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sabg

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  1. need help...i am a making gefilte fish ring and just realized my cusinart does not have a paddle attachemnt and i am supposed to mix it for 15 mins...i think if i use the food processer it will be a mousse....i am thinking just a hand mixer might be best....any other thoughts ? ty ty for any help/suggestions
  2. sabg

    An Excess of Parsley

    i made the parsley jus and added it to sour cream for a dollop on a carrot cocnut soup and it was delish and beautiful
  3. h folks, i have a huge amount of parsley...pounds...and am looking for some ideas in addition to tabbouli and drying some of it....any ideas appreciated...i hate waste ..thank you in advance
  4. ill make today and ice tomorrow ...thank you all....i already made the back up rum cake...everyone have a happy easter
  5. its made w egg whites buttermilk butter sugar cake flour and extracts and 1T baking powder......its for a group and my first time making it and I'm not really a baker....but i am taking a rum cake as a back up
  6. hi folks, my friend requested a coconut cake for Easter (tomorrow) i am making this for the first and don't know if i should make today or tomorrow ...appreciate any advice..ty in advance, susan
  7. I am looking for a good sugar free bbq recipe ...like it kinda smokey ...thank you
  8. need quick help....found a great recipe for a cranberry cream cheese french toast bread pudding that i would like to make today and no-one has fresh...im afraid frozen maybe too wet ....any thoughts ? thank you
  9. I am not much of baker but making an apple cake ....can I use a bundy when is calls for a tube PA
  10. I am looking to sub cocnut oil for vegetable in a cake, would it be the same measurement ? And also to sub applesauce for eggs ..some told me 1 cup of applesauce for each egg, that seemed like a lot to me ....can you help me out ? Thanks much
  11. I am making corn pudding and people were talking to me and I lost focus and added baking soda instead of baking powder 1 tsp.....can I salvage it ? Should I add baking also ? ....pls help ?
  12. I am attempting a whole tenderloin for the 3rd expensive time... Each to Time over cooked .... I have gotten v diff suggestions...:425 10 mins per lb and 350 n 10-12 per lb... Both were over done.... Any help ? This is my last attempt at 20 a lb .... Thanks so much
  13. i am making a couple of bread pudding for xmas and have been told they freeze v well uncooked...when i want to cook them do i thaw first ? thanks much
  14. sabg

    Onion overload

    i have 20 lbs of onions...what to do ? what to do ?
  15. if i make gratin stuff today (sunday) and it keeps till thursday..will i still be able to use for leftovers during the thanksgiving weekend....these are probably basic questions but i have always had the fridge freezer space n time to do the day of
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