Search results

I have a recipe for a Chocolate Buttercream icing that calls for 1 egg yolk, I assume this is to add sheen to the icing. I need to make a Vanilla Buttercream icing and wondered if I could add 1 egg yolk to this icing to achieve the same "sheen" without altering the flavor. Because I find that...

I'm sure this is a seriously stupid question, but I have a recipe that calls for 4 boneless, skinless, chicken breast halves. Is that just the chicken breasts sold in the pkg at the grocery store? I've never seen them referred to either "whole" chicken breasts (boneless, skinless) or "half" on...

We purchased 1/2 a cow! :smile: We have done this before but this time it was through a different butcher and I was surprised to see that he packaged it in saran wrap. The ground beef is in white plastic bags, but the rest of it, in plastic wrap. Previously, it's been packaged in heavy...

Well, flour is ridiculous these days as most of us know. I always buy KA flour (both bread and AP) and today at the store it was $5.50 a bag. Sheesh! I do a lot of baking and go through a lot of flour and this just isn't feasible. Are any of the other brands decent - like Gold Medal...

Well recently we started making our own hamburger buns. Heavenly! :chef: So now I want to move on to hot dog buns. But I can't find a pan!! I bought our hamburger pan from King Arthur but they don't have the hot dog pan anymore. Anyone know where to get one? I'm not having much luck...

Does anyone know if there is a difference between, say Land O Lakes butter and lets say the store brand butter. I'm talking about the 1lb. butter in the box - salted or unsalted. As I'm sure everyone knows, Land O Lakes is considerably more expensive than the store brand. We've always...

I use KA flour (both unbleached white and bread) but have just made the switch the last couple of months. Has anyone noticed having to add a tiny bit more liquid to ingredients when using this brand of flour? Maybe the flour is finer and measures more than other brands? I've especially...

I really need help! Every time I have ever made a meatloaf in my life, the thing falls apart when I go to slice it. I let it sit for 10-15 min. or whatever, same result. Tons of different recipes, same result. Everything I have ever heard has said not to overmix the loaf, but I think...

I am going to make a caesar salad dressing and the recipe calls for 4 anchovy filets. I have anchovy paste in the pantry. Will this work? And if so, how much paste to equal 4 filets? Thanks!

I desperately need a GOOD Spanish/Mexican rice type recipe. I'm not sure if it's officially called spanish or mexican but you know, just rice, tomatoes, seasonings, etc. Everything we've tried has turned out dry and blah. I'd like to find a recipe with a bit of moisture to it and not just dry...

Hi, I'm new to the forum. My name is Melissa and I've been married for 5 years and have 2 children with 1 on the way in about 3 months. Together, DH and I really enjoy cooking. I'm really excited about this forum! :smile: