| RE: Deviled Eggs with Crab Meat |
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It really doesn't mater. Everything is cooked and will be kept cold. I would mix the yoke mixture the night before to let the flavors mingle. Then fill the eggs the next morning. ... View related article. |
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| RE: Jelly Did Not Set Up |
If the balance of acid, sugar, pectin and liquid isn't right, the network of pectin molecules may not form. If this happens, what's left will still make a good ice cream topping, but it isn't much use as a spread.
... View related article. |
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| RE: German Runzas |
A picture is here.
http://www.thriftyfun.com/tf77284006.tip.html
I'm from Nebraska and grew up with these. I make a big batch and freeze lots. They reheat well. They are just as good on buns (German slopppy joes) if you don't want to make them in the bread. The runza meat freezed well on its own ... View related article. |
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| RE: Lampe Berger Refills |
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90-91 % alcohol ... View related article. |
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| RE: Manual for Prima Home Bakery Bread Machine #ABM6 |
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http://www.prima-international.com/ib/abm6.pdf ... View related article. |
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| RE: Chickens Eating Tomato Plant Leaves |
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Domestic birds will eat anything green or any color. Given time they will eat the stems too. I grew up on a farm, we had chickens, the fence was a good deterrent to keep them out. If they would fly in they would eat the grass in an area down to the ground. If they had hay and plenty to eat in the hen house they didn't try to fly over the fence (I think they were to full to fly). ... View related article. |
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| RE: Seasoning Mix for Hamburger Patties |
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I grew up an a cattle farm. We just used salt and pepper, but the meat was dry aged. It had a great flavor on its own. There are not many places that will kill and age meat any more. I use the dry onion mix with bland stuff I buy at the store today with a few dashes of steak sauce. 1 pact per 3 pounds of meat, mix the day before you need to make patties (the patties freeze well) (no salt needed but a little pepper is good). ... View related article. |
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| RE: Sourdough Bread Recipe |
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I get the sour dough taste by adding all the liquid, 1/4 teaspoon of the yeast, half of the flours and a tablespoon of sugar, stir to combine, cover with a tea towel for 24-48 hrs. on the counter. Every 12 hrs or so stir and add a teaspoon or two of sugar to the mixture. If making a rye, whole wheat or grain bread, you can use brown sugar or honey for more flavor. When you are ready, add the rest of the dry and yeast, knead, let rise and bake. ... View related article. |
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| RE: Substitute for Consomme |
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There is really no substitute for consomme. It is made with roasted bones that give it that deep flavor and velvety taste. ... View related article. |
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| RE: Tips for Freezing Leftovers |
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I use a little thing called Handi-Vac by Reynolds (it is where the food bags are). I freeze the food in a cheep 1 quart bag then slip it into a Handi-Vac bag and use the Handi-Vac device to remove the air. No air no freezer burn. Since no food touches the Handi-Vac bag I reuse them. Glad has a product that does the same thing. I have had stuff in the freezer for 60 days with no burning. It is only 10 bucks but well worth it. ... View related article. |
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