Sitemap / Hotline Questions
- ...with Flour. Any advise on what went wrong here
- ...e instructions. I assume they are beaten with the creamed butter/sugar...
- ...ing that hold up to temperature? I am concerned about 17
- ... it seems strange to not have any salt
- ...a loaf pan, for example, so that the caramels would come out...
- ...fter 10 mins of waiting! The climate in my area is humid although it was...
- ... If the final product creates a soft rendered meaty pieces of goodness,...
- ... then how to reheat and keep warm in chafing dish without sacrificing...
- ...live oil and everything browns nicely. Is this unnecessary with dry brining
- ...es in a day or two, how long do you think this would last in the fridge?...
- ...e it or refrigerate it
- ...or the second rise
- ...ese would be a no with the kids
- ...y to eat Thanksgiving morning while I take a nap. If so, how would they...
- ...gh but want another dish to round it out! Suggestions welcome :
- ... perhaps
- ...e lid be on the pan? I left the lid off, so I wonder if too much heat...
- ... issue, not a gluten one)
- ...ight/not enough/too much?
- ...nd dover sole pieces
- ...on Wednesday if possible. Concerned that the apples might get a bit mushy...
- ...dvance
- ...ll and then bake when you are ready? Last question -do you peel the apples?...
- ...ure it was teaspoons and not tablespoons. Thanks
- ... ton of Swiss Chard. Do you think substituting (or even using half and...
- ...r does it make a difference?). thanks! planning on making today
- ... made the evening before serving? ;o) Thank you.
- ...oes it get used
- ...er ingredients.
- ...ation? It looks like it, just want reassurance
- ...comment on cake consistency? Is it a good/best basic recipe for vanilla...
- ...o? Help
- ... of your Swedish Sno Cones. I have tried to recreate after seeing the...
- ...n Friday and would like to make it ahead of time, if possible. I can bake,...
- ...suggested amount. Thanks
- ...er of halves you put in the pot at the same time
- ...'re looking for the best ideas
- ...g? would the noodles be too soft and gummy? thank you!
- ...e if that's "normal"? Has anyone tried making this recipe with the weights...
- ...between "quickly" and "I'll check site periodically". Thank you
- ...g if a regular baking pan will work. Also, is almond flour the same as...
- ...was cancelled due to illness. Can I safely freeze this dish? Thanks in...
- ...d Step 7 be right after step 2
- ...oking at the cut end of the loaf I see that the deep dark brown crust is...
- ...y treat to send/deliver locally next year, if it keeps for 4-5 days. Thanks...
- ...r almond milk instead or would it not come out as creamy
- ...n cane sugar. In addition, the ingredients combined make well over a litre,...
- ...pound. I want to cook this recipe, and know from past sizing up and downs...
- ...s a very mild tang to my bread
- ...e last minute, or bake most of the way, wait, and then warm it up at the...
- ...vors meld, but the instructions do not mention adding it to the slaw or the...
- ...nger or white chocolate chips. Can this please get updated ASAP as I'm...
- ...ow many cups of black raspberry puree or juice would this recipe need? I'm...
- ...n and no cherries if I don't hear back from you this afernoon. thanks.
- ...our
- ...ype of clam so I won't need to cook separate sauces for two different...
- ...ething I had saved? Please help
- ... to stretch, and tears a lot. I've let it rise 18 hours and 26 hours, rest...
- ... of syrup or sugar. This looks low, but figured I'd ask those who have made...
- ...llet.
- ... Is there a way to package them to keep them fresh? Or should I go with a...
- ...r a large dinner party. Any ideas on how to make sure chicken breasts will...
- ...anks
- ...e sprinkled on after baking, with the sea salt? Or mixed in after flour
- ...t it's cooked down (with the zest added) to balance it out
- ...e. Should I have broken it apart and stirred it back in
- ... (top/bottom elements)? thank
- ...anks
- ... level by adding rum added to the tres leches before pouring on the warm...
- ...hunks and add later in the cooking process?
- ...ffect the dish
- ...rature? I have a batch I just made in the fridge. Thanks
- ...ota cheese, but makes no mention of it in the directions. Am I supposed to...
- ...isted)? See the comments on the recipe for reference. Thank you
- ...e minced ? Chopped
- ... of how many cups of chopped cabbage you end up with? Thanks for a quick...
- ... not enough buttter toi cream with sugar. What have I done wrong?
- ...fice the flavor of this dish
- ...anksgiving crowd
- ...d of salad to cut through the richness (radicchio/endive?), but want it to...
- ...juice+regular molasses?
- ...the other three one by one, right? When do I stop folding? Should there...
- ...at my apt and serve it cold at her house?
- ...rrow even
- ...Thanks
- ... London Broil
- ...s just wondering what kind of sugar you use for both parts of the cake? Is...
- ...f them in my meat CSA. I've cooked many a beef cheek, but never pork. In my...
- ... Will this effect the crispness of the potatoes? Is it better to just...
- ...cooking my ham? I am hoping to get that nice crunchy outer crust without...
- ... active dry yeast (worked well with my last loaf of a different type) and...
- ...cocked?), is there is a disadvantage to this? I'm otherwise following this...
- ... - all flavoring is in the buttercream... Does anyone have any suggestions...
- ...ould it be a good idea to process it in food processor until "couscous size"
- ...ent used in a tomato sauce
- ...ipe says it serves 8 generously. Should if be 5 lbs net weight? If this is...
- ...ess as to how much more sugar I should add? And yes, I asked a similar...
- ...eam...can you stir it while it is melting....and after adding the cream it...
- ...of the 1/3 C of liquid called for in the recipe
- ...pattern, should you be able to see the chocolate making an appearance on...
