Tonight was a "sort of" Quiche Lorraine--it had the Gruyere and the bacon, but I also put in caramelized onions. I started doing that a while ago and the husbandly unit thinks it's a good addition.
???? That's pretty much the same recipe I use for Scots shortbread minus the vanilla (shortbread should taste like butter). The recipe I use calls for AP flour and rice flour or corn starch. No sprinkles or egg wash,...
Soy oil shouldn't be a problem. The most common difficulty for chiffon cakes is the egg white foam--a little oil in the bowl or on the beaters or a tiny drop of egg yoke and the whites don't get the volume they should....
After soaking the grains have you tried pouring off any excess water? Or giving it a squeeze to express some extra moisture content? Also, if the regular toaster isn't cutting it, have you tried toasting your bread under...
Well, since it was "vegetarian", I went with so-called "straight" vegetarian (no meat). I figured if there were other restrictions, it would've been stated. If there are other restrictions, the Porobello Burgers are...
Spanikopita - easy and tasty.
Package of frozen phyllo dough
3 boxes of frozen chopped spinach
3 eggs
1/2-3/4 lb. feta (I use Mt. Vikos sheep & goat's milk feta. It's a young, tangy, not-strong-at-all feta and it takes two...
I'm not familiar with an "Opera Cream Cake". The closest I can think of is a "Gateau L'Opera" and the filling for that is just a coffee-flavored buttercream. Doing a quick Google, there's a blog that mentions a cake...
1. Cakes just out of the oven are delicate things. I let them cool for a while (YMMV on what a "while" might be) before removing them from the pan. It also depends on the type of cake--angel food, for example, you want to...
Ugh! The "never-disappearing, constantly checking waiter" is one pet peeve. I can't remember who wrote it, but talking about overly-solicitous waiters they said something like, "Oh, come on! One more bite for...
