tag:blogger.com,1999:blog-220986394017625166.comments2022-11-11T03:14:36.914-05:00Red Lab No. 27Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-220986394017625166.post-62986995961144572952013-03-15T17:18:48.914-04:002013-03-15T17:18:48.914-04:00Wow, what a nice post ! This soup looks yummy. Tha...Wow, what a nice post ! This soup looks yummy. Thanks for sharing nice recipe with us. I will try this at home. I like french cuisine food very much and i have tried many french recipes which i got from youtube and many other website. I like visiting French restaurants in weekend.conversationhttp://learntospeakfrench.com.au/ccp0-prodshow/french-conversation-quick-study-language-learn.htmlnoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-88420440861390603152013-02-28T07:32:32.286-05:002013-02-28T07:32:32.286-05:00MadameMarsh I have only made risotto this one time...MadameMarsh I have only made risotto this one time but understand your dilemma. I did some research on the internet and if you were to use long grain rice instead, the difference is that your risotto will not be as creamy and not stick together. The result will be more of a rice pilaf. It can be done but the results will not be the same. Here are 2 articles you may find useful. One is a written by a lady that only uses long grain rice, and the second is a discussion of people that have tried making risotto with long grain and short grains and their experience. <br /><br />Another option is that you can always order rice online if this kind is not common in the grocery stores. Good luck! If you do try it with long grain rice, please let me know how it turns out.<br /><br />http://busycooks.about.com/od/entreerecipes/a/risottorecipes.htm<br /><br />http://chowhound.chow.com/topics/276518Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-77361962739563138522013-02-27T22:38:28.545-05:002013-02-27T22:38:28.545-05:00what if one can't find short-grain brown rice?...what if one can't find short-grain brown rice? I live in Australia and white rice seems to be king in all the grocery stores; health food stores only have long grain. I suppose the cooking time will just be extra long??MadameMarshhttps://www.blogger.com/profile/00579888677956535616noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-47854617706377489162012-11-18T20:55:54.719-05:002012-11-18T20:55:54.719-05:00Oh, good idea! I like chewy cookies too. I'l...Oh, good idea! I like chewy cookies too. I'll have to try your modifications next time. Thanks for the tip!Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-78500520094582784142012-11-18T14:23:15.406-05:002012-11-18T14:23:15.406-05:00Hi
We like really chewy PB coookies so I reduced t...Hi<br />We like really chewy PB coookies so I reduced the flour to 2 cups, added 1/2 bag of peanut butter chips and used a small ice cream scoop. I scooped out the dough and rolled the ball in coarse dusting sugar before baking. They came out great!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-22033315490588521132012-08-27T15:54:25.067-04:002012-08-27T15:54:25.067-04:00Mary-
I’ve been a member of food.com for many year...Mary-<br />I’ve been a member of food.com for many years and I truly appreciate Food.com’s commitment to its members and the online cooking community. Yes, there is no question that Shirl is the original poster of this recipe and thus holds the copyright. I have not claimed this recipe as my own, which is why after making modifications to the recipe, I listed it as “adapted from” Shirl’s recipe. This is such a great recipe, which is why I made sure to give Shirl proper credit by providing readers with a direct link to her recipe on food.com. <br /><br />I always reference the U.S. Copyright law as well as the 3 main criteria for posting recipes that have been adapted: <br /><br />1. “Adapted from” – Where only a few changes are made to the recipe. The recipe is recognizable as having been created by the copyright holder.<br /><br />2. “Inspired by” – Where more than a few changes are made to the recipe and it becomes unrecognizable, but the original recipe was used in the creative process.<br />3. Your own creation – No citation needed.<br /><br />I’ve provided the links to this information below, but if you have any questions, please feel free to contact me directly at: alissa@redlab27.com. <br /><br />US Copyright Law:<br />http://www.copyright.gov/fls/fl122.html<br /><br />Adapting Recipes & Attribution:<br />http://laphemmephoodie.com/2012/01/recipe-attribution-the-debate-rages-on.html<br />http://foodblogalliance.com/a/recipe-attribution/<br />http://www.artofglutenfreebaking.com/2012/01/food-writing-ethics-citing-sources-is-the-currency-of-colleagues/<br />http://akirchner.hubpages.com/hub/Fair-Use-And-Recipe-Copyright-Tips-And-Options<br />Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-52130715463486883742012-08-27T12:30:10.496-04:002012-08-27T12:30:10.496-04:00For recipes on the Food.com site, the copyright is...For recipes on the Food.com site, the copyright is retained by the original poster. While the recipe is available to all, permission must be granted to those that wish to use it and re-post (even if credit is given). We would recommend contacting Shirl directly to obtain permission or we must ask that the recipe be removed. Sorry for any inconvenience.<br /><br />http://share.food.com/community/Shirl-J-831/style.esi?member_id=82616<br /><br />Mary<br />Food.com AdminMary Cookhttp://www.food.comnoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-4084379045625991612012-08-24T14:31:43.104-04:002012-08-24T14:31:43.104-04:00Shirl831-
