Sitemap / Hotline Questions
- ...guests? Thank you
- ...it out a bit. Otherwise the taste was terrific
- ...n even better flavor
- ...n a whole chicken.
thanks so much
- ...shown in the picture that seduced me. I am wondering if the heat was too...
- ...the whole pie for reheating later? Has anyone tried
- ...finish right before dinner? Hmmmmmm....
- ... to be able to unmold them prior to filling
- ...ular biscuit. I certainly followed the receipe and used baking powder....
- ... If changes are needed, could you share what those would be? Novice baker...
- ...Thanks in advance
- ...keep the pectin? I like this ratio and it sounds delicious
- ... hand and would prefer to use it if possible
- ...he dish
- ... trying to make Thanksgiving a bit less crazy, thanks
- ... Any suggestions
- ...ng the carrots in boiling water seal in the carrot flavor
- ...reheat the brisket
- ...ery liquid at top.When i drained after chilling, all left was watery liquid...
- ...al & no flour or would you recommend almond flour
- ...n place of the challah, but do you think olive oil could be successful in...
- ...bushel is. Any ideas?
- ...al. Thanks
- ...make up for sweetness and texture
- ...? I would love to make this in a couple of days for company, so if anyone...
- ...sa
- ...eef broth here as well?
- ... Thanks
- ...n vary so greatly in size. Can anyone who has successfully made this...
- ... deep and can't use all those lovely croutons
- ... By the way, I am going to freeze this not can it
- ...ink it would be 6 eggs
- ...ght
- ... ingredient out detract from the rest of the tart?
- ...larger serving bowl
- ...ying Kennedy's carnitas now and there's an awful lot of foam. Should I be...
- ...l ask the expert what goes best
- ...f this is part of a buffet with a lot of other items should I think about...
- ..." ramekin in the middle - could that work? Thanks! Fingers crossed
- ...% pure maple syrup
- ...The recipe says to use it as marinade on chicken or pork: by itself, for...
- ...way), may I substitute a Greek-style, plain yogurt? What do you think?...
- ... presentation
- ...is recipe? If so-how much? (grams or cups ok
- ... what do you think about the measurements here? Or, would anyone suggest...
- ...recisely whey, as opposed to cheese which is made from the curd. Confused
- ...people next month and am now leaning toward giving this recipe a go
- ...ry brandy is likely out of the question too, what other liquor/spirits...
- ...on of both
- ...or the family, it's fine by itself, but I feel I want something more as a...
- ... listed in the ingredient list.Could you provide the quantity of mustard...
- ... thanks jea
- ...Thanks in advance
- ...to use left over corn on the cob. You could boil extra and chill it until...
- ... try this
- ...0 minutes. Should the tested come out clean as described in some other...
- ...ow long would you bake it? Thanks
- ... cooked pasta at some point before throwing it all together, but curious if...
- ...er be too much
- ...ting in a bowl for a few hours?
- ...rning palates will find it bland. Any suggestions? I was thinking of...
- ...d ahead and reheated or will they dry out
- ...whisking of the egg whites, sugar, etc.?
- ...texture was fairly moist. Is this due to high-altitude? What is the...
- ...rst try
- ...way overnight and add the browned chorizo plus pour the broth/egg mix...
- ...ge the texture/fluffiness of the recipe. Any recommendations? Should I...
- ...nce
- ...ear-round cooking. However, with so many different type of grades &...
- ...it.
- ... a flour blend only.
Thanks
- ...h quality olive oil instead
- ...t a hold of any soon enough. Thanks in advanc
- ...e the zest
- ...ve mine turn out like them. Are they simply roasted side by side with the...
- ...not my oven: it worked fine when baking a loaf of bread yesterday. Has...
- ...nut torte, they sound soo great!
- ...ed meat at home. At the grocer I purchased "stew meat" that was cut into...
- ...stions of how to marinate/pickle/preserve sliced radishes -- suggestions...
- ...and the smaller, tighter inner petals
- ...l a regular grocery store (e.g. Whole Foods or Trader Joes) brown bag do...
- ...anks
- ...he US (i.e. Spice Islands or McCormick Chili Powder) and typically used in...
- ...arket, and pulsed them a few times in the blender on their own before...
- ...vance for a picnic
- ...what's the difference between "brown" and "green" lentils
- ...u don't need it
- ... then refrigerate until Thursday. Would that work? Or even better, can I...
- ...pe but it's not there!
- ...ickpeas, but wondered if they would change the final outcome too much to use
- ... I just dip the tops of the cookie dough balls, or roll the whole thing in...
- ...oodpickle
- ... would be the difference if you used the same measurements of instant in...
- ... meat ? thanks, I can't wait to try it.
- ...t before perhaps? Would like to serve this for a weekday dinner party so...
- ...g, to no avail
- ...mail response to [email protected]
- ...cook a grassfed brisket? My last endeavor came out a tad dry (I tried a...
- ...t sure. Thanks
- ...tituted ham and also shredded beef for the tortellini. I like it now...
- ...s one of the fortified wines. Would a sherry, port, or a marsala work?...
- ... throw it out
- ...bout fat, but we always have 5 quarts of Greek yogurt in the house so it...
