Posts by Myplaceoryours

Artichoke Spread 6 ounces marinated artichoke hearts finely chopped 2 Tbsp grated Parmesan or Romano cheese 1/3 cup EVO 1 clove garlic, finely chopped Spread this onto Triscuit crackers and top with a slice of pimento stuffed green...

BIG BRAN MUFFINS 1 1/2 Cups whole wheat flour 2 Large eggs 1/2 Cup all purpose flour 1 1/3 Cup buttermilk 1 Cup bran 1/3 Cup oil 1/3 Cup melted butter (not margarine) 1 Cup wheat germ 1/2 Cup molasses 5 tsp baking powder 1...

How about a heart shaped macadamia nut cookie with a chocolate "kiss" on top? Or maybe a Scrupelle topped with a kiss of honey and a bit of sweetened cocoa?

I believe you could use the Fuji in place of the Winesap and perhaps the Jonathan or Rome Beauty in place of the Baldwin. Have you considered using either a Pippin or Granny Smith for your recipes? Just an idea.

I prefer to make my own mustard so I try to avoid using commercially produced mustards whenever possible. I could fill a pantry with the many styles of mustard that are available today and still not have the flavor I'm looking for. ...

I don't see what advantage there would be to preparing your own bread crumbs for a meat loaf. They are incorporated into the mixture and cook along with the meat so, unless you're looking for a specific size for your bread crumbs, I'd...

There are as many ways to convince children to eat healthy foods as there are children. I love onions; I loved them when I was still in diapers and I enjoy them regularly. When our daughter was a small child I introduced her to onions...

I have two very good recipes but, rather than post them here, I've posted them on the recipes forum (don't want to get in trouble with the moderator):lol:

http://www.foodsubs.com/Misc.html

I think that, over time, I must have cooked using nearly every variety of alcohol available. Most of the Italian meals I prepare include wine as a part of the recipe and, of course, at the dinner table. I've even used wine in puddings....