Recent content by LilTiggrrr

Ok, so any suggestions on what to use? Could I just use something like equal or sweet n low? I think they come in liquid form, although they are alot sweeter than sugar.

No prob, Ray, I spend alot of time looking for really neat websites for stuff like that and my favorites folder is packed....glad I could help.

Here's a link that I've used several times before, not just for cheesecake but for many other recipes http://recipe-recipes.net/cheesecake-recipes/index.htm

Here's another good website for recipes http://www.cheesecake-recipes.com/

I received a set of cookbooks from my husband's aunt this week and while looking through them (they were published in 1968 ) I found something called Sucaryl solution. I think it is a liquid form of sacarine but am not sure if it is made any more. The recipe called for 2 T of the stuff and was...

From the BBQ Guru Thanks, Rainee...we've got some bbacks on sale at the local supermarket this week, so I think I'm going to try this out. I'm still a little nervous, but with all the help I've been getting here, I think I'm going to take the plunge for the 4th picnic party we're having. I'll...

Ok, so now you guys have me thinking that grilling ribs isn't that hard...maybe I'll convince my husband to break out the coals this weekend after all.

Ok, so what about that little membrane on the back of the ribs? I've heard it said that I should cut that off before grilling. If I were to boil the ribs first, would I cut it off before boiling? and if I don't boil them, do I still cut it off? I've always cooked them in the oven because I...

fall off the bone ribs oh, really? i didn't know you could do that. how long would you boil them. Would you put them in the oven afterward or on the grill? and doesn't it make them taste different? Would you put the rub on them afterward? and do you marinate them overnight in anything in the...

ok, i'm new to the rib scene :D hi everyone, i'm new here, but have been looking for a place to talk about ribs. I love them, but have never been able to make them very well. Either they turn out crunchy and dry because they cooked too long to get tender, or they are nice and done, but so tough...