I'm not much of a big eater when it comes to breakfast - I'm a fan of a mixed bowl of fresh fruit, a few slices of cheese and a strong cup of coffee. At least during the week that is, come the weekend I love to go out for brunch (so...
I have gotten into the habit of using gloves anytime I am handling raw ground meats - I don't know why, I just feel better knowing that I can get my hands really in there when mixing and don't have to worry about scrubbing away little...
Quote:
Originally Posted by zojison
"'m really unfamiliar with the kinds that you use, could you please tell me a bit more about this?"
Hi Zojison - not sure where you are hailing from but I don't really know how else...
I tend to use a few different ones - usually what ever looks good. The last time I made it I used a mix of Golden Delicious, McIntosh, and Granny Smith. For the apples that are to be added at the end I used McIntosh.
I have/had the same problem. My glasstop range warped all my pans. I have since moved and have a new range (non glass top) and the new pans I purchased are fine. I don't think the glasstops evenly distribute the heat, and will warp all...
This is one of my favorite slow cooker recipes:
Ingredients:
2-½ lb Pork loin
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1/4 cup vegetable oil
8 thin slices prosciutto, chopped
3...
I always purchase clover leaf solid white albacore tuna in water and have never *knock on wood* had a problem with it. From what I understand all tuna is now shipped to China to be processed and canned - I'm not sure if this is 100%...
Quote:
Originally Posted by petalsandcoco
These are definitely Macaroons - not sure if they are considered Swiss or French or what, but they sure are tasty!
