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  1. 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
  2. I am not much of baker but making an apple cake ....can I use a bundy when is calls for a tube PA
  3. 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
  4. 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 ?
  5. 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
  6. 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
  7. sabg

    Onion overload

    i have 20 lbs of onions...what to do ? what to do ?
  8. 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
  9. i am trying to get a jump on thanksgiving. i haven't been feeling great and am trying to make ahead as much as poss... cauliflower gratin green bean casserole (my first time) oyster stuffing traditional sausage stuffing do think i can make any of these tomorrow and freeze without lose of texture...i have always just made the day before and reheated but may not have that luxury this year
  10. I make roti with white and whole wheat flour...can u also get a good consistency with besan flour ?
  11. i am making a new falafel recipe that calls for potato starch...do you think i could sub besan flour ?
  12. thanks so so much...heading to the kitchen now...i'll post a pic
  13. reduce the animal product...dont think i can eliminate
  14. there is a greek restaurant near me that i love and they do a mashed chick pea spread with oil and garlic and some lemon that is delish...i always od on the warm pita...they leave out the sesame
  15. i am making an oatmeal pumpkin bundt...i had latkes over the holidays and the cook subbed applesauce for the egg and it was totally delish...the recipe i have calls for 1 cup of butter and 4 eggs...how much subbing do you think i could get away with ?? i would first like to get rid of the butter...maybe half applesauce then half oil ? i am not a baker but trying
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