- ...bout your ginger beer recipe is this: I did not start with champagne yeast,...
- ... I do
- ...s rocks, covered with sugar granules. I thought maybe it was because I'd...
- ...t minute
- ...n the recipe I make this on a tinfoil covered cookie sheet. Unfortunately...
- ...t in instapot until ready to eat)
- ...e neck fom the cavity, even after a long time under running water. I have...
- ...the correct flavor requires the cucumbers what if i use all the pickles...
- ...urs cooking is good if I cook day before and then reheat for 30 or 40 the...
- ...original recipe does?
- ...auted after rehydrating.
- ...how long to bake? I have an 8”x4” loaf pan.
- ...ase scenario I could push through and devour half, maybe
- ...ad!!! Thank you elid
- ...ter along with the broth and sherry? I am confused in when to add the...
- ... batter, and as expected, these spread a ton and were very lacy. I am going...
- ...ore!
- ...eks. This recipe is the only one I can find. I'm a little confused about...
- ...nd I tested it out twice with sparkling wine and didn't taste it at all :(
- ... could you please clarify item #6 vis a vis the comments from Coffecat (11...
- ...at any point
- ... you melt it first before you cream, or do it as a solid
- ...ll cook with the leeks. Second, where does the potato and parsley minxtue...
- ...over the heat to get a smoother, almost molasses texture but as soon as I...
- ...s how to avoid that? Is there a difference if I use gluten free or...
- ...ine
- ...broken yolks for freezer sandwiches, but if I could do this in a sheet pan...
- ... it be made ahead and frozen, or would I have to reblend it before serving...
- ...ns for reheating? Cover and put in low temp oven
- ...hing from pretty small to really big sweet potatoes so it would be great to...
- ...ditional things, like spices? Is the base ratio of sugar/water and method...
- ...et it be more stiff or should I add some gelatin?
- ...ttter
- ...juices. thank you
- ...become softer and softer. I followed the recipe exactly, and yet they are...
- ...t spend money if it's not necessary! Thank you :
- ...Lamb
- ...adish, Steak Sauce..
- ... get home in the evening.
- ... sure that she gets to eat the good grub. What should I substitute for the...
- ...auce
- ...t to make this! Thank you
- ...uld I expect it to take? Thanks, everyone. ;o
- ...tables (squash, potato, parsnip) for a total of two vegetable layers? Also,...
- ...uid
- ...p the curd. Specifically I am a little confused about the reference to...
- ...ng with the salt-- does anyone use sugar in their dry brine
- ...ot the same size as conventional ones
- ...ion of the two. I love the flavor that buttermilk lends but don't want to...
- ...ord I ended up salvaging it with first a couple tablespoons of heavy cream...
- ...oticed that this has no flour in it, but a lot of the other cornbread...
- ... oven than standing at the stove. Thanks
- ...ate a clearer, less problematical recipe as the bread looks fantastic!...
- ...it to eat it.
- ...ysodic dyphosphate, acid sodium carbonate, corn starch. Each 16 gr dosage...
- ...g. 4 lbs? Thanks!
- ... How many / what size ramekins would I need for this? I just bought a set...
- ...lling pin and bag) and use almond meal and then proceed with the rest in a...
- ... only not enough
- ...d then "lowering the oven to 350F", which makes no sense. Following the...
- ...e would not be
- ...t of ingredients has baking soda and baking powder listed - but only the...
- ...sgivin
- ...le the tea, orange zest, and vanilla? Thanks for any input
- ...and put it in fridge to chill while I have my neithersadnordesklunch...
- ...t work in this recipe? If not, how do I get around my lack of buttermilk
- ...Here is what I planned to do. Make the dough, chill, roll in balls and...
- ...e. Thanks, everyone. ;o
- ... to put in fridge overnight? Then when I go to reheat should I reheat all...
- ..., rye, spelt, whole wheat, white lily, normal AP flour
- ...ns?
- ...have bad luck with removing bundt cakes from the pan.) And if it might...
- ... here. I checked webpage of a very large local wine/liquor store but did...
- ...size bird?
- ... with plastic wrap and a towel. Will this work? I seriously doubt I'll...
- ... powdered?) garlic is recommended? It's mentioned in the recipe but not on...
- ...ount of chicken
- ...he filling or not?
- ...ther suggestions? Thank you.
- ...k chunk of sea bass
- ...s, the skin was crackly. It was a supermarket chicken- about 5.5 pounds, so...
- ...f I put it straight into the fridge when I get there, do you think it will...
- ...be helpful to know if it is 2 cups of sliced rhubarb, for example. Thank...
- ...in my Le Creueset dutch oven for upwards of 4 hours (slow, steady bubble)...
- ... by tier? Other?
- ...gh square. Would love an answer before I bake these off
- ...ver. Cheers
- (1) Smear oil on bottom of my 4-quart crockpot. (2) Cut up a potato and a...
- I have a perfectly proofed, ready-to-bake blob of sourdough bread dough--- but...
- I know theres a thread on this somewhere but cant find it.... I have friends...
- serving dinner for friends sunday night and have made a good sized pot of...
- Can I add something to the brine? These haven't been canned, they're just...
- Do you reheat fish, and if so, what is your most effective way of doing so? I...
- Trying to figure out the timetable for Christmas morning. Since it doesn't...
- Every time I add milk to my buttercream to thin it out, it separates! Help?!
- My grapefruit tree is going bananas (ha ha). I cannot keep up! The...
- Crock Pot Meal Under $10
- I can never access all the little grooves and knobs where garlicky pestos hide.
- What is the difference and which one is better? Any brands you like
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