(Part 2) Best products from r/recipes

What exactly do you mean by 'healthy?'

Is it about calorie reduction or getting more nutrients? Or both?

A very simple, tasty one is roasted cauliflower. Cauliflower really benefits from browning. Preferably roasting. Just wash and dry it (thoroughly), cut into equally sized pieces, whether it be bite size or "steaks," toss in olive oil, salt & pepper (and garlic if you want), spread evenly on a roasting pan, but don't crowd it too much, and roast in the oven on the middle rack or higher at about 425-450F until brown... even nearly black in a few places. It's so simple and delicious.

It makes a great soup too, just blend it with either veg or chicken stock and either some fresh parsley or thyme.

Another veg that does well with char is broccoli. Steam, blanch (heavily salt your blanching or steaming liquid) or microwave (if you must) the cut broccoli stalks until about half done, drain and dry. Toss in olive oil, salt, minced garlic and chili flakes and grill on very high heat or broil until slightly charred. You won't believe how good it is.

Some great books for veg dishes are:

Plenty by Yotam Ottolenghi

Tender by Nigel Slater (this one has a great chocolate beet cake)

The Art Of Simple Food II by Alice Waters (So many simple, classic veg preparations in this one.)

--

Regarding Mac & Cheese, here is page from Modernist Cuisine at Home:

http://i.imgur.com/E4dd4lQ.jpg

It involves using Sodium Citrate. Calm down! Don't be afraid. It's a type of salt derived from citrus fruits. If you like to cook with cheese this stuff will be your best friend. The only issue is you don't need very much of it, so you will need an accurate scale that can handle very small weights, but they're not that expensive and it'll pay for itself quickly in the amount you'll likely save in cheese costs, because.....

What it does is it helps emulsify the fats and solids of cheese when it melts and it can be used with just about every type of cheese that can melt, so that means you can use it to emulsify multiple types of cheeses at the same time. Why this matters for you? If you're trying to reduce calories you can mix your favorite cheeses with some lower calorie cheeses (like drained cottage cheese) and still end up with a really creamy sauce without having to add cream or butter. This stuff doesn't make Pasta & Cheese "healthy" but it does help you reduce the caloric value of a cheese dish without sacrificing texture... in fact it improves it.

Check it out: http://youtu.be/gOLgLi5ZJOY

(Ask your doctor first) but perhaps consider a multivitamin and/or fiber supplement? Just to make sure that, with an altered diet (I am assuming that this is not your normal diet) you are still getting the nutrients that you need (and the fiber to not have the liquid diet wreak havoc).

If you find yourself losing too much weight or unable to keep up calories, drinks such as ensure or boost (etc.) are a good option (also, they make good snacks).

Be careful not to add too many artificial sweeteners to your diet, they tend to irritate the stomach.

Now for some recipes/food suggestions: you seem to be getting a lot of sweeter suggestions, and they seem to be a bit easier to think of (fruits, nut butters, different milks, etc.). Good smoothie additions are: tofu (lots of protein!), well soaked chia seeds (great sources of omega-3 and are much softer and easier to digest than flax seeds), and any sort of protein powder or nut powder.

For more savory foods, the beauty of having a great blender is being able to turn (almost) any soup into a creamy one! Make sure you keep a lot of beans, lentils, seitan, tofu, etc. to keep up your fiber and protein, because meat might be harder to incorporate into your meals.

One of my friends has Crohn's and she uses this website for when she needs to stick to a more liquid diet. Some of the recipes are soft foods, but most are liquid (or can easily be made into mush/liquid). Please let me know if you need any more recipes/tips!

Hooray! I love cookbooks!

• Forest Feast is great for those veggies & entertaining
  
  
• A subscription to Cook's Illustrated
  
  
• A solid cookbook - Smitten Kitchen
  
  
• Anything by Yotam Ottolenghi but I particularly LOVE Plenty.
  
  
• The god of pastry Thomas Keller's Bouchon Bakery
  
  
• David Chang's momofuku, his pastry chef Christina Tosi's milk bar,or a subscription to his magazine Lucky Peach
  
  I don't know if they're into making ice cream, but it's really easy and fun:
  Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.

I have a few for ya that might work.

these would work well, for grabbing one or two or three light and tasty. I have never put the meat in them though and they are great!!

