All Recipes and Posts by chefenvy
What a labor! Anyhow, does anyone know if I can freeze them for use later? Will they get too soggy? Should they be heated or reheated to help crisp up? Reading More May Cause Envy...Read more
What's in your soup? Reading More May Cause Envy...Read more
Hi Hounds, I need some advice/help. I’m cooking both a small ham 6 lb half) and boneless leg of lamb (4 lb) for Easter with one oven. My recipe for the lamb (which I’ve made before and love) calls for 350 degree oven. I’ve debated over a few ways to...Read more
I slow cooked them for about 8 hours in tomato sauce so I’m pretty sure they got to the right temp. In the past, this has happened to me as well. Anybody know why? Reading More May Cause Envy...Read more
Hi everyone, My daughter is getting bat mitzvahed in early May, and it looks like we will be hosting brunch at our house the morning after. We will have already hosted a dinner following the service and party, so it’s not ideal, but there aren’t a lot of options. Anyway, given...Read more
I am looking for a recipe from pre 1990 bon appetite for a 10 or 12 layer cake. If I remember correctly, there was a photo of the cake on the cover of the magazine. Reading More May Cause Envy...Read more
Brisket question -- when to return the meat to the gravy?">Brisket question -- when to return the meat to the gravy?
Hey Home Cooking friends. I have a question that I would normally ask my mom, but she's asleep! I made brisket last night (Wednesday) that I will be serving on Saturday. I cooked the meat in the liquid until it was done enough to slice, then put it back and...Read more
Why does my cake rise when baking and deflates when cooling?">Why does my cake rise when baking and deflates when cooling?
I am using box cake mix (Duncan Hines lemon cake) and my cake rise but when cooling it deflates. I am wondering what I am doing wrong. I use an oven thermometer to make sure the oven is on the correct temp. All ingredients are used at room temperature. I...Read more
I bought a cured half ham, had the butcher slice it 3/4" thick, took it home, removed the bones, and trimmed the fat. I'd like to render the fat and save it like bacon fat. It has been mentioned elsewhere that you need to use uncured ham for this. ...Read more
What are you baking these days? March 2019 edition [old]">What are you baking these days? March 2019 edition [old]
"Mai's akkawi bread" from Baladi. Kind of like a savory monkey bread, rolled in za'atar and olive oil, and each bun is stuffed with akkawi. Good but very, very oily with one cup of oil in the dough. I will probably make these again with my leftover akkawi but I...Read more