I'making cresent roll ups with shrimp.I am bringing them to lunch for an appetizer.Iwanted to make them ahead and re warm them,travel time should only be about an hour,will they reheat alright,them I was going to top them with apricot preserves and coconut,Or should I partialy bake them?
I'm making my homemade sauce from the vegetables in the garden.I usually puree summer squash,zucchini,peppers.I have an over abundance of cukes and I have made enough pickles for 2 yrs. Can I puree them in the sauce along with the other vegetables and should I peel them first,thanks for your help,Pam
I'm shreding the zuchini but how do i measure it?.Is it a loose packed cup or packed tight like you usually press down brown sugar for recipes.Also if I have to much can I shred it and freeze it for future loaves,thanks for your help
I was looking at a recipe that said to garnish with strawberry crowns to make the plate look elegant,how do you cut them to look like that,are they really looking like a crown?
I would like to know if wild rice inside the puff pastry with chicken would work mixed with some mushrooms also.How about a nice sauce to drizzle over it?
Someone told me you could use cresent roll dough instead of phyllo dough in mini muffin tins to make appetizers.Do you bake tmem first and fill them or do you fill and bake all at once?
I have seen these recipes and they do not peel the brie.When you cut into it after its baked isn't the rine bitter because your cutting it and eating it with the pastry and all?
How do you roast sweet potatoes in the oven.I know when you just bake them they take forever,I wanted to do something different?
I'm looking for a great butterscotch pie recipe also has anyone used the egg whites in the dairy section that come in a carton to make meringue
I have been looking at a lot of recipes and The one I made last year for the brine I thought had sugar in it.Does any one have a basic brine recipe.I thought it was vinegar,water and sugar then add what ever spice you want.I don't need to make alot just enough for about 3 pint jars
I WAS GOING TO ADD HEAVY CREAM TO THE PUDDING. SHOULD I JUST ADD IT WITH THE MILK OR WHIP IT FIRST? Also, has anyone ever used packaged meringue mix? I found some called Saurers brand. I'm not good at separating eggs and hate to waste that many. Also, can you use the ones in the dairy dept that they sell all egg whites, like the no-cholesterol eggs? Thanks, guys.
I need a basic recipe for a dumpling that goes into chicken and dumplings. I tried one from Food Network and they were real doughy. I did take and add some flour and flattened them out, and they were not as thick. Do you have to roll these things out? Thanks, Pam.
Hi everyone.My pasta machine died.ITwas a good one.it needed the dough and then extruded it.I BOUGHT IT IN 1979 SO i got a lot of use out of it.Does any one have the basic pasta recipe to need and roll out by hand.thanks,PAM,also does anyone know of a good machine on the market.tThe ones I HAVE BEEN LOOKING AT DON'T MIX THE DOUGH.
I just made homemade pasta and I was thinking of cooking it on the side with shrimp, olives, artichokes, diced tomatoes and fresh basil. Or should I do it alfreddo. Can you add heavy cream to the base of the tomato dish I was going to use or will it curdle
Hey everyone,thanks for the recipe for my pickled peppers,they came out great,I wish I could send you all a jar of them! I used to have a recipe for cucumbers that were over grown and you would cut out the seeds and cook them down in a brine of vinegar, with onions and spices,they did not need to be canned just put them hot in a jar and seal.they were very sweet.Does anyone know this recipe.I'm sure its similiar to watermellon rind.I know it had cumin seeds and mustard seeds in it,let me know,thanks,Pam
I would like the best tiramasu recipe thats out there,I know someones got one,thanks,pam
Do I pour the mixture in hot over the peppers or should I let it cool.I do not want the peppers soft from the hot liquid?
when I was a kid my mom used to make a brine on the stove and take raw peppers and put them in a jar with a sprig of dill and I think a piece of garlic.they were just sealed and not canned.you could eat them almost right away,I do not know the mixture to boil or if it went on the peppers hot off the stove,does anyone know this recipe.they were crisp and delicious.I have a table full of peppers,green and bannana and I do not want to freeze them,thanks,Pam
hi everyone,been away for awhile.I planted spagetti squash,summer and acorn with my cantalopes.I have something I have never seen before.could it be cross mixed.I'm not sure the cantalope would do it .Is it possible,let me know,hello to everyone
I have started making breads.I have a bread machine that does the square loaves but am looking for french bread pans or how else can I make them ? I tried just stretching them on a foil pan but they expanded and did"nt look right,the taste and texture was good but they were way to wide,any suggestions?
I have been to Food Network & Emeril's site. There are 2 different ways of doing this chicken. Some are only fried & others baked and partially fried. What's the best way to wrap these guys? Toothpicks I thought. Anyone got a good recipe? Thks, Pam
I don't have a green pepper to add to my meatloaf, would diced celery taste good?I'm in the middle of making it now if any one could let me know. I don't want it to taste weird. thanks, Pam
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