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All Recipes and Posts by chefenvy

Homemade Pretzel Bites">Homemade Pretzel Bites

By: | 0 Comments | On: April 20, 2019 | Category : Recipes

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...

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Mish Mosh (mish mash?) soup, how do I make it?">Mish Mosh (mish mash?) soup, how do I make it?

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

What's in your soup? Reading More May Cause Envy...

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Advice needed for cooking both ham and lamb">Advice needed for cooking both ham and lamb

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

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...

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Why are meatballs still red inside?">Why are meatballs still red inside?

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

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...

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Planning ahead for hosting large brunch">Planning ahead for hosting large brunch

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

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...

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12 layer cake">12 layer cake

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

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...

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Brisket question -- when to return the meat to the gravy?">Brisket question -- when to return the meat to the gravy?

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

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...

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Why does my cake rise when baking and deflates when cooling?">Why does my cake rise when baking and deflates when cooling?

By: | 0 Comments | On: April 19, 2019 | Category : Recipes

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...

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Rendering Ham Fat">Rendering Ham Fat

By: | 0 Comments | On: April 18, 2019 | Category : Recipes

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. ...

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What are you baking these days? March 2019 edition [old]">What are you baking these days? March 2019 edition [old]

By: | 0 Comments | On: April 18, 2019 | Category : Recipes

"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...

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