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?
I am not able to use alcohol and need to know what to use in place of it. I have a new recipe for Italian Cream Cake. In the recipe you are bake the cake, cut it in layers, and brush rum on each layer. What can I substitute for the rum and get the same flavor? I would appreciate any assistance with this and would like to keep the good flavor of the recipe.
Hello,my question is anyone ever eaten them? I haven't ever tried them any idea what they taste like any ideas to prepare them? I have only had pinto,pork and beans ,beans that you make soup like 16 bean soup I'm picky about the taste of some of them and nervous about trying them in a recipe if I don't like them . Merry Christmas can't believe we are a week away happy New year
I have been having so much trouble with gravy lately. It starts to thicken but then it just goes watery. No matter how many more times I thicken it, it goes watery. I've used both flour and cornstarch as thickeners. I make milk and broth gravies. Not in any combination does it make a difference. I've been making gravy for years. I don't know what's happened. Any ideas?