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Just read Miss Nellie’s post on condensed tomato soup to can. Can’t wait to try it when I have eight pounds of tomatoes. But… I’m craving tomato soup today. When I worked in a local restaurant, the cook made tomato soup from tomato juice and cream. Does anyone have a technique for substituting tomato puree and whole milk?
Or should I just get brave and wing it? I’m worried about ratios and curdling mostly.
Looking for a Hush Puppie recipe.
They are a lot like no bakes, but you put them in a pan and cut them.
Is there a chart here for safe freezer storage times? Thought I saw one but can’t find it now…I want to clean out my freezer soon and need to know what to throw away or compost, and what is still OK.
Jason’s Deli is a fast-casual chain. They sell ginger muffins that are very soft and spicy but have large and chewy top. I am not sure if they are pumpkin. Does anyone know how they are made?
I’d like to make some jelly or jam using canned peaches. Can anyone help on this matter? it would really help me out…I’m in the process of making a kool-aid jelly which is easy so far, but I’d like to make some out of canned peaches. I will be using a waterbath.
I am cooking a beef tenderloin for my first time on Christmas! Are there any recipe suggestions?
Has anyone made scones from Suzanne’s Quick Mix? I made them this morning using (gasp) Bisquick, but was wondering how much shortening to put in them if I wanted to make the quick mix and use it.