sabg

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

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

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

ill make today and ice tomorrow ...thank you all....i already made the back up rum cake...everyone have a happy easter

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

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

I am looking for a good sugar free bbq recipe ...like it kinda smokey ...thank you

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

I am not much of baker but making an apple cake ....can I use a bundy when is calls for a tube PA

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

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 ?

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

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

i have 20 lbs of onions...what to do ? what to do ?

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

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

I make roti with white and whole wheat flour...can u also get a good consistency with besan flour ?

i am making a new falafel recipe that calls for potato starch...do you think i could sub besan flour ?

thanks so so much...heading to the kitchen now...i'll post a pic

reduce the animal product...dont think i can eliminate

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

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

i just made a million muffins (not quite) and some cranberry n pumpkin breads for thanksgiving...trying to get ahead of the game and now realize its only monday...should i freeze them or just put them in fridge or bag on the counter.....the time for this question was before the oven went on but need help, thanks

my thanksgiving table has grown to possibly 30 and i am thrilled BUTi would like to make a few things ahead, freeze them and heat up the day of but not if i use texture or taste...i freeze rarely and never cooked food except sauce...please help brisket savory bread pushing w mushrooms and asparagus sweet bread pudding pumpkin carrot soup (pureed)

So did I...when I came across the tree, the woman at the garden club said no none ever wants them...I just can't believe it