[Italian Chop Salad in Shells]
(https://www.copymethat.com/r/XuYdbMU/italian-chop-salad-in-shells-betty-crock/)

[Tomato, Basil, and Mozzarella Bruschetta]
(https://www.copymethat.com/r/gqvtHbW/tomato-basil-and-mozzarella-bruschetta-g/)

you could change the filling to any combo you want just keep the amounts similar and it should work great.

[Bacon Cheddar Pinwheels]
(https://www.copymethat.com/r/PynA9qp/bacon-cheddar-pinwheels-pillsburycom/)

you could make these cut them up and serve in a warming pan to keep warm.

[Tortilla Pizzas]
(https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/)

this makes a ton of soup, you could conceivably leave half at home to freeze for later and take the rest to the party. to serve I would get some little plastic glasses like the ones below. also for condiments have some chopped cilantro in a cold bowl, with little tongs, some sour cream, diced avocado maybe but that won't last long, some lime wedges cut wedges then cut wedges in half crosswise so that hey are shorties you will get a lot more and 1 would plenty for the soup.

[5oz. tumblers]
(https://www.amazon.com/Embellish-Crystal-Plastic-Dessert-Tumblers/dp/B00ZPP4UUG/ref=sr_1_18?ie=UTF8&qid=1484233754&sr=8-18&keywords=appetizer+cups)

[Homemade Crock Pot Chicken Tortilla soup]
(https://www.amazon.com/Embellish-Crystal-Plastic-Dessert-Tumblers/dp/B00ZPP4UUG/ref=sr_1_18?ie=UTF8&qid=1484233754&sr=8-18&keywords=appetizer+cups)

queso dip is also great for pot lucks! in the crock pot add a good Nacho cheese queso, about 8 cups? something like that, then to that add 1 to 2 cans chili with NO beans. then a really good salsa to taste. let it get nice and happy and hot. serve with tortilla chips and cut up Italian bread. YUMMYYY. I would serve on paper plates cause that cheese is hard to get off after it dries.

[Clifton Springs Chicken Wings]
(https://www.copymethat.com/r/aBmEq8S/clifton-springs-chicken-wings-garlic-gin/)

[Jeri's Spicy Buffalo Wings]
(https://www.copymethat.com/r/gyCLnX1/jeris-spicy-buffalo-wings/)

you could portion this out if you like or just let them dig in. but casseroles would work well too

[Caesar Chicken Pasta Casserole]
(https://www.copymethat.com/r/oMxBZtR/caesar-chicken-pasta-casserole-land-o-la/)

[Chicken Alfredo Casserole]
(https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/)


these you could also use the cups from the link above with a small spoon for people to serve themselves.
[Creamy Au Gratin Potatoes]
(https://www.copymethat.com/r/dZt5ZVw/creamy-au-gratin-potatoes/)

[Enchilada Casserole]
(https://www.copymethat.com/r/CwzxXgp/enchilada-casserole/)

[Overnight Meatball and Pasta Casserole]
(https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/)

you could fill these with anything you like even dessert!
[Turkey and green bean Casserole Pot Pies]
(https://www.copymethat.com/r/PF82BtP/turkey-and-green-bean-casserole-pot-pies/)

Alton Brown's cookbooks are quite good, so I'll add my voice to those recommending them.

If you don't need color glossy photos, "The New Best Recipe" from the folks at Cook's Illustrated magazine has great recipes and thorough instructions.

When you someday move beyond the basics, I'd also throw in a plug for Michael Ruhlman's "Ratio" and Jacques Pepin's "Complete Techniques". Ruhlman's book breaks some recipes (like doughs, batters, and custards) down to their basic components and will help you understand how to modify or even improvise with some kinds of recipes, and Pepin's book has great illustrations that can help get you through some of the techniques mentioned by not described by cookbooks. Pepin's Techniques might even prove useful to you now as a reference, depending on what other cookbooks you're working with.

I might have a few ideas for you: First don't forget to take a can opener, a knife for chopping and slicing, and a cutting board to work with. you might also want to take a dish cloth that you can use while there and spices. Make a list of the spices you will need for the dishes you intend to cook and get travel spice containers to take with. it will cost a mint to buy those in an area you don't know.

