Tried this for dinner last night. Very, very easy and very, very good. Many times alfredo sauces tend to be gritty and this was not. I used the cream cheese instead and it turned out just fine. For recipe Olive Garden Alfredo Sauce
Recently, I have been making this with sliced apples or peaches mixed into it. Good way to use up fruit that is getting over-ripe. For recipe Everyday Bread Pudding
Interesting! I never saw yogurt instructions that didn't tell me to heat the milk and then cool it back down, so I thought it was "chemically necessary" to produce the culture. I often use reconstituted nonfat dry milk for my yogurt - I wonder if that is considered pasteurized.
I use the lunch bag because it is what I have. I don't have a hard-side cooler. I do plan to look for one at the yard sales this summer, to give me more options. In the winter, in a cold kitchen, it is definitely harder to hold the heat overnight. My oven is pilotless and lightbbulb-less, so I can't do the warm-oven method. For recipe Lunch Bag Yogurt
I make yogurt by placing jars in a cooler and filling it with 3 to 4 inches of 110 degree water. I've tried the lunch bags and a cooler holds the temperature much better. I love the idea of using bags of hot water and I'm going to try that next time for sure. Personally, I don't think its necessary to heat the milk to 190 deg if it's already pasteurized. I only did it once and hated having to wait for the cool down ;) I guess patience isn't one of my best qualities. For recipe Lunch Bag Yogurt
This sounds great. Our Howard Corbread Stuffing turned out to be really delicious! Better than we thought. The pears work better than the apples, a softer consistency and flavor, I suppose. Try it out and let us know what you think! We should have mentioned that you may get better results if you let the cornbread cool before incroporating it into the rest of the mix. For recipe Sweet Potato Cornbread #1
Olive Garden Alfredo Sauce
Tried this for dinner last night. Very, very easy and very, very good. Many times alfredo sauces tend to be gritty and this was not. I used the cream cheese instead and it turned out just fine. For recipe Olive Garden Alfredo Sauce
Added by lilmexikim on Mar 4, 10
Everyday Bread Pudding
Recently, I have been making this with sliced apples or peaches mixed into it. Good way to use up fruit that is getting over-ripe. For recipe Everyday Bread Pudding
Added by matriarchy on Sep 23, 09
Broccoli Cheddar Soup
This is one of my family's favorite soups. I use it to bribe people. :-) For recipe Broccoli Cheddar Soup
Added by matriarchy on Jul 27, 09
Broccoli Cheddar Soup
Mmm... this is my favorite soup! I can't wait to try it for myself! For recipe Broccoli Cheddar Soup
Added by Lorrae on Jul 27, 09
Lunch Bag Yogurt
Interesting! I never saw yogurt instructions that didn't tell me to heat the milk and then cool it back down, so I thought it was "chemically necessary" to produce the culture. I often use reconstituted nonfat dry milk for my yogurt - I wonder if that is considered pasteurized. I use the lunch bag because it is what I have. I don't have a hard-side cooler. I do plan to look for one at the yard sales this summer, to give me more options. In the winter, in a cold kitchen, it is definitely harder to hold the heat overnight. My oven is pilotless and lightbbulb-less, so I can't do the warm-oven method. For recipe Lunch Bag Yogurt
Added by matriarchy on Jun 14, 09
Butterscotch Pudding
Just what I've been looking for! Thank you! For recipe Butterscotch Pudding
Added by Devil.in.the.kitchen on Jun 14, 09
Lunch Bag Yogurt
I make yogurt by placing jars in a cooler and filling it with 3 to 4 inches of 110 degree water. I've tried the lunch bags and a cooler holds the temperature much better. I love the idea of using bags of hot water and I'm going to try that next time for sure. Personally, I don't think its necessary to heat the milk to 190 deg if it's already pasteurized. I only did it once and hated having to wait for the cool down ;) I guess patience isn't one of my best qualities. For recipe Lunch Bag Yogurt
Added by Devil.in.the.kitchen on Jun 14, 09
Zucchini Pineapple Bread
I got to try this for my Mother's birthday she loves zucchini and pineapple. Thanks for posting! For recipe Zucchini Pineapple Bread
Added by AngelTsuki on May 16, 09
Ham and 16 Bean Soup
Wonderful soup. Thanks for sharing your recipe. For recipe Ham and 16 Bean Soup
Added by britt.strain on May 15, 09
Sweet Potato Cornbread #1
This sounds great. Our Howard Corbread Stuffing turned out to be really delicious! Better than we thought. The pears work better than the apples, a softer consistency and flavor, I suppose. Try it out and let us know what you think! We should have mentioned that you may get better results if you let the cornbread cool before incroporating it into the rest of the mix. For recipe Sweet Potato Cornbread #1
Added by john.howard on Jan 6, 09