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I started making batter bread, so I could get up at o’dark thirty and write/bake. The batter bread appealed to me as there was no kneading. I cannot imagine the mess I’d make at 4 a.m. trying to knead bread. Also, I could premeasure the dry/wet ingredients (yeast, salt sugar = 1 bowl, flour = 2nd bowl, oil premeasured in a 3rd. This meant I have to measure nothing, knead nothing, just remember the right order to mix the ingredients. (I can read at 4 am, not much else!) But the bread collapses in the oven too easily with any drafts, is hard to tell when it’s done, etc. Sooooooo, I’m looking for another recipe I can “premake” and NOT knead. Got any???
Read Dede’s post on pork jerky and a local store had pork loin on sale relatively cheap. But I had my heart set on making Canadian bacon with it. I don’t have a smoker and will be baking it in the oven instead of smoking it but am getting confused with all the different recipes and “pink salt” vs. “tender cure”, whether to add herbs and one recipe with jalapena peppers, what?
Does anyone have a simple, oh-so-simple, recipe for a good, slow baked Canadian bacon?
I’ve recently roasted some red peppers for the Ball Canning Roasted Red Pepper Spread recipe. However there is all that “juice” that is at the bottom of my bowl that I think I should be doing something with. Here is my question… what can I do with the great smelling “juice” left over from the roasted red peppers? Does one can it or mix it with something? What does one serve it with? Any suggestions welcome. It is sitting in the fridge in a plastic container… and I don’t wish to leave it there. Thank you. Sheila
I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ... Bonny on Marshmallows
I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy! fowlplayfun on My New Italian Kitchen
Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ... fieldfare on My Dad's Thanksgiving Sandwich
On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ... fieldfare on Quick, Easy Lunch for Company
I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ... fieldfare on Cheesemaking Without Benefit of Mail Order
I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ... DaftHarlot on BBQ Rub
I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ... femforrest on Dede's Golden Mushroom Soup
Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ... jobo123 on Canned Coleslaw?!
I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ... Cheryle on Condensed Tomato Soup for Canning
And for some reason I didn't see the responses above which give ideas. Thanks for those!! Cassie on Recipes Using Kefir