Recent content by yoyo1198

Hello All.....I recently received a recipe for a one layer 6 inch chocolate in my email and went and bought a 6 inch cake pan. I saved the recipe somewhere and have lost it. Now I guess I need to adapt a typical recipe and scale it down but I'm not sure how to do this. I could halve a regular...

I don't like to use MSG or any of the commercial meat tenderizers. I've used beer but don't have any right now. Can I throw together some spices to use to tenderize pork chops? Or some kind of vinegar concoction? Marinade? or use directly while cooking? TIA

This claimed to be a one-pan mix-up cake, but I mixed in a bowl and transferred to the pan. I found the recipe at allrecipes.com Quick Cake (Wacky Cake) 1-1/2 c Sifted pastry flour 1 c white sugar 1/4 c unsweetened cocoa powder 1 Tsp baking powder 1 Tsp baking soda 1/4 tsp salt 1 c Water 1/3...

I'm going to put together a beer bread tonight but I've not made it before. I have several recipes that give varying directions. I've got the beer at room temperature. One of the recipes says to add beer with no foam. Others do not specify. That will mean flat beer. What would foamy beer...

I want to make a coffee cake today but am out of eggs and will not be able to get to the grocer til tomorrow. How do I do this with no eggs? Or do I just need to wait til tomorrow?

I made a chess pie and it didn't turn out like I wanted. I followed the recipe exactly as I'd never made the recipe before. It tastes ok if a little sweet but after all, that is chess pie. The undercrust was soggy and I don't think the filling set well. I cooked it for the recommended time...

OMG!!! I kinda adopted and adapted a recipe from this month's TOH and to me, it is to die for! I usually make shrimp with sauteed veggies with garlic and onion so this caught my eye immediately. The recipe originally called for ready-to-serve regular long grain rice but for the last 2 yrs...

Since I'm in a cooking mood I've decided to make some whole wheat bread as well as the pound cake. I've read several sets of instructions about using whole wheat and some of the recipes have said that it is necessary to add vital wheat gluten. Is this absolutely necessary for the bread to turn...

Hello to all....Hope you're having a cookin' good time here during the Fattening-Up Season. I'm going to make a pound cake which is usually recommended to be made in a tube pan but I want to make it in loaf pans (8" or 9"). How should I adjust my cooking time and temp to do this? Help will be...

I did a search within SP and found zilch. I know chow chow and piccalilli are not the same thing but they are at least kissin' cousins. Most of the recipes I've found on the 'innertubes' make up in too large a quantity for me. Anyone have a recipe for maybe just a few jars? As always, help...

I've been reading recipes for different breads lately and have come across different kinds of yeasts that are being used. I am confused. Apparently there is a fast-rising yeast that is to be added to the dry ingredients. Then there is the 'old' yeast that needs to be proofed with warm water...

This is a 'humogous' site when looking for specific recipes and I haven't been able to spend hours looking for recipes. I would like for you to please share with me some recipes for Fruit Cobbler-----fresh, frozen and/or canned fruit. I've checked old family recipe boxes and can't find any...

I've found a site that answers medical questions (by vets) for your favorite furr person. You might want to give it a look. They DO NOT answer questions for emergencies. http://www.medhelp.org/forums/Animal-Health--General/

I am an avid recipe collector and cookbook collector and anything cookin' collector. When I find recipes on the web that I want to keep, I usually save them in a folder on my computer. But the computer isn't in the kitchen when I decide to prepare any one of them. I print some of them out but...

How do I revive lettuce that has gotten all limp and sad looking while in the fridge? I tried the ice water bath but maybe I did that wrong? Input welcomed....thanks