All Recipes and Posts by chefenvy
Rather than start a new thread, I'll just give this old one a bump. I've made my own sausage for a few years now so had no need for grocery store kind. But I'm out of it and need two pounds this weekend (all the family's in) and...Read more
Homemade vanilla extract with Grand Marnier or Cointreau">Homemade vanilla extract with Grand Marnier or Cointreau
Which would be better to make an orange vanilla extract...Grand Marnier or Cointreau? Reading More May Cause Envy...Read more
Most yummy desserts that you can make at home http://howtobake.biz/product.html Reading More May Cause Envy...Read more
Sandwich Inspiration - what was your last "sammy"?">Sandwich Inspiration - what was your last "sammy"?
King's Hawaiian Bread now makes a pre-sliced loaf. So, I had to get that. And then my dad brought over some tomatoes fresh from his garden. And I was at Buffalo Wild Wings the other night, had salt and vinegar fries, learned they sell the S&V powder, bought some ......Read more
Recently, I was excited to discover that one of the stalls at my farmer's market is selling giant bales of purslane for cheap. (Apparently, the guy's property is covered with it.) I love finding new greens and vegetables to experiment with and I know purslane is really healthy so I've...Read more
I've seen so many websites that say it's ok to make a Swiss or Italian MBC and freeze it--just re-whip before frosting your cake. What I can't seem to find the answer to is, is it ok to frost a cake with IMBC and then freeze it? Will...Read more
You can use that jar until it is all gone no matter haw long ago you bought it. All you have to do after the first use, cut a 100% cotton towel it can't be cheese cloth and never been used before for anything ells. Wet this towel then...Read more
I am making a great lemon cake recipe later this week, but I am worried about the lemons staying out until then- the flies are appearing out of nowhere! The recipe calls for cooked and then pureed lemons, plus the juice of one lemon. Can I puree and juice the...Read more
My Olive oil/rosemary loaf cake is missing something citrusy-- thoughts?">My Olive oil/rosemary loaf cake is missing something citrusy-- thoughts?
I made a really simple, delicious olive oil rosemary cake from a recipe I clipped a long time ago. It's from a Babbo cookbook. Here's a link: http://ceramiccanvas.com/2010/05/rosemary-olive-oil-cake/ But I really feel like it's missing a citrus component. So, what do I do? I had several thoughts....Read more
A one gallon freezer bag crammed full with a week's trimmings - leek tops, onion bottoms, tomato navels, carrot peelings, bottoms and scruffy outer lettuce leaves, and ends from mushrooms. Tumped onto a half jelly roll pan, tossed in olive oil, and roasted at 450 for about twenty five...Read more