Recent content by QUEEN-GUINEVERE

PanchHambre, about a year ago we fell in love with "Adesso...Cagnina di Romagna", which has since become our "table wine". (Cagnina = ca-nee-na, as there is no "g" in the Italian language). This wine is from the Romagna region, just south of Venice, since the 13th century, and has been called...

:lol: LOL! Allen! Too funny! If you would follow a recipe as it is written, you really can avoid the "hit or miss" and actually have a successful outcome!!! The "authentic" Italian Creme Cake does call for pecans. Pecans are a moist nut than others, especially in comparison with almonds! In...

Oh, Jeekinz, the San Marz's are the best! and they make the best sauce! Good choice of words, Jenk's!!! And that is what you want with a "good" marinara sauce...you want to taste that "brightness" of those tomatoes! Once again, it's a SIMPLE sauce, packed with true tomato flavor!

No, marinara was NOT originally a "seafood" sauce. It was discovered on ships making the long journey across the Atlantic as tomatoes stored well and making a "sauce" out of them could be done in 15 minutes, the time it took for the sailors to boil the water and cook the pasta, the marinara was...

The amonia procedure works for ALL surfaces of your pots, pans, cookie sheets, cake pans, pie pans, etc., where there is that gooky, sticky baked on and baked in shiney, golden gunk! The trick to this, however, is that you cannot place your items on top of one another unless the area is free...

If you have red pepper flakes, grind them well in a coffee grinder or mortar and pestle and you'll have the same thing. I have also seen this very same recipe made with chipolte or habanero powder. Comments posted state that these pepper powders really do not add "heat" as much as they add...

Thoughts and prayers for her, and for all your family and those involved in her care.

Maverick, this is the recipe from a "cookbook" I have for copycat recipes. Not sure if it's the same as the one you have linked. CHILI'S RESTAURANT CHICKEN TORTILLA SOUP 1/4 cup vegetable oil 1/8 cup chicken base (found with chicken bouillon) 1 1/2 cups diced yellow onions 1 tsp ground...

Gabe, make sure your measuring cup is hot/heated before pouring in your candy. Pouring into a cold/room temp measure can easily drop the temp of the candy anywhere upwards to 20 degrees, which results in what you are experiencing. You can heat the measuring cup by filling it with hot tap water...

So sorry to hear this news, June. Will keep him, and all his family, in prayer. Keep positive. Prayers DO get answered!

Continue what you are doing EXCEPT place the truffles on a wire cooling rack with a parchment or wax paper lined cookie sheet under the rack to catch the drippings. This will avoid the "pooling" of chocolate you are experiencing. You can then remove the chocolate drippings which you can reuse to...

When I make butternut squash, I always use the frozen concentrate orange juice, a nice slightly heaping tablespoon, and it works quite well, and we actually prefer it over both the orange extract and the Grand Marnier. The squash with the GM didn't have the "bright" orange flavor as it did...

B'sgirl, what you want to do is as simply as what you wrote. What tonymac is attempting to do is way complicated, more for an experienced baker/chocoletier. You can purchase carob discs or other "chocolate" discs which contain parafin or other ingredients other than the milk you are trying to...

Black Limo - Rolling Stones

How to use 100% of a vanilla bean, or, how to get the most out of a vanilla bean: 1. Make vanilla extract. Use 6 beans to 2 cups of alcohol. For Madagascar Bourbon vanilla extract, use Madagascar beans and a good bourbon. Jack Daniels (whiskey) makes an excellent extract. You can also use...