Recent content by Cherry2000

Is it this, maybe? Cream Filling (kashta) Yields about 2 cups Kashta is one of two basic dessert fillings used in many Middle Eastern desserts, the other being a nut filling. It is normally made from the cream that floats on top of whole cream milk when simmered. I have never managed to make...

I have always poured the hot syrup over the hot pastry, and never had any problems.

Wait, I am confused... I understand the words "extra" and "cheese sauce", but what are they doing in the same sentence? :lol:

Even better? Toss the fries in powedered ranch dressing mix.

I have some corn stashed in the freezer :-)

Prime Rib roast done on the rotisserie...baked potato, corn on the cob.

Sounds freaky, but the olive sprad you describe is wonderful on date-nut bread. My mom used to get the kind that was in a can. Dunno why, but I seem to remember it being called "Boston brown bread" Sounds weird, but you get a great salty/sweet thing going on.

I used to live near Tarpon Springs, FL...very large Greek community there. The basic recipe for Baklava is usually pretty much the same (phyllo, cinnamon, sugar, walnuts, butter, etc). What usuallu makes the difference is the glaze. In addition to the honey and water, there should be a little...

Jalapeno Poppers...mmmmm!

Don't feel too bad, Legend_018. I was asked to make potato salad for a cookout last weekend, and had the same exact issue, and with red potatoes too. I can flambe' with ease, make delicate cakes from scratch, etc. etc. But don't ask me to do the darn potato salad. And I have come to the...

I could be wrong, but if I remember correctly the directions on a boxed pineapple upsidedown cake call for a 9x9 pan. That may be why it looks "thin" It's been forever since I have made one from a box though, so maybe I am mis-remembering.

Actually, my filling turned out too runny, so I ended up improvising. I spooned it over slices of pound cake, added some whipped cream, and sprinkled it with chopped pistachios and mini chocolate chips. Not what I intended, but everyone loved it and a couple of people asked me for the...

Most of the recipes I see that address the crispness issue talk about tossing the fries in cornstarch before cooking. I haven't tried this myself yet, so I don't know for sure if it works or not. Might be worth looking into though.

Here is the recipe I usually use. It *does* call for butter, but I kind of want to experiment with it. I had a Chicken Marsala at a restaurant recently, and they had obviously used a bit of demi glace in there. Wonderful, velvety texture and depth of flavor. Also, how about making your sauce...

I am having an Italian-themed dinner party this weekend, and I plan to make cannoli for dessert. I plan to serve buffet style, and would like to be able to have them filled and ready in advance. All of the recipes I see say not to fill them until ready to eat, but I have seen them before in...