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Just a comment on a previous thread on the pizzelles that I made. Their taste definitely got better as time went on. I would make them again even if they didn't look perfect.
Mike that's a funny story!
I decided to make pizzelles after tasting them at a recent party. The problem I always have is that the shape of the cookie is always lopsided. I try (with my Tbls. scoop) dropping the batter off center to the right, off center to the left, up and down and in the center. They are never even. To be honest I made too many and they are a little tasteless. I used vanilla extract and almond extract. The person who made them for the party used anise oil which you have to order online. My pizzelle iron is from Villaware.
You are such a considerate host BA! Or should I say "hostess"?
I only had a little more than 1/2 cup of semolina flour left and dough improver (not yet open) so I looked for a pizza recipe that only used 1/2 cup of semolina flour. The recipe only made one crust but it looked thick so I divided the dough in half. I ended up with a pizza cracker instead of a pie. Oh well.
Wishing you lots of strength at this time of sorrow!
Wishing you lots of strength at this time of sorrow!
I baked a marinated and rubbed chicken breast to use in my dinner salad. I included cooked noodles, spring mix greens and romaine, snow peas, tomatoes, dried cranberries, feta cheese and herbs from my garden pots. Used good seasons salad dressing.
June 14, 2023 at 6:53 am in reply to: Instant Pot, Pyrex, Corelle and Corning Ware maker files chapter 11 #39483I'm thinking that these were individual companies at one time? After being bought out several factory outlets carried these brands in their kitchenware stores. Now Factory Outlets aren't as popular as they once were as evidenced by the Rockvale outlets in Lancaster Pa. Too bad because I always liked Pyrex dishes.
Funny! Some great hints on reviving the baguette as well!
Thanks ! Sounds good to me!
Wow some of the comments on the above recipe are vicious! Not to mention the comments on the Texas sheet cake!
That pasta salad sounds good too!
Our wine club theme this month was Austrian wine. I had to find something to make ahead as I had to host samba from 1 to 5. I found a pasta recipe that called for Black Forrest ham and I thought "close enough"! I cooked the bow tie pasta ahead and stored with a little oil in a bag on the counter. Then I chopped plum tomatoes , cubed ham, diced red onion, chopped sweet gherkins, sliced radishes and swiss cheese. Then I defrosted some peas. The sauce was mayo, sour cream and pickle juice. I topped the dish with herbs (basil, chives and parsley)before serving. It was a concoction I ultimately made up and it worked. I received several compliments.
I had a chuck roast in freezer so I decided to try Dorie Greenspan's "not your usual beef stew". It called for miso which I have sitting in fridge so I thought why not. Well a whole bottle of wine for the marinade didn't sit well with me so I subbed it with beef broth. Then I got tired reading all the steps and ingredients and just threw stuff from my fridge into the marinade. Then the next morning I dumped the whole thing in my crockpot with a few spices from my pantry. It was not bad.
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