Something like this might not be too bad

https://www.amazon.com/Pawaca-Portable-Stainless-Seasoning-Essential/dp/B07D9KZNF8/

and this could come in pretty handy even for the crock pot

https://www.amazon.com/Camp-Kitchen-Utensil-Organizer-Travel/dp/B01A1A5GAW/

and these would also be great! to take extra spices that you will only be using a little of like cinnamon etc.

https://www.amazon.com/Plymor-Heavy-Plastic-Reclosable-Zipper/dp/B0194CUOAK/

​

Now for some recipes

https://www.copymethat.com/r/4hlLTG0/campbells-creamy-chicken-and-wild-rice-r/

https://www.copymethat.com/r/JtEJCb9/chicken-taco-crock-pot-recipe/

https://www.copymethat.com/r/wxM21qf/creamy-beef-potato-stew-better-homes-gar/

https://www.copymethat.com/r/ChBtHB8/creamy-chicken-and-potatoes-good-houseke/

https://www.copymethat.com/r/MfpTwv2/slow-cooker-3-ingredient-italian-chicken/

you could probably add meat to this if need be

https://www.copymethat.com/r/Ey5bm9s/slow-cooker-enchilada-quinoa/

you can cook the noodles in the micro

https://www.copymethat.com/r/ghkH95K/royal-round-steak/

​

Here are a few microwave cooking recipe links.

https://greatist.com/health/surprising-healthy-microwave-recipes

https://www.tasteofhome.com/collection/recipes-you-can-make-in-a-microwave/

https://www.thekitchn.com/21-essential-recipes-to-make-in-your-microwave-228826

Good Luck! hope your trip is a success!

If you do not have a food mill I would strongly suggest investing in one. Oxo makes a great model that I have used for years. It comes with three discs and works perfectly for what you want.: https://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/ref=sr_1_3?ie=UTF8&qid=1549834628&sr=8-3&keywords=food+mill

It is a good investment for a lot of other uses as well. Great mashed potatoes or other purees./sauces you want to make.

Ooh, you have an oven! Brilliant! Get https://www.amazon.com/Granite-Ware-Covered-Oval-Roaster/dp/B000QRAMMS?ref_=ast_sto_dp and pretty much any combination of starch/veg/meat can be tossed in your oven. Like, toss chopped up potatoes with a bit of olive oil/salt/pepper/garlic/italian seasoning or greek seasoning, whatever. Put it in the oven with the lid on at 375 for ~20 minutes so the potatoes cook. Add brussel sprouts/onion, and toss it, then put a chunk of pork on top and cook for ~30 minutes, again with the lid on. You can do baked rice or noodles instead, pretty much whatever veggies and meat, mix up the seasonings too.

I also love his How to Cook Everything: The Basics. Most of them are super simple, some are stupid simple (scrambled eggs?), but everything I've cooked from here have been absolutely delicious. It's a nice book to have when you want something simple and fast(ish). Plus every recipe has a picture. I only really buy cook books that have pictures since I flip through books and use the pictures to decide what I want to eat.

Go to the library and pick up a few vegetarian cook books. You can browse through them and see what catches your interest. The better cookbooks will really inspire you about what is possible.

I like "Sundays at Moosewood Restaurant" and Deborah Madison's books [Vegetarian Cooking for Everyone] (http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison-ebook/dp/B00486UEY4/ref=sr_1_6?s=books&ie=UTF8&qid=1422050706&sr=1-6&keywords=deborah+madison) and ["The Savory Way"]
(http://www.amazon.com/Savory-Way-Deborah-Madison/dp/0553057804/ref=la_B000AP5WPI_1_11?s=books&ie=UTF8&qid=1422050784&sr=1-11)

Get your girlfriend to look through the cookbooks with you. Since she is the one with the limitations on what she eats, she should make an effort to find things that she would like to try.

Top your rice and fried egg with fried shallots and sweet soy sauce Typical Indonesian breakfast (caveat: am not Indonesian).

Or, a pretty basic fried rice is rice, egg, scallions, and whatever meat you like (Spam works great if you’re looking for cheap!). You can find all sorts of heated debate about the best way to make fried rice on Reddit and elsewhere on the internet.

I'll save you a ton of scrolling through long-winded stories and baby pictures:

Ingredients

• 4 eggs
  
• 1/3 cup milk
  
• 2 teaspoons salt
  
• 2 cups all-purpose flour
  
• 4 Tablespoons unsalted butter
  
• 1 Teaspoon white pepper
  
• 1/4 teaspoon nutmeg
  
  

  Instructions
  

  
  

1. In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined.
   
2. Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
   
3. Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
   
   

Link to recipe.

