Sarah, I like the idea of making/freezing the meatballs in advance and letting them cook in the crockpot the day of, whether it's a frequent or once-in-a-blue-moon occasion. Do you freeze the meatballs uncooked, and then drop them in from frozen into the sauce? Or cook them fully (or partially) and then reheat (or finish cooking) them in the crockpot?
You said the salad should chill at least an hour, but how far in advance can it be made? I'm having a BBQ Friday evening but won't be home Thursday night, so could I make it Wednesday? I worry rushing home to make it Friday right after work won't give it enough time to chill.
to ensure even mixing and avoid spills (since the pan is shallow), could I scoop the apples into a large bowl after taking them out of the oven, mix them with the other ingredients, and then dump everything back into the baking pan? Since you have to mix the butter, sugar, etc. in a pan anyway, it seems you wouldn't be dirtying any extra dishes...
marshmallows! and red (or any other color if red is not available, I'm not picky!).
What's SE's take on boiling corn? I can't seem to find definitive guidance on how long to cook it, whether to add salt and/or sugar to the water, etc. My friend swears by boiling it for about 10 minutes with salt and sugar in the water; my sister-in-law thinks that's blasphemy and says corn should only be boiled for one minute with nothing added to the water. And I know lots of people leave leftover corn in the hot water after cooking it. The complicating factor, of course, is that sometimes corn is really sweet and sometimes it's sat around and is a bit bland. Any guidance is appreciated!
I assume full(er)-fat yogurt is preferred, but can nonfat yogurt work as well? it's hard to find full-fat yogurt in smaller portions.
Could the butter be brushed on the dough (and perhaps salt sprinkled on top) BEFORE it's cut into squares? that seems much easier/cleaner than brushing a bunch of individual squares.
can you gather and reroll the scraps, or would the rerolled dough be too tough?
You note that the heavy cream is "divided" but you don't indicate how much cream should be mixed with the white chocolate in the microwave. I assume it's not much, but can you clarify?
Is there a formula for DIY citric acid descaling? Is it just plain ol' citric acid, with a certain amount used based on the capacity of the pot?
head on up to Newport RI and wash down the Wafalafel with an Awful Awful ;-)
I've seen recipes calling for rinsed quinoa, but how would you *wash* it?
My mom always took food off my plate (or just out of my hands) when I was a kid--partly because she didn't want me eating an entire ice cream cone/hamburger/etc. myseld, and partly because I think she didn't want to order a second item for herself (she ate, and still eats, like a bird). My freshman year of college, a big group of us were out at dinner and a floormate reached over to grab something off my plate (everyone was sharing). I smacked her hand away...part gut reaction, part realization that for the first time I could actually tell someone not to take my food without asking! She wasn't very happy about it, but too bad!
Would smoked salt and/or liquid smoke, added pre-roasting, work instead of the smoked-wood process? While the smoking process seems fairly straightforward, I have both pantry ingredients at home and would love to find some more uses for them.
(and if so, would the dry quantity--1.5 cups--be the same?)
could pearl barley be used instead of regular wheat/rye barley or would it be too mushy?
I made this over the weekend, doubling the recipe and cooking it in a 9x13 pan. I also tried the trick that one person suggested of doing the first two 30-minute baking rounds the day before, and reheating it with the cheese the night of. Unfortunately, the potatoes had a HUGE pool of yellow oil/fat at the bottom of the pan. (My guests still ate them happily, thank goodness.) I assume that the two-day process caused the cream to break--just like reheating leftover pasta with cream sauce will cause the oil to separate. While I was somewhat relieved to have less fat in my arteries, next time I make these I will do all the baking in one fell swoop. (Also, the potatoes were slightly undercooked, but that's probably due to me making a double batch in one dish.)
Re: broccoli, since you have a two-step baking process already (uncovering it for the last 10 minutes with the crumb topping), could you stir in broccoli in that step so it's in the oven for a shorter time and thus less apt to get mushy? (Granted, the risk of mush still exists for leftovers...if there are any.)
Sounds great! Do you think Aperol would be a suitable alternative? It's not quite as bitter as Campari, I recall, but has a tart edge to it. I have that at home, and would tend to use that more than Campari (and would ideally avoid having to buy another relatively expensive bottle of liqueur...).
The recipe says it makes 16 muffins, but it calls for six pieces of bacon that get divided in half (=12 pieces). So does it only make 12 muffins, or do the pieces of bacon get broken into thirds and put into 16 muffins (with a couple pieces of bacon left over for snacking)?
You call for "1 cup (8 ounces)" of orzo, but I just measured out a cup of orzo and it was much less than 8 ounces. In this case is it better to go by weight or volume?
Would it be possible to use liquid (or powdered) egg whites for this recipe? Just curious...I know the yolks could be used for something else but if I were to make multiple batches of cookies I'd blow through a lot of eggs and have way more yolks on my hands than I'd know what to do with. (Note: I've never used "Just Whites" or powdered whites before but presume they are fairly easy to measure out AND whip well.)
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