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My sauce has a very slight honey color.

What is fish sauce supposed to look like? I bought something that claimed to be fish sauce and it is clear, looks like vegetable oil and is VERY fishy. No way would I put 2 T of this in anything. Please tell me I have the wrong stuff.

I'm usually cooking for myself, so I don't really want 3 dozen of anything, frozen or not. I appreciate the variety this offers, the fact that they 'll get eaten quickly and I can make something else totally different.

I just got one of the Babycakes cupcake makers at the Goodwill and I'm all set to play with it. Does anyone have experience with it, or tips or recipes? This one appears to make regular sized cupcakes, not the mini ones.

Due to a pesky posting error I couldn't post this in the Casseroles discussion. My friend remembers part of a casserole recipe she used to make. She liked it because it was flavorful and easy. You put crumbled RAW hamburger in a 9x13 pan and top with cubed potatoes, onions and other stuff. It...

I was speaking strictly of the weight of all purpose wheat flour. Some sources say 1 C = 140gr but other sources vary. Therefore I don't know what to use as an accurate base weight when converting.

I'm playing with different blends. I often use a blend of sorghum flour, brown rice flour and tapioca flour. Also use Pamela's all purpose gluten-free.

I'm trying to convert some standard baking recipes to gluten free, specifically muffins. My first batch came out too dry, and I was wondering if that had anything to do with my addition of xanthan gum. I used 1 tsp per cup of flour. (I weighed my flour first) Would I need to up the liquid...

I made them without the confectioner's sugar and the were great! I neglected to say they also included 1/2 C regular granulated sugar in the meringue. The dough (batter?) was so good I wanted to just eat it out of the bowl. Lime Coconut Macaroons 4 C sweetened flaked coconut 1 C ground almonds...

Not very sweet. I was kind of thinking that the sugar on the coconut would be enough.

My recipe for macaroons calls for 4 C unsweetened coconut and 2 T powdered sugar. I want to use sweetened coconut. How much powdered sugar would you recommend?

Here's what I went with, minus the bacon bits: Recipe: Crockpot Potato Soup Labels: Slow Cooker; Soups & Stews; Vegetarian Ingredients: 6 baking potatoes, peeled and diced 1 C chopped onion 2 carrots, peeled and diced 2 ribs celery, sliced 4 C chicken broth 1/2 tsp dried basil 1 tsp dried...

Sorry for cross-posting, but I couldn't find the gluten free board, initially. I'm looking for help in determining what to use to make these bars stick together better. They taste great, but tend to crumble. Recipe: Gluten Free Apricot Oat Bars Labels: Apps & Snacks; Gluten-Free Ingredients...

I made some great apricot gluten free power bars but they are somewhat fragile and tend to crumble. The wet ingredients are honey, olive oil and almond butter. What should I add to make them stick together better? More honey? Add an egg? Here's the recipe: Recipe: Gluten Free Apricot Oat Bars...

I have cream to use up, so I'd like to make a good slow cooker potato soup that uses cream and no meat, as I will be serving this to my vegetarian daughter. Anybody have a recipe?

I love using applesauce in muffins to reduce the fat. Please share your fave muffin recipes that use this technique My old standby is: Chipper Banana Muffins 2 1/2 C flour 1 1/2 tsp each baking powder and baking soda 1/2 C sugar 1/2 C chopped walnuts 1/2 C mini chocolate chips 2 ripe bananas...

They are absolutely delish, and you would just put them out as snacks. But i can see where they would be goo chopped in a salad, too.

Tried making balsamic almonds in the slow cooker and the coating turned out sticky and sort of caramely. What can I do to make them drier and crispier? My recipe used 1/2 C each brown sugar and vinegar and 1/2 tsp salt. Should I adjust the recipe or change my cooking method?

Honey, however, does work. My last batch I made using half honey and half corn syrup. The light honey flavor was great.

Have you used agave syrup in making candy, such as peanut brittle? Can it be subbed 1 to 1 in recipes calling for corn syrup?

I have a gingerbread recipe that I want to change a bit. It contains quite a lot (1 1/2 C ) crystallized ginger, which I don't like. I'm thinking I could just leave it out, but I'm wondering if it contributes to the bulk of the cake. Also wondering if I can sub melted butter for vegetable oil.

Can you successfully freeze gluten free baked goods?

How long will a pack of fresh stir fry noodles last in the fridge? I'd like to stock up on them but I'm kind of afraid they'll spoil.

I finally just let it cook 4 hours on the 8 hour setting and that worked fine. I agree re: the canned settings. Slow cookers need to be able to set the time, the temp, and the desired keep warm in any combination.

My Rival crockpot has 4 settings: 4 hours, 6 hours, 8 hours and 10 hours. The 4 and 6 hour settings are labeled High and the 8 and 10 hour settings are labeled Low. If my recipe says "cook on low for 4 hours," should I put it on the 4 hour setting or just put it on the 8 hour setting and give it...