I have a recipe that I use a lot. The good thing about this is that you make the dry ingredients and can keep them for 3 months and make a batch as you need when you add the wet.
8 C. all-purpose flour 1 teaspoon ...
I recently had two leftover baked sweetpotatoes (the dark orange type--maybe yams?) .
Anyway I didn't want to waste them so I took my favorite banana bread recipe and subbed the very soft, skinned mashed potatoes.
I also used a lot of...
Pete thanks a bunch!! I am about 75 miles south of Indy so a good distance from Chicago. We are headed to Lafayette this weekend but no further north.
Thanks for the tip I just may try that.
Marmalady--That may be a bit more of...
Not to worry Cape Chef. I am open to any advice. Thanks folks, for all the imput, I will certianly take it all.
Given all the cautions, can an acceptable dish be made with the frozen scallops availble?
UHH--I do have another question.
What seperates Stock and broth from A demiglas( I truly don't know how to spell that)
I looked in the regular dictionary, but no help. I think that is the right term???
Roon, I would certianly encourage you to take the classes. I have not had the opportunity to do that, but I would if the occasion popped up.
One magazine that has a lot of good instruction as far as terms and step by step visuals...