I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is
i am preparing some candies and want to add some menthol for Cool effect in mouth but while searching on net i found that menthol is very costly so is there any
Sport peppers are a key ingredient in the Chicago-style hot dog. From Tomato Growers Supply Company's page about Sport peppers: Sport: This Capsicum annum typ
How could I make a sugar free version of butterfingers candy? I’m asking because I’m a diabetic. So any advice on this matter would be appreciated b
i am making mouth fresher(Paan Mukhwas in Hindi) in my home and for that one of ingredient is written as Aromatic Fragrance and i am confused what are the exact
How would you fine people make egg nog diabetic friendly? I’m inquiring as I’m diabetic myself & I have always liked the non-alcoholic version o
Would it make a difference in my cheesecake if I used liquid heavy whipping cream instead of heavy cream? ( Husbandbought the wrong thing)
I follow Alton Brown's Green Bean Casserole for the most part and have had great success making this recipe. My dad always complains about having mushrooms in t
If Celery isn't available then what other vegetable or green vegetable can I use as a substitute for the making of Harira Soup?
I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate t
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar
I know the chief difference between light and heavy cream is the amount of fat in it. What I'm wondering about is the flavor. The fat will give it texture, but
I have come across some Turkish Delight recipes calling for cornstarch, others for gelatin, some use both and one that uses store-bought jelly powder (aka gelat
I have a recipe that I am trying to make but it calls for regular yellow cornmeal. I have self rising yellow corn meal mix, so the question is how do I make the
I'm making some seitan sausage and there's a new recipe I want to try but it calls for mesquite smoke powder (1 1/2 t for flavor). I only have mesquite liquid s
Can old fashioned oats be used when a cookie recipe calls for rolled oats?
I have been relegated to bringing "drinks" for a work holiday potluck. Fair enough. I love eggnog and would like to bring some. However, my recipe includes two
I have been given the honors of making appetizers for the family Christmas dinner. One of the traditional recipe calls for melted Velveeta, to go over a cooked
Ok, so I saw another question answered here that said: Natural Peanut butter is about 50% fat, butter is about 80% fat. If you want to maintain the original