Thanks for the tips! Actually added a little more zucchini than called for and it turned out exellent. A very versatile vegetable. I also used a little banana, little applesauce, and a bit of brown sugar and got wonderfully moist and delicious loaves. Mini loaves work as well.
I tried making this in a mini muffin pan.The ones I filled came out awesome.the cresent rollls I molded for filling later you had to monitor and push down while baking to make cups or you would have mini cresents.Thank you guys for your help
Thanks so much
thanks for the brie tips!very helpful since I've never made this
I guess depends on what you like.You seem to be hitting more casual sandwich shops.If you like Italian,The Taste of Italy is just down College not far from the college.They have great sandwiches on fresh baked Italian breads from Aunt Annies Bakery which is next to Dick's sporting store in the strip mall next to it.They have great dinners you can get from Eggplant parm to baked Ziti,and more.Excellent food.If you like Japenese,Hiro's on market street is excellent.I am a big fan of theoutback steak house.I have been to several of them in different states and they are consistently good. Enjoy!
Thanks guys for your info on the butterscotch pie.I like the one with scotch,will let you know how it came out
p.s.I live in nc now I will be up in sept for a class reunion,Pam
I am from Watervliet,ny right across the bridge,my name is Pam,any Watervlietians out there
I have a torch to brown meringue,never used it.Do I chill the pie first for a couple of hours and then add meringue or do I FILL PIE AND TOP AND BROWN AND CHILL,thanks guys,I'M RIGHT IN THE MIDDLE OF IT,ASAP,HELP
I have instant pudding,and eggs here exlarge are 2.09 a dozen.I DO NOT EAT THAT MANY EGGS OR MAKE DISHES WITH THEM.my problem has always that i got yolk in them and they did not make the good meringue,so should i whip the cream first or split the difference in the amount of milk I'm using,thanks,Pam
my beagle likes fat free chicken broth cooked down with rice.You can also add carrots cooked down and pureed as well as beets and celery and peas.Add some boneless chicken breast or what I do is when food lion or other markets has whole roasters on sale for like 59clb,you can't go wrong.You can actually get a nice meal out of it yourself then just keep picking the rest off for the dog,plus you have a nice broth to pour over the rice with cooked down carrots and celery,don't use onions
Hi lemonfair,thanks for the tip on the watermellon rind.the peppers came out great.I made a mixture of 1cp vinegar 1cp water and 1/2 cup of sugar.I boiled to dissolving on the stove.I took my peppers and quarterd them and put them in a hot jar.I added fresh dill and a sliced clove of garlic and about a 1/2 tsp of salt.You just let them sit until the jar gets cool enough to put in the fridge.After about 20mins I opened one up and tasted.I ate the whole pint jar.Try them.this recipe actually is better with the banana peppers I used instead of just the green ones my Mom used to make.you have a combination of the liquid being on the sweet side and a little zing from the peppers.thanks for asking,try them its easy.I'll let you know how the cukes(if I can find a farm that has let about 5gallons worth of cukes to pick that have grown to yellow) or I will do watermellon.some one told me you can also do cantalope.I 'm not sure on this because the skin to me would be to tough
how weird! i THOUGHT i WAS THE ONLY ONE IN THE WORLD THAT LIKED PEEPS AFTER THEY HARDENED UP.I would open a pack up and let them dry out for a couple of days,yummmm
thanks for cordon bleu tips-another question! when I bake them should they be covered with foil and also can I make a good size batch to freeze,do they do well frozen? thanks,Pam
thanks so much for your help,I appreciate it,I will let you know how it turned out,but also I was just thinking,If I'm going to make a brown gravy instead of ketchup on top,should I put ketchup in the mix itself,let me know.Im' ready to build this thing,Pam
I also use fennel in my meatballs,but very gingerly,it gives a great flavor like sausage but don't use to much,it will not taste like licorice,Pam
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