- ...how much in the buttercream? Same question for the heavy cream
- ...se it is flourless, and the milk products can be substitute.
- ...wanted to include these since I'm giving away a special tea blend I made. I...
- ...butter - unsalted or salted? does it matter? thank you!
- ... I use?
- .... It stays together in a ball and seems like it will roll fine but it's...
- ...e barely 1 1/2" tall. Thank you. ;o
- ... too soon before the oil was hot enough? cook it too low? cook it two high?...
- ... would be great!
- ...ncrease the spices by 6x
- ...mmend
- ...usage or turkey? What makes Bousin, Bousin - the "dirty rice?" I always...
- ...reatly appreciated! Thanks
- ... omit the butter or use margarine? Thanks in advance for the help.
- ..., or even just using the cream as a swirled in garnish? I'm looking for...
- ...hanks in advanc
- ...like traditional cream cheese frosting?
- ...he cake, rather than the top
- ...ter. Does that happen with processor using regular metal bladee
- ...they go into the chocolate mixture before the egg whites perhaps
- ... still have the ice pop freeze
- ...can find lactose free)
- ... Thanks, Da
- ... out. The difference was that I mixed second batch with hand-held mixer,...
- ... helping (giving me the amount in grams/pounds/kilograms). Thank you!
- ...ea. Of course, if it's extra bergamot-y, that's okay with me, too. :-
- ...t how much bacon grease should be used for the gravy
- ...or just wing it?
- ...as possible before grilling. With the brick method, what do I do to control...
- ...the recipe sounds great! Maybe serve over mashed cauliflower
- ..., how much should be reserved
- ... taking it out of the fridge
- ...out it
- ... to water); 4. is rice vinegar the same as rice wine vinegar? Thank yo
- ...hought you didn't need to do with instant yeast. I would much prefer to use...
- .... Also, are the herbs meant to be cooked with the asparagus? It indicates...
- ... refrigerated for at least 3 hours or overnight, it seems like the prep...
- ...colate cakes using almond flour, but dont know if the butter ratio is too...
- ...ons, but I can't use a grill. Help!
- ...bler, it looks like the topping was a kind of dough that involved some...
- ...nks!
- ...the bars, cookies with us up to the mountain). I plan to make / bring along...
- ...he eggs and beat and fold egg whites even more. Can I hold it at room...
- ...baking them?
- ...ner party). What about a standard food processor
- ..., Italy for the last year, and whenever I had it in a restaurant, the sauce...
- ...also have to bring back salt, green lentils, cheese, saucison and presents...
- ...tment. Will a frying pan work...?
- ...ookies and refrigerate for a few days
- ...cheese, so I need to substitute the cheese. I'm thinking gryere. Also,...
- ...t the meat? Thanks in advance for your help
- ...autiful
- ...e site :-
- ...ords should I plan for 3 days PLUS 8 hrs prep? Deciding whether to have my...
- ...rtar or vinegar? Mine just seem to get peaks that seem a little.. foamy...
- ... the tomato paste. How much do you recommend to use
- ...n vary so greatly in size. Can anyone who has successfully made this...
- ... I have & best way to reheat
- ...nd canned more convenient, if no sacrifice in quality results. Thanks so...
- ... ingredients or procedure?
- ...oning for the fruit..I plan on using the lemon, but are there any...
- ...heese but not cream or milk so well. Thanks!
- ...ve used it for chicken. How should I adjust temperature and cooking time...
- ...oking frozen versus cooking fresh
- ...texture may be different.
- ...h, but it came out VERY oily in flavor. I tried to balance it with a little...
- ...er than shorten bakking time? Thanks, everyone!
- ... so one mwntoins the cake softening after unmoldong due to difference in...
- ...s, any other substitution recommendations
- ...ipe is to put minced garlic in the cooled down oil. Should I assume the...
- ...ast? Thanks
- ...re is no noticeable odor or discoloration, probably it's just less potent.
- ...all skin and fat...barely any meat
- ...t would be eaten
- ...ate, might be good to make explicit. Thanks
- ...here is no liquid. Is that normal or does it need more time
- ...se and strain that into the bowl with cream? That method cools the base...
- ...hout blueberries. Thank you
- ...e number that *tastes* like it may be flavored with alcohol, but anything...
- ... wandering what I did wrong. The heat definitely wasn't too high, the meat...
- ...1/2 cups all purpose flour, and the video recipe says to use only 1 cup......
- ... Is this yeast amount right???
- ...that the meatballs miss anything from the lack of pre-baking?
- ...ually poaching the fish in the sauce
- ...ally use a microwave and watch so it doesn't burn. It happened again for...
- ...ease
- ...ou have to flip the duck over every 30 minutes when you re-pierce the skin,...
- ...ing the comments and a some of them were saying it turns out to be soft,...
- ...is cake with these changes
- ...nclude this important information so folks can make educated choices.
- ...es that get too messy??)? And should the broiler be HI or LO
- ... and cooking time. Hope for a quick reply
- ...ng attachment?
- ...ngredients getting it wrong. Also, can I substitute kefir for the...
- ...serve sausage stuffed mushroom caps). I'm thinking about folding in a...
- ...at 7000 feet
- ...el like lack of tempting could be an even bigger problem there