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  • "Mehira" is female
  • "Mehira" started this thread

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Sunday, 6. September 2020, 19:01

LC Kitchens | Recipe Sharing

See a food item that catches your eye in our [LC Kitchen picture thread]? Check it out here and see if maybe our fellow poster can give you the recipe and/or tips and tricks on how to make their dish.

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Rising Star

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Thursday, 10. September 2020, 01:32

Smores Bars


For the Graham Base:

  • 3 cups graham cracker crumbs (from 18 whole graham crackers)
  • ½ cup light brown sugar
  • ¼ teaspoon salt
  • 14 tablespoons unsalted butter, melted
For the Chocolate Layer:
  • 12 ounces milk chocolate (finely chopped) Can use any chocolate you want, I've made them with different types of candy bars
  • 14 ounce sweetened condensed milk
For the Marshmallow Layer:
  • 36 full-size marshmallows (about one 10-ounce bag)
  1. Preheat oven to 325 degrees F. Line an 8x8 baking pan with foil and spray foil with non-stick cooking spray.
  2. Make the Graham Base: In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt and melted butter until all of the crumbs are evenly moistened. Turn out into the prepared baking pan and press evenlyinto a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.
  3. Make the Chocolate: Place the chocolate and sweetened condensed milk in a heatproof bowl set over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the graham cracker crust and spread into an even layer.
  4. Immediately place the marshmallows on top of the chocolate layer, pressing down slightly to nestle them into the chocolate. When ready to serve, turn on your oven's broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1 to 2 minutes. Remove from the oven and let cool briefly, then slice and serve (I used a large pizza cutter sprayed with non-stick cooking spray to slice mine). Leftovers can be stored in an airtight container for up to 4 days.

This post has been edited 1 times, last edit by "Ereshkigal" (10. September 2020, 02:00)

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Community Manager

  • "Vilya" is female

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Date of registration: 3. September 2014

Location: USA

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Thursday, 22. July 2021, 23:44

Vi's Muy Caliente Salsa

6-8 fresh tomatoes (cut into chunks)
1 bunch fresh cilantro (coarsely chopped)
1 large spanish onion (purple) (cut into chunks)
3 large jalapenos (sliced into rounds)
3 large garlic gloves (skinned and ends cut off)
2 large limes (juiced)
1/4 cup apple cider vinegar
3 tablespoons chile powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried basil (or 5 fresh leaves coarsely chopped)

Take all your items and put them into a food processor or blender and blend well until no large chunks remain. If it all does not fit into one blender cycle, blend half then add more as you can and blend. If the salsa seems to thick, add a bit of water. Add to jars and either properly can (lasts about a year if properly canned...if you can wait that long to eat it) or immediately refrigerate and eat within 4 weeks. This gets hotter the longer it is allowed to "sit".

Recipe can be halved or quartered first time to ensure it's not too spicy before making a large batch. Increase or decrease any ingredient as per your own taste.

Goes great on scrambled eggs, hamburger patties, tacos, burritos, and just with corn chips. Enjoy!

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