemon zest<BR/>1/4 tsp pure vanilla extract<BR/>1 1/2 cups sweetened flaked coconut<BR/><BR/>oven to 325 degrees. prepare a baking sheet with parchment paper or silpat.<BR/>stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined,<BR/>then stir in coconut. drop 16 tablespoon sized mounds about 1 1/2 inches apart<BR/>onto baking sheet. (if you have one you can use a small ice cream scoop).<BR/>bake until tops are pale golden in spots, 15-20 minutes. sometimes i find they<BR/>need to bake longer if you want them more crispy and golden. lift parchment<BR/>sheet from tray and place on cooling rack to cool, then peel cookies from paper.<BR/><BR/>(the original recipe says to foil line a baking sheet, and then butter and flour it.<BR/>this is obviously not gluten free, so i just used plain parchment and it was fine.<BR/>a few cookies stuck a little bit, but no biggie.)Katehttps://www.blogger.com/profile/12673885888884419342noreply@blogger.comtag:blogger.com,1999:blog-1405865409565478108.post-43063375356190719832008-03-14T17:57:00.000-04:002008-03-14T17:57:00.000-04:00I was hoping to get you the good macaroon recipe t...I was hoping to get you the good macaroon recipe that my sister uses, but she hasn't gotten back to me. I realized however, that I think I made a mistake with making mine, and that's why I was disappointed with them. So I'm giving you the correct recipe and hopefully it will turn out better! <BR/>I had doubled the recipe, and felt that it was way to eggy, making some of them bake up more like cookie blobs, than shaped macaroons. <BR/>The recipe calls for:<BR/>2/3 cup of sugar<BR/>2 teaspoons vanilla extract<BR/>1/2 teaspoon salt<BR/>3 cups finely shredded unsweetened coconut<BR/><BR/>Oven goes to 350ยบ<BR/>Whisk sugar, eggs whites and salt in a large bowl<BR/>Toss coconut into mixture until completely coated<BR/>Moisten your finger tips with water (this helps dramatically!) and form macaroons into pleasing shape <BR/>Space them about one inch apart on lined baking sheet <BR/>Bake around 16 to 20 minutes until outside is golden, and inside dried<BR/>Cool on rack<BR/><BR/>I would recommend that you pour the egg mixture over the coconut a little at a time, so that you keep it from getting overly eggy. That way you can control it better. I added in mini chocolate chips because I have a firm belief that all things must have chocolate in them :) <BR/>I also did some searching online and found what looks like an interesting version on the Food Network site. It's from Alton Brown, who is great with the science behind food, so I'm going to try these out soon. If your adventurous you might want to try them as well! <BR/>http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19597,00.html<BR/><BR/>Hope this helps!<BR/>KateKatehttps://www.blogger.com/profile/12673885888884419342noreply@blogger.comtag:blogger.com,1999:blog-1405865409565478108.post-62960166888814590692008-03-11T11:47:00.000-04:002008-03-11T11:47:00.000-04:00Hi Jenn-- Thanks for the comment as always...Kate-...Hi Jenn-- Thanks for the comment as always...<BR/><BR/>Kate- good luck with your chicken! I'm planning to do the DB challenge this weekend... I hope it turns out well.Jenhttps://www.blogger.com/profile/16857821193039660352noreply@blogger.comtag:blogger.com,1999:blog-1405865409565478108.post-24109675066546692442008-03-10T11:32:00.000-04:002008-03-10T11:32:00.000-04:00Your chicken is beautiful! I attempting to roast m...Your chicken is beautiful! I attempting to roast my first one tomorrow, I hope it turns out as lovely as yours! <BR/>Thanks for the birthday wishes! And happy belated Birthday to you! <BR/>Have you tried the DB challenge yet? It's delicious if you haven't! And well worth the work!Katehttps://www.blogger.com/profile/12673885888884419342noreply@blogger.comtag:blogger.com,1999:blog-1405865409565478108.post-27877007701459286982008-03-05T10:31:00.001-05:002008-03-05T10:31:00.001-05:00This sounds great Jen! I am sure your friends real...This sounds great Jen! I am sure your friends really enjoyed it - a whole roasted chicken is always such a treat!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-1405865409565478108.post-86979943978848751412008-03-05T10:31:00.000-05:002008-03-05T10:31:00.000-05:00This sounds great Jen! I am sure your friends real...This sounds great Jen! I am sure your friends really enjoyed it - a whole roasted chicken is always such a treat!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.com