Thanks again for sharing your original ...Shirl831- <br />Thanks again for sharing your original recipe on food.com. It’s one of the best cookie recipes I’ve tried in a while! To answer your question in regards to how I adapted your recipe, I did the following: <br /><br />Use Turbinado sugar (Sugar In The Raw) to coat the cookies. It’s a natural cane sugar that’s thick and granular (golden in color), and much less processed than traditional white sugar. I also chose to bake these on an ungreased cookie sheet. These cookies have a more than an average amount of fat and won’t stick to the pan. Who needs the extra calories, right?! I also like to mix all of my dry ingredients together first (vs. adding individually) before combining with the wet mixture. I updated the prep and total cook time so that it includes the time the dough is chilled. I’ve included these details in the directions, as well as re-written them to include additional details (size of the dough balls, etc.) that readers might find helpful. Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-2432000512943003052012-08-24T08:57:52.576-04:002012-08-24T08:57:52.576-04:00Hey that is my original recipe, how can it be adap...Hey that is my original recipe, how can it be adapted?Shirl831https://www.blogger.com/profile/03040924757924886814noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-45902493592754809352012-08-21T10:57:12.223-04:002012-08-21T10:57:12.223-04:00This is a really good idea. I must try sometime.This is a really good idea. I must try sometime.Jenny Maywoodhttps://www.blogger.com/profile/01394720507327909426noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-69853613769030686582012-08-07T07:20:05.539-04:002012-08-07T07:20:05.539-04:00Great! I hope you enjoy it! I always feel good w...Great! I hope you enjoy it! I always feel good when a dish tastes wonderful and is healthy for you too!Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-47943096738357280112012-08-06T23:28:31.284-04:002012-08-06T23:28:31.284-04:00Sounds absolutely wonderful. This salad will acco...Sounds absolutely wonderful. This salad will accompany our dinner tomorrow. Thanks for the idea.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-59019248874422367442012-07-31T23:14:42.345-04:002012-07-31T23:14:42.345-04:00Fantastic!Fantastic!motherrimmyhttps://www.blogger.com/profile/15305837415970849152noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-45741397539487697972012-07-31T07:08:02.045-04:002012-07-31T07:08:02.045-04:00Thanks Christine! I highly recommend this recipe ...Thanks Christine! I highly recommend this recipe if you like mushrooms as it's one of our favorites.Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-5141768470918438652012-07-29T20:36:00.728-04:002012-07-29T20:36:00.728-04:00this looks fantastic! i love the idea of using bro...this looks fantastic! i love the idea of using brown rice for risotto.Christinehttp://www.cookingcrusade.comnoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-45566732976444300762012-06-18T14:43:04.307-04:002012-06-18T14:43:04.307-04:00That looks absolutely delicious.That looks absolutely delicious.Belforhttp://www.belfor.com/en/USA/Oklahoma/Tulsa.aspxnoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-18354713392423451552012-05-08T20:02:11.752-04:002012-05-08T20:02:11.752-04:00Exactly! You can't feel bad about that!Exactly! You can't feel bad about that!Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-61940670561757849272012-05-08T11:54:29.197-04:002012-05-08T11:54:29.197-04:00Made these last night, very tasty! I felt guilty r...Made these last night, very tasty! I felt guilty realizing I had eaten half the batch after they were frozen, but then I remembered, it was only a half cup of blueberries and some yogurt. :)Jenny Mayonoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-42576664150325371522012-04-25T20:03:37.001-04:002012-04-25T20:03:37.001-04:00I know! I wish I would have learned that secret a...I know! I wish I would have learned that secret a long time ago!Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-40817978728875084512012-04-25T09:33:56.838-04:002012-04-25T09:33:56.838-04:00You are so right - I'm a big fan of protein pa...You are so right - I'm a big fan of protein packed snacks. They stick with me much longer.motherrimmyhttps://www.blogger.com/profile/15305837415970849152noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-32502295432338795162012-03-26T22:31:13.104-04:002012-03-26T22:31:13.104-04:00Jenny-
I'm glad you tried you these! Hmmmm, wh...Jenny-<br />I'm glad you tried you these! Hmmmm, when I've made them mine have had little crumbles here and there, but the bars kept their form. I think what happened is that you may need to press/pack them in the pan tighter. I really press mine down into the pan. To help, you can always use another pan to place inside the pan and really flatten/press them down. <br /><br />Also, the original Foodnetwork recipe states to refrigerate them for a half hour, but since we enjoy them cold I just leave them in there which may also help preserve their form. I hope that helps! If you make them again, please let me know if this helps. Sorry to hear they crumbled! But hopefully you still were able to enjoy them!Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-86860603826652626002012-03-26T13:48:51.304-04:002012-03-26T13:48:51.304-04:00Thank you for sharing this! I made them last night...Thank you for sharing this! I made them last night. They taste delicious, however, they came out super crumbly... taking a bite makes the entire thing fall apart. :) Did you run into that at all? I'm wondering if adding more honey would help them stick together...?Jenny Mayonoreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-43042655827292716942012-03-08T03:11:53.552-05:002012-03-08T03:11:53.552-05:00Thanx friend any tips for natural homemade dog foo...Thanx friend any tips for natural homemade dog food??Excellent Post! I just noticed this change a few minutes ago and made a short post about it. I will include your post in it.<br />Thanks for the suggestions<br /><a href="http://www.whichdogbreeds.com/2012/02/how-to-make-dog-bones-with-peanut.html" rel="nofollow">How To Make Dog Bones</a>Williamhttps://www.blogger.com/profile/08591371196416087584noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-40873339492969594422012-03-04T11:13:43.522-05:002012-03-04T11:13:43.522-05:00This is a must try recipe for risotto lovers.This is a must try recipe for risotto lovers.motherrimmyhttps://www.blogger.com/profile/15305837415970849152noreply@blogger.comtag:blogger.com,1999:blog-220986394017625166.post-31142914840162872102012-02-15T18:30:35.808-05:002012-02-15T18:30:35.808-05:00You will be the hit of the party if you make these...You will be the hit of the party if you make these. I LOVE them and I know your guests will LOVE them too! You'll have to let me know how they turn out for you!Anonymoushttps://www.blogger.com/profile/18174489737551224204noreply@blogger.com