[RiversideLen]

I noticed it bakes at a relatively low temperature too, 300 degrees. I normally bake chocolate chip cookies at 375.

[RiversideLen]

I'm baking a leftover chicken breast drenched with sauce and topped with mozzarella, having it with spaghetti and cauliflower and carrot.

[RiversideLen]

Skeptic, Cointreau or triple sec could be used as a substitute for Grand Mariner, but I'm willing to bet you don't have those on hand either.

[RiversideLen]

I didn't know it was made from anything other than brisket but was able to get the right answer by process of elimination.

I seldom have it, but pastrami on rye with mustard and a dill pickle on the side is yummy!

[RiversideLen]

I baked boneless chicken breasts, I had it with rice and broccoli.

[RiversideLen]

My neighbor and me both have a peach tree. The peaches they produce are pretty small and spotted. Last year neither one of us had any peaches. Hopefully this year will be better.

[RiversideLen]

I made a patty melt and chicken veg soup.

[RiversideLen]

I knew it from some shows I've seen on TV.

[RiversideLen]

An alcohol question, hehe, I got it!

[RiversideLen]

I made a hamburger, mashed potato and broccoli, cauliflower and carrot.

[RiversideLen]

*hangs head*

[RiversideLen]

I made my bun recipe into a braided loaf. I thought I'd be fancy with it and put bagel topping on one of the three ropes. Since the loaf takes longer to bake than the buns, the topping got a little dark. I probably won't use the topping on a loaf again. Got good oven spring on it.

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[RiversideLen]

Spaghetti with leftover meatballs today. I'll make some broccoli with it.

[RiversideLen]

I had pasta (penne) and meatballs.

[RiversideLen]

Italiancook, I don't think it makes the breads rise faster and after I started using it I did not notice any change in flavor but I never did a side by side comparison. And yes, I use it in the same proportion as the Red.

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