Makes 12 choux puffs

Pâte Sucrée (Sweet) Tart Dough 

2 1/2 oz (75g)  unsalted butter, room temperature
1 1/2 oz (43g)  powdered sugar, sifted
3 Tbsp (15g)  almond flour
1/4   vanilla bean, split and seeds scraped
Pinch fleur de sel or kosher salt
1/2 (25g)  large egg, lightly beaten
4 1/2 oz (125g)  all-purpose flour

In the bowl of a stand mixer, with the paddle attachment, cream together the soft butter and powdered sugar for about 1 minute. Mix in the almond flour, vanilla bean seeds, and fleur de sel. Add in the egg and mix until combined. On low, add in the flour and mix just until dough comes together.  

Roll out the tart dough, between two pieces of parchment paper, to 1/16-inch thickness. Place the parchment encased dough onto a baking sheet and transfer to the freezer. Store in the freezer until frozen firm, at least 20 minutes. Once frozen, remove dough from freezer and cut out a dozen 2-inch rounds using a round biscuit or cookie cutter. Transfer any uncut dough and rounds back to the freezer for storing until ready to use.

Store any leftover tart dough, wrapped airtight in plastic wrap, in the freezer for up to 1 month.

Recipe adapted from Pastries by Pierre Hermé.

​

Pâte à Choux

2 oz (57 ml)  water
2 oz (57 ml)  whole milk
1/2 tsp  sugar
1/2 tsp  fleur de sel or kosher salt
2 oz (57g)  unsalted butter
2 1/2 oz (70g)  all-purpose flour
4 1/2 oz (125g)  large eggs, lightly beaten

Preheat the oven to 400F (204C). Line a large baking sheet with parchment paper or a Silpat. Prepare a large piping bag fitted with a round pastry tip.

In a saucepan, combine the water, milk, sugar, fleur de sel, and butter. Bring to a boil, remove from heat, and immediately dump in all the flour. Quickly stir in the flour, using a wooden spoon or heat-proof spatula, and then place the saucepan back over medium-high heat. Continue to stir the mixture, without stopping, until the paste is smooth and shiny, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready.

Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix paste, on low, for about 1 minute to cool it down. Gradually stream in the eggs, allowing each addition to mix into the paste, until all is added. Scrape down the bowl and mix, on medium, until pâte à choux is smooth and shiny, about 30 seconds. Tip: Wet the tip of your finger and drag a trail through the final choux to check for the proper consistency. Choux should slightly fall back on its mark and be lightly elastic in movement. If the choux is too stiff and doesn’t slightly fall back on the mark, then add a little more egg. Choux should never be runny. 

Transfer the pâte à choux to the prepared piping bag. Pipe out 12 choux mounds, about 2-inches round and 1/2-inch tall, onto the prepared baking sheet. Evenly space them 2-inches apart to prevent touching during baking. Tip: At this point, the baking sheet can be placed in the freezer until the choux mounds are completely frozen if desired. Once frozen, they can be transferred to a freezer bag and baked off as needed. Place one frozen sweet tart dough round on top of each choux mound.

Place the baking sheet in the oven and immediately turn down the oven temperature to 350F (176C). Bake choux puffs for 40 minutes. Rotate the baking sheet and turn down the oven to 325F (163F), then bake for 25 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool. 

Store any unfilled choux puff shells, in a large freezer bag, in the the freezer for up to three weeks. 

Recipe adapted from Pastries by Pierre Hermé.

​

Whipped Vanilla Bean White Chocolate Ganache

8 oz (227g)  white chocolate, high quality such as Valrhona, Callebaut, or Guittard
16 oz (453g)  heavy cream
1/2  vanilla bean, split and seeds scraped

Finely chop the white chocolate and place into a bowl. 

In a saucepan, bring the heavy cream and scraped vanilla bean pod and seeds to a boil. Pour over the chopped chocolate and let sit for 1 minute. Discard the vanilla bean pod. Whisk the chocolate mixture until thoroughly melted and combined. Set in the refrigerator to chill, at least 4 hours. 

Once chilled and ready to use, transfer the ganache to the bowl of stand mixer fitted with the whip attachment. Whip ganache to medium-stiff peaks (careful not to over whip or it’ll become too stiff to pipe). Transfer to a piping bag fitted with a medium round pastry tip.

