I make almost everything from scratch, but canned crescents I still buy. I did some Googling on the subject but I wanted your take on the subject. I see many recipes for crescents but I'm looking for something I can whip together (instead of popping open) and use right away for recipes that call for the canned version. Things like taco ring or mini appetizers that are stuffed with cheese..etc. Thank you for the advice.
I'm up at the crack of dawn with my toddler and of course nothing is on. FoodSaver commercials are "cooking" related so he'll watch that instead of Mickey Mouse for the millionth time.
Does anyone own/have first hand experience with the FoodSaver thing (or anything like it)? Costco sometimes has a coupon for the device and we buy our meat in bulk from them every six months.
The reviews I've read on Amazon are either glowing or horrible. If it's truly a useful device I may add it to my wishlist.
Thanks for the advice.
I have some frozen brussel sprouts just waiting to be eaten. Can I go ahead and cook them as is? Sauteed with butter/onions/garlic...or must they be defrosted first?
On one of the blogs I follow, the site owner was discussing the bread technique/ingredients she uses to make bread from creating to table in 60 minutes. Website of special stuff is here: http://www.fasteasybread.com/
Anyone familiar with this? It is a bit intriguing, fast homemade bread...but does it taste the same? Just seems a little weird to me. I am familiar with the process of making the dough the night before then putting it in the fridge (a la artisan bread in 5 minutes a day thing) but I have never heard of this.
I'm cooking for my inlaws this weekend as it's my father in law's birthday soon. Doing steaks on the grill and everything that goes with that. They are very very picky and don't like anything even remotely "different". Father in law's wife won't eat chocolate. (Heathen!). I'm making a chocolate French silk pie for everyone that does like chocolate, but I'd like to make a simple apple dessert that she and my father in law would love. Something I can quickly put together without too much work. I want to make this the day before. Remember, nothing fancy, has to be simple since they don't like "weird" things.
Thank you for your suggestions!
Someone on here purchased a Demy a few months back. Could you give us your thoughts on it..was it worth it? It has dropped in price recently and I'm thinking about asking for this as a birthday present in the fall. My poor recipe binder is overflowing and I have printed out ones all over the top of my microwave.
During the winter months and when it's too humid to set foot outside, I would love to have one of those stove top grills. I've read up on them and checked out some reviews on Amazon but I'd like a more informed opinion from the people here. What are your experiences with stove top grills? Any brand better than another? I have an electric stove with the coil burners.
I have several great recipes for different types of bread. Many recipes already come as large batches and that's fine with me. But I'd love to be able to freeze the loaves/biscuits/pizza/breadsticks, then reheat them later and have them taste just as good. Searching around google hasn't helped as there are so many different answers. There was a wonderful recipe here yesterday on Photograzing, for example, that had breadsticks. That would be something I'd love to make, freeze, then reheat later.
So the questions are, how do I properly freeze the above things, how do you reheat them properly, and how long do they last in a freezer? I have an upright freezer in the basement for long term storage.
I want to start making sandwich bread at home. My hubby is a bit picky, he does like honey wheat bread. I eat any kind of bread. Can I have some advice/recipes that you have tried and had success with? I have a bread maker but I enjoy baking bread in the oven as well.
When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top.