Search results

We made a simple recipe for Mango Shrikhand from India using yogurt, a little milk, mangoes, sugar, cardamon/nutmeg. It's pretty simple, you just strain the yogurt in cheesecloth for 6 hours (I used a coffee filter) and then you mix in the other ingredients. It was ok, but was wondering if...

any idea of how many of those 1 1/2 oz. packages I should use to make potatoe pancakes? 2 ? THinking of using the rest to make ginger cookies.

my friend gave me some duck fat that comes in a fancy package so I can make something for our next card game night. She says that a lot of restaurants fry french fries in such, also suggested making potato pancakes with it. What else do you suggest that I make?

well yes. In other words I was not going to use the milk powder because I was trying to avoid milk. So yes in that sense.

I made two batches and both of them came out pretty well. I didnt use the dried milk powder and I wonder difference it would have made. I used hemp milk as well as the ricotta. One tip that seems to make the process a lot shorter is to first heat the shredded carrots and some milk in a microwave...

thanks for the tip!

Hello Bolas: Thank you for your help. I found at least two recipes re: halwa/halva however I did not see any mention of the ricotta: Mamta's Kitchen Recipe Mamta's Kitchen Recipe I will probably just try and experiment. there are any number of halwa/ricotta recipes here...

I am referring to the indian dessert, I think it's full name is gajar halva. This is where you cook down the shredded carrots with condensed milk and add cardamon and almonds and such. Can I subsitute like hemp milk or soy milk for that condensed milk? Or will it not work? I might add some...

so you're not supposed to leave the shell on when grilling?

Oh I thought you were supposed to leave the shell on when you put it on the bbq. Just to be sure, we didnt use bbq sauce. I just called it that as it was on the barbie. And so you do recommend the frozen shrimp and defrosting it? That's what my friend said...I think I need remedial lessons in this.

I've read the last sentence about 10 times now and I dont understand what you are saying; what does it mean "aged piece of meat....it will". It will what "render fluids?" Then you say next phrase: "shouldnt leak out any fluids." So...it will render fluids and it shouldnt lead out fluids...

I appreciated the rest of your comments, but as for freezer burn wouldnt you see this on the meat? E.g. it would look a bit discolored? But maybe that part would be on the underside and not see it due to the packaging???

Winston Churchill also advocated invading Norway and a second front into Greece, so...?

Its a very hot broiler from what I gather, prolly 500 degrees. So do you flip them after two min. or just let them stay on one side until they turn pink? Thanks so much..

Oh. They were the large variety, the largest I could find, prolly between 2 1/2 to 3" in length. what is the suggested cooking time. You cant really cut them open and see if they are pink can you? We were going by the shape of the shrimp where it starts to from a "C" shape....

I'm a little confused. I was going to bbq shrimp in the shell but at the last minute decided to simply place it in the broiler in the oven. I cooked it about 4 minutes on one side and then about 2 or 3 on the other. It was certainly fully cooked. But the shells reallly did not peel off very...

that's interesting, the Korean lady if I recall said sesame oil. that and sugar was the only sweet I recall.

I googled about 7 or 8 recipes for korean flank steak and they all have the same ingredients: soy, sugar, sesame, garlic, ginger...Rachel ray used honey about 2 oz soy and 1 oz honey Otherwise dont see much difference. Only one recipe called for marinating overnight, but I swear the korean lady...

the sauce has not been a problem, I think the pop was caused by the friction of the cap and that whatever protrusion/channel is used to hold it in place..

ok I am going to go with the beef chuck. But what about marinating? All these recipes usually do it for a short time. Are there any issues if I do it over night? Like I dont think I'd use vinegar..why no overnight?

I am worried about the cut of beef to use. I have so called "Beef chuck country style ribs boneless" as well as beef back ribs; both are frozen. The girl I am cooking for is kinda paricular about meat so wondering if this will mess up the recipe... Also they are frozen can I defrost them...

Hey does anybody know if these can be frozen? They seem to be on sale at the local shopper's food and thinking of putting some in my freezer. ANy special technique for doing this?

Hi everyone: I am making dessert for a friend of mine and she is very careful what she eats. I am going to try to avoid any eggs and will try to minimize on creme. I made a sweet potato pie that she ate and it had a little creme but not sure if she just tolerated for my sake. She does keep honey...

These were probably poorly packaged as it was a special and I've seen it before at this store where they dont do a good job on wrapping the specials. I'll go and check the date but should be fine. they really looked nice.

My dad's old girlfriend was pretty smart and knew alot about food and she told me one tip she learned when buying like chicken and pork was to tilt the package and see if the juices (watery red stuff) flowed downward, a lot of liquid like that was a bad sign. I asked some meat guy about it and...