I have this one and I've been incredibly happy with it due to its performance as an air fryer and the other functions. I can't compare it to any other model, but for the $70 I paid for it at Wal-Mart, it's performed admirably.

While I like your simple recipe, I would not call pam cheaper than normal cooking oil. All it is is vegetable oil and it's like $5 for a can that is what? 5-6 ounces? You can buy a lot of vegetable oil for that price. Even olive oil is more economical than pam. And if you really want your oil as a spray you can get a $10 oil sprayer that will work just as well as pam.

Modernist Cuisine at Home by Nathan Myrvold.

Maximum Flavor by Kamozawa and Talbot.

The New Best Recipe by Cook's Illustrated Magazine.

Also, it's not out yet (published on Oct 28), but if they are gourmets they might be interested in Dominique Ansel's The Secret Recipes. He's the guy who invented the cronut, and the recipes are going to be from his bakery in NYC.

>Her gastro doc is taking things very slowly and deliberately

He's probably just using some algorithm. He's probably checking for some sort of lactose intolerance, gall bladder disease, other stuff before he goes into (expensive) diagnostic testing.

Anyway, roasting typically used oil to the best flavor/texture. Steaming should be your go to for veggies. A bunch of veg is pretty darn tasty if steamed correctly; cabbage, spinach, broccoli, carrots; add some salt/pepper, maybe some lemon juice for brightness and you have a staple veg for every meal.

Fish in foil is a good one too, you can reduce/omit the oil and still be okay.
\
If you want to minimize, but not completely omit oil in a recipe (say grilling chicken breast or salad). Check out the misto

You might consider this. From Cooks Illustrated/America's Test Kitchen - so recipes are usually pretty good.

I don't think most of us know what you mean by "peanut butter stock." It's not a common term in the USA as far as I know, and every Google result I'm seeing for it seems to indicate it's just... shelled, halved peanuts.

So I'd say... um... have you considered eating them? :) Or feeding some birds with them. Or going here. Not sure how this would differ from "I have an awful lot of peanuts," which would have been much clearer and probably gotten you some better advice!

Or if you meant something else by "stock" (e.g. at first I thought you might have meant this), you'll have to explain it to us better.

Recipe (the chicken and potatoes are both from Emeril's New New Orleans Cooking https://www.amazon.com/Emerils-New-Orleans-Cooking/dp/0688112846 )

Ingredients:

Chicken:

- 4 skinless/boneless chicken breasts (5-6 oz each)

- 4 tsp creole seasoning

- 1 cup bread crumbs

- 2 tbsp grated parmesan cheese

- 1 tsp dried parsley

- 1 tsp dried basil

- 1 tsp dried thyme

- 1 tsp dried tarragon

- 1 tsp dried oregano

- 7 tablespoons olive oil

- 1/2 tsp salt

- 1/2 tsp black pepper

- 1/2 cup flour

- 1 large egg

- 1/2 cup whole milk

Garlic Mashed Potatoes:

- 2 large russet potatoes (peeled and diced)

- 3 cups water

- 2 tsp salt

- 1 cup whole milk

- 4 cloves roasted garlic

- 1/2 tsp black pepper

- 2 tbsp unsalted butter

Brussels Sprouts:

- 6 strips bacon

- 1.5 lbs brussels sprouts

- salt and pepper to taste

​

Directions:

Chicken:

1. Pound the chicken breasts with a mallet (or roll with rolling pin) until they are about 1/4 inch thick. Sprinkle each chicken breast with 1/4 tsp creole seasoning, using your hands to coat the meat.
   
2. In a bowl, combing the bread crumbs, parmesan, parsley, basil, thyme, tarragon, oregano, 1 tbsp oil, 1 tsp creole seasoning, salt, and pepper. In another bowl, combine the flour with 1 tsp creole seasoning. In a third bowl, beat the eggs with the milk and the remaining 1 tsp of creole seasoning.
   
3. Dredge the chicken in the seasoned flour, the egg wash, and then the breadcrumb mixture, coating each piece completely.
   
4. Heat the remaining 6 tbsp oil in a large skillet over high heat. When the oil is hot, add the chicken breasts and saute until golden brown, for about 2.5 min on the first side and 2 min on the second side.
   
   Potatoes:
   
   
5. To roast the garlic, wrap 12 cloves of garlic, 1/2 tsp olive oil, 1 tsp of salt, and 1/2 tsp of pepper in foil and bake at 400 degrees for 40 minutes, until tender.
   
6. In a medium saucepan, combine the potatoes, water, and 1/2 tsp of the salt and bring to a boil over high heat. Reduce the heat to medium-high and cook until tender, for 8 to 10 minutes. Remove from the heat and drain in a colander.
   
7. Place the potatoes back in the in the pot over medium heat, add the milk, roasted garlic, the remaining 1.5 tsp salt, and the pepper and mash vigorously with a potato masher (or fork) until fairly smooth, for about 4 min. Whisk in the butter and remove from the heat. Serve immediately or keep warm in the oven until serving.
   
   Brussels Sprouts:
   
   
8. Cook the bacon in a large pan until crispy. Remove from heat and let cool on a plate.
   
9. Add Brussels Sprouts to the pan with the bacon fat, adding the salt and pepper. Cook until sprouts are tender, approximately 10-20 minutes.
   
10. Add the bacon back into the pan with the Brussels Sprouts, cooking for another 5 minutes, stirring occasionally.
    
11. Serve immediately or keep warm in the oven until serving.

This has some really great recipes, some of which you can find online from blogs

I saw a recipe in David Chang's book (Momofuku) that I'm going to try:

Ginger scallion noodles.

There's a free preview with the recipe on the book's Amazon page:

http://www.amazon.com/Momofuku-David-Chang/dp/030745195X

It's in the book How to Cook Everything The Basics (Hardcover) (not a referral link) by Mark Bittman page 204-205 (Paella with Chicken and Sausages).

I don't want to infringe copyright so the closest to the recipe that I found was this one by Mark himself:

https://cooking.nytimes.com/recipes/1014667-paella-master-recipe

Modification to this recipe is:

• Use chicken thighs w/salt and pepper on both side
  
• Make sure to sear the chicken to develop some kind of crust as part of step 1.
  
• Introduce the uncased sliced up chorizo w/garlic and onions
  
• If you don't like Safran, I'm using smoked paprika
  
  For me, the paella is whatever you want it to be. Too much people complaining about what a real paella is. Let's just eat and enjoy it.

1/4 lb beef liver

1 small onion

1/2 tsp black pepper

1 tsp allspice

1/2 tsp clove

2 eggs

3 cups flour

1 cup milk (add ONLY IF using spaetzle maker)

Grind liver and onion in a blender. Add spices and eggs to the blender and blend. Measure the flour into a mixing bowl then pour the blended mixture onto the flour and mix.

If SCRAPING DUMPLINGS: Add 1-3 tsp of water to make a stiff dough. Remove dough from the mixer and kneed until you have a stiff dough, return the dough to the bowl and push the dough to the edge of the bowl. Scrape dumplings with sharp knife into boiling water (add 1 Tbsp of oil to water to prevent sticking). When dumplings rise to the top of the water remove with a slotted spoon into strainer then spread onto a cookie sheet to cool. Spray with Pam and DO NOT LET THEM DRY OUT. Refrigerate or freeze. I freeze in gallon size ziplock bags.

About 30 minutes before serving time heat bacon grease over med. heat in a large nonstick skillet and toss kneflies in grease to reheat, salt to taste. Cover and stir often to prevent browning and sticking. Serve with turkey or beef gravy.

If using Spaetzle Maker: Do not add water but remember to add the milk.

My spaetzle maker looks like this one

u/DameBluntsALot

Here you go! It's only about $2 more than I pay for in store so call that the cost of shipping and it's a good price.

Kecap Manis (Sweet Soy Sauce) - 600 ml(20.2-Ounce)by ABC. https://www.amazon.com/dp/B00886AVOI/ref=cm_sw_r_cp_apa_i_cgZ3DbQ8KVMY0

http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699/ref=sr_1_1?ie=UTF8&qid=1299748227&sr=8-1

Cook's Illustrated, Crock Pot, what more could you want? I got it last week, first 20 recipes are all soups.

For less messy amazon links you can extract the part after "/dp/" in

https://www.amazon.com/Embellish-Crystal-Plastic-Dessert-Tumblers/dp/B00ZPP4UUG/ref=sr_1_18?ie=UTF8&qid=1484233754&sr=8-18&keywords=appetizer+cups

and make it:

https://amzn.com/B00ZPP4UUG

Or via smile link:

https://smile.amazon.com/dp/B00ZPP4UUG

BEEP BOP

Plz send any recommendations via PM