Archive for December 2014
I just saw this reminder that I can make my own mayo and I have a regular supply of random egg yolks since my husband likes his omelet with one whole egg and one white. http://www.thekitchn.com/how-to-make-mayonnaise-with-an-immersion-blender-cooking-lessons-from-the-kitchn-206496?crlt.pid=camp.br3vCl935szS It wasn't hard to make the mayo in a wide mouth jar even...Read more
best substitute is the cream from coconut milk. Put a can in the frig upside down for 24 hours, then open the bottom. Depending on the brand you may get an entire can of "cream". Don't use Thai Kitchen, it's too lean. Try extra rich brands from the Asian market....Read more
Why won't my key lime pie recipe work with grapefruit juice?">Why won't my key lime pie recipe work with grapefruit juice?
Roxanne D. I made a the no bake pie in the new Rachael Ray magazine. No bake grapefruit cheesecake. I had the same problem! It was supposed to set up in two hours. I made it at 11:30 am this morning and it is still runny. ...Read more
Other than deep-frying, what else can I do with pork skins?">Other than deep-frying, what else can I do with pork skins?
I cook them like pickled pigsfeet, adding apple cider vinegar, garlic, onion, a little red pepper. and stew them down for an hour or two Topped with a bit of hot sauce, pork skins are the bomb. Serve with fresh greens and some black-eyed peas cooked with smoked...Read more
So I'm having a small gathering tomorrow and the intent was to make baby back ribs. I usually dry rub them overnight, then cook in oven at 225 degrees for about 6 hours, saucing them a little in the last hour or so. Not sure where I got the...Read more
ISO quick bread recipe using bananas and sour cream">ISO quick bread recipe using bananas and sour cream
I have 5 very ripe bananas and an open container of sour cream, both of which I would like to use up, ideally by making a banana bread or muffin recipe that incorporates sour cream. Any suggestions? (Please don't propose banana bread recipes that don't use sour cream or...Read more
How long can fresh Tomato Pasta Sauce last in the fridge?">How long can fresh Tomato Pasta Sauce last in the fridge?
I am making tomato sauce for pasta and using this recipe: http://m.allrecipes.com/recipe/19376/fresh-tomato-basil-sauce/, substituting bay leave and basil with a mix herb that I have on hand. I am using fresh tomatoe by the way, how long can this last in the freezer and fridge and how best to store it? Thank...Read more
Frozen are great. I'd defrost and dry them with a paper towel. Other than that, you can toss them in a bit of flour prior to adding. Reading More May Cause Envy...Read more
Potatoes have lots of starch, the starch is what causes them to stick, Shred the potatoes. As they are being shredded, stick them in a large bowl of cold water. When you are done shredding the potatoes, (at least four of them.) Put them in a strainer and rinse them...Read more
Ideas for using too-sweet Pfeffernusse in a recipe?">Ideas for using too-sweet Pfeffernusse in a recipe?
Hi, I got a box from Trader Joe's Pfeffernusse, but they are way too sweet. So sweet I can't eat them straight. Does anyone have any ideas as to how I could use them in a recipe? I thought perhaps some kind of trifle or tiramisu where they could be...Read more