Hosted by Bennie Shaw
Group active since Mon, Jun 28, 2010

I would like to see a designated page for cooking questions. If there is one already please direct me. I have a question right now.

When a recipe calls for grated parmesean (?) cheese, is it grated in the can like for Pizza, or is it grated like say, cheddar cheese?

Linda Smith
Aug 10, 2016


Ok posted a recipe yesterday couldn't get a picture on right away so it's a private recipe finally got the picture on and it's still private how do we change it?

Connie Ottman
Jul 21, 2016

Baking Powder- Help!

I found an old recipe . In the directions, it says baking power but that's not listed in the ingredients.
it takes 3/4 cup flour and 3/4 cup sugar. It is a cake and serves about 20 people.

How much baking powder do you think I''ll need?

Pat Morris
Jul 19, 2016

Fig Preserves -questions about two recipes that I have for them.

Good evening everyone! I want to make some Fig Preserves tonight or tomorrow.

I have a fig tree in my yard (I planted it when a friend of mine rooted it and gave to me). It was less than a foot tall; it has been about 4-1/2 since I planted it –it is now over 6-1/2 feet tall. I just picked enough succulent figs to make some fig preserves. I have never made fig preserves; only pepper jelly, peach preserves, tomato jam and strawberry preserves. So I asked my friend (She is 80 and shared a recipe that her mother use to make). Most preserves taste so sweet; but are sort of bland; so I went looking for a recipe that had a little more flavor.

My questions? (1) My friend’s recipe only uses figs and sugar and you pour the sugar over the raw figs and put them in the refrigerator overnight –then cook them until they are done. I haven’t been able to get in touch with her to find out –how you know when they are done AND, why do you refrigerate the figs and sugar overnight?
(2) The recipe that I got online sounds good –has several spices –cloves, cinnamon and cinnamon –so it wouldn’t be bland. It also has lemon –which I understand; but it also has 5 tablespoons of butter in it. Why would you use butter in the mixture to make the preserves? And, I was reading the reviews and everyone except one person talked how great the preserves tasted –and some said it sort of reminded them of apple pie filling. However one person said after the preserves were cooked and processed in the jelly jars, there was butter on top of the mixture in the jars –and also she could see the butter throughout the preserves. So to reiterate my question for this second recipe, “Have any of you who have made fig preserves ever used butter in the figure mixture; and if so, why (What does it do?); and why do you think the one who made the comment had a problem with the butter rising to the top of the jar and also had it streaked throughout the preserves.

Thank you so much. This is such a good group. I try to be receptive and help as I can with questions –but seems that I seem to have some strange/different questions –and I always get helpful answers. Thanks in advance for any help you are able to give me.

Pat Morris
Jul 16, 2016

Solid Shortening instead of Vegetable Oil on Brownie Mix

I had planned on making my niece some brownies for her birthday when I see her tomorrow. I discovered that I didn't have a couple of ingredients (too late to want to go out into the rain to get what I thought that I had); so I decided to use a box mix that I keep on hands for times such as this. However, the mix calls for 1/2 cup of vegetable (I only have a tablespoon or two); so how do you think it will work/turn out if I either melted some margarine or solid Crisco and use it in place of the oil. And do you think one would work better than the other?

Thanks very much!!!

Sharon Colyer
Jul 14, 2016


The risk of eating canned foods everyone should know about: Your guide to the most dangerous foods to eat out of cans© Paula Banks/Getty Images Your guide to the most dangerous foods to eat out of cans A few years ago, everyone was freaking out about bisphenol A in plastic water bottles. I ditched my yellowed, decade-old Nalgene bottle for a fancy BPA-free one and pretty much thought I was set for life.

Unfortunately it turns out that the BPA risk is still out there thanks to canned foods. A recent study found that BPA-lined cans sometimes leach the toxin into food, which poses a danger to all but especially to pregnant women, young children and developing fetuses. BPA acts like a hormone in your body, meaning it can upset usual hormonal responses and reprogram cells, contributing to things like ADHD, a weakened immune system, reproductive problems and even breast cancer.

So what's a well-stocked-pantry-loving gal to do? Be choosy. There are some foods that have a much higher incidence of BPA-leaching than others, either due to their ingredients (fatty, salty, acidic) or at what temperature they're processed and for how long.

Here are the top 10 worst foods to eat from BPA-lined cans, according to the Breast Cancer Fund:

1. Coconut milk
2. Soup
3. Meat
4. Vegetables
5. Meals (like pasta dishes)
6. Juice
7. Fish
8. Beans
9. Meal-replacement drinks
10. Fruit

Fortunately there are some brands out there that can enable you to continue your canned ravioli addiction in peace. In 2015, Environmental Working Group surveyed 252 major American canned food producers. It rated the brands as Best, Better, Uncertain or Worst Players, depending on how BPA-free their cans were.

The Best Players companies are exclusively BPA-free and include Amy’s Kitchen, Hain Celestial, Tyson, Annie’s and Farmer’s Market brands.

Some others, like Campbell Soup and Walmart, Whole Foods and Trader Joe's store brands, use BPA in some of their cans but leave it out for others. Look for can labels that say "BPA free" if you want to be extra cautious. Or buy foods bottled in glass instead of cans. Definitely avoid heating foods inside cans (sorry, DIY dulce de leche fans). And if you're pregnant or feeding little ones, this warning goes double for you.

At the end of the day, the message is the same as the one we keep hearing: Your safest bet is to stick to fresh, whole foods that you cook from scratch. Now, if someone can teach me how to make SpaghettiOs from scratch, I may stand a fighting chance.

By Justina Huddleston

Lori Spaidal
Jul 13, 2016


I made buns yesterday and although they look great, the outside are crispy. Can I fix this? I hope so, but will turn them into bread crumbs if I can't. Thank you.

Sharon Colyer
Jun 14, 2016

Whole Foods receives warning letter from the FDA for 'serious violations'

Whole Foods (WFM) was slapped with a warning letter from the Food and Drug Administration earlier this month after the FDA found "serious violations" of federal regulations during an inspection of the company's food preparation facility in Massachusetts. Read more by checking out the full story at this web address.

iris mccall
Jun 14, 2016

What happened....

My Instagram account has been linked to my account forever, giving me opportunity to unleash the witty repartee that I occasionally like to impart . Now all of a sudden every time I try to post a photo or opinion via Instagram a error message pops up saying I am not a sandbox player of the client. What the heck does that mean and how do I fix it? I have opinions to foist upon the good people of JAP!!