GENERAL QUESTIONS

mamabennie
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?


Marshmallow Frosting

RosaBood
By Rosa Bood
Jan 13, 2016
I am searching for a tried and tested recipe for a delicious marshmallow frosting that is made by melting the marshmallows on the stove along with some butter,milk or light cream etc. or a recipe that is made with cooked egg whites,butter,sugar etc.. Does anybody have a favorite Marshmallow Frosting Recipe? Thank you in advance for sharing it with me. :)

Sticky,sweet baked chicken wings

RosaBood
By Rosa Bood
Jan 13, 2016
I am searching for a tried and tested recipe for chicken wings I use to make in the 80's. Everybody was making them back them and bringing them to parties or making them for parties because most people went crazy over these delicious baked wings! I remember the ingredients contained soy sauce,honey,and brown sugar, and garlic... but no ketchup. I would marinate the wings overnight then bake them the next day. The wings came out of the oven covered with a thick almost black sauce on them that was very sticky and sweet. I can't find a recipe like this. I made some last week but the sauce did not stick to the chicken because it became too thin once it was put in the oven on the chicken. Thank you everybody in advance for trying to help me find the right recipe. :)

Cooking Cherry Bread

AugustgaPat
By Pat Morris
Jan 10, 2016
I have 2 loaves of Cherry Bread in the oven. They are suppose to cook 50-60 minutes. They have been in the oven for 70 minutes (Smell delicious); but when inserting a knife and fork (couldn't find my cake tester) into the loaves -toward the middle it is still raw. It is cooking at 350 degrees -the tops are getting too brown. I just put some aluminium foil over the tops of the bread pans; do you think that I need to turn the oven down; or maybe just take them out and maybe they will keep cooking outside the oven since they are covered with the foil. Thanks for your feedback!!


Cooking Cherry Bread

AugustgaPat
By Pat Morris
Jan 10, 2016
I have 2 loaves of Cherry Bread in the oven. They are suppose to cook 50-60 minutes. They have been in the oven for 70 minutes (Smell delicious); but when inserting a knife and fork (couldn't find my cake tester) into the loaves -toward the middle it is still raw. It is cooking at 350 degrees -the tops are getting too brown. I just put some aluminium foil over the tops of the bread pans; do you think that I need to turn the oven down; or maybe just take them out and maybe they will keep cooking outside the oven since they are covered with the foil. Thanks for your feedback!!

Recipes to FB

mamabennie
By Bennie Shaw
Dec 30, 2015
Why do all the recipes that I "Pinch" show up on Facebook? It has just started doing that the last few days. Thanks.

Measurements?

mamabennie
By Bennie Shaw
Dec 23, 2015
I just finished making a BBQ sauce. It called for 15 oz. this that and the other. Several different bottles. I could not find the 15 oz of my Catsup so I bought 20 oz. When I poured it into a measuring cup it wasn't even up to the 15 oz. I had to use the whole bottle. What the heck? How do they do their measurements? Anyone? Thanks in advance.

wierd

Cookenwithlov
By Linda Smith
Dec 13, 2015
Has anybody else seen a mosquito I know our Temps are really weird this year but I have never seen a mosquito at this time of year in Iowa.

IN CASE NO ONE SAW THIS -- TAKE A LOOK -- IMPORTANT

Cmom02
By Sharon Colyer
Nov 17, 2015
Garlic from China may be contaminated

cyrene
By Linda Kauppinen
Oct 12, 2015

Believe it or not, the garlic you buy from the grocery store or is in the food you get at a restaurant is probably from China.
This is a very bad thing!

According to Epoch Times, “64,876 tons of... dried, fresh, or chilled garlic, were imported from China in 2014… About a third of the garlic in the United States comes from China.”

Our garlic isn’t coming from California anymore, it is being imported from China. Quality control is a big issue, but it pales in comparison to how and where this garlic is grown.

Many Chinese farmers use pesticides that are illegal to use for farming purposes in China. “An undercover magazine reporter investigating in the area found that many vegetable farmers used phorate and parathion, two pesticides banned by the government, to irrigate the crops to save time and effort.” (Epoch Times) Both phorate and parathion have been labeled HIGHLY TOXIC POISONS.

China’s pollution problem and soil is also a cause for concern. “An official government report in 2014 showed that nearly a fifth of China’s soil is contaminated by heavy metals like cadmium and arsenic as well as unhealthy amounts of pesticides and fertilizers. Severe pollution has tainted all of China’s major rivers with large amounts of industrial chemicals and household waste.” (Epoch Times)
How to Spot Chinese Garlic

Everyone should be worried about consuming garlic from China. It just is not safe. So when buying garlic at a grocery store, look for these things:

If it has roots and a stem, it is safe. China will cut these off before they ship them to save weight.
Safe garlic is heavier and more bulbous. Imported garlic from China is lighter.
Garlic with a richer taste is more likely from California and not imported from China. According to Food Reference, California-grown garlic measured a 40 out of 40 in brix flavor measurement while Chinese garlic only measured 28 out of 40.

Source: davidwolfe.com/garlic-from-china-ble...

Be sure to watch the video on this page as well.