Jelly Roll Pan Recommendations
botanical_drifter
13 years ago
Featured Answer
Comments (7)
grainlady_ks
13 years agosushipup1
13 years agoRelated Discussions
Garlic Rosemary Wine Jelly
Comments (2)Nancy, THis sounds like a fantastic thing to put on a pork tenderloin! I agree it looks like a lot of vinegar and sugar to preserve that quantity of garlic and herbs, though I'd probably look for a similar recipe in the BBB and see how the quantities matched, to be sure. But most of the recipes I've seen for wine jellies cook the garlic, herbs, etc. in the wine & vinegar for a while, to impart the flavour, but then strain them out before processing (maybe putting just one little new, fresh piece of herb in at the end just before processing, for good looks). That way you know how strong the flavour is -- some herbs can start to impart a too-strong, even bitter flavour if they sit too long. (And you would have no worries about safety.) Good luck with it! Z...See Moreany info on USA Pan and/or Lloyd Pans brand bakeware?
Comments (1)Be sure to check out the cooking forum, too....See MoreMushroom Spinach Souffle Roll - should I make a red pepper coulis
Comments (4)I don't know where you got that recipe, but it'/s pretty much exactly what I do. And it reheats very well. When you make the spinach filling, put the squeezed chopped spinach on a board and chop again with a chef's knife. Sometimes there are strings that prevent you from cutting the finished product neatly....and when yous autee the veggies for the filling....besure they have most of the water fried out.....then I add back a splash of sherry wine....and I often sub about 2 oz blue cheese for 2 oz of the cream cheese....or more if I have a b lue cheese loving crowd. The coulis sounds wonderful!! I do a sweetish tomato sauce....pretty well just canned tomatoes and onions and red pepper cooked down with a bit of sugar.... But the red pepper sounds better! It's a beautiful dish and makes a dynomite presentation....not to mention it's yummy! Linda c...See MoreInduction Frying Pan Recommendation where the eggs stay in the middle
Comments (46)Nobody's mentioned this, so I'll put in a plug for my favorite frypan for cooking eggs. It's a cast steel (not cast iron!) pan from Lodge. I warm it on a medium flame, add about a teaspoon or so of oil in the center of the pan, crack the egg into the oil and cook. Sometimes I flip the egg or scramble it a little. The egg slides onto my spatula. Then I add a quarter inch of hot water, scrub around a little with a stainless steel scrubbie, dump the water, dry with a paper towel, and put back onto the turned off burner while I eat my lunch....See Morelindac
13 years agoannie1992
13 years agofiliusjohannis_gmail_com
12 years agolindac
